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Coconut Curry Shrimp

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Coconut Curry Shrimp

PREP TIME: 20 min

COOK TIME: 25 min



  • 2 tbsp. coconut oil or ghee
  • 1 medium yellow onion (diced)
  • 4 gloves garlic (diced)
  • 2 tsp. curry powder
  • 1 tsp. cumin
  • 1/2 tsp. turmeric
  • 1/4 tsp cardamon
  • 1/2 tsp. cayenne pepper
  • 2 cups Vegetable Broth
  • 1/2 lbs Vegetables( carrots etc..)
  • 1 (14 oz.) can Valrico Coconut Milk
  • 1/2lbs Shrimp, (remove tail)
  • 4 large handfuls baby spinach/ kale
  • 1/4 tsp. sea salt
  • 1/4 tsp. black pepper
  • 1 cup cilantro (chopped, to serve)
  • 1 tsp. red pepper flakes (to serve)
  • Steamed brown rice



  • Add coconut oil or ghee to a large frying pan over medium heat. Add onion, garlic, and all spices.
  • Saute mixture together until onions and garlic are translucent and spices are fragrant, about 5 minutes.
  • Add vegetable broth.
  • Bring mixture to a simmer and reduce heat to medium-low.
  • Add vegetables and simmer,nas vegetables become al dente add coconut milk, allow the sauce to thicken. Add shrimp and continue to simmer until they are fully cooked.
  • Stir in spinach/kale until gently wilted. Add sea salt and pepper, to taste.
  • Serve Coconut Shrimp Curry with cooked quinoa or brown rice, a handful of chopped cilantro, and a sprinkle of red chili flakes