Coconut Curry Shrimp

Serves 4

Total time about 1 hr.


I’ve been craving the sweet heat of this meal for days!!  I tend to forget my favorites until the weather changes.  Not only is this dish a personal favorite, but it packs in anti-inflammatory ingredients like turmeric, ginger and garlic.  Cilantro is a powerful detoxifying herb.  Good quality fats like the coconut oil keep you satiated.  Feel free to play around with the veggies you use.  I’ve even made this with  chopped kale (added toward the end).  You can serve with ¼ cup cooked whole grain brown rice or even quinoa if you like.  It is delicious topped with a slice or two of avocado!




2 tsp coconut oil

2 small carrots, chopped (fairly small pieces)

1 medium zucchini, rough chopped

½ yellow or white onion, rough chopped

½ large red bell pepper, rough chopped, reserve a few pieces to garnish

½ tsp. sea salt (divided)

3 Tbsp. unsalted tomato sauce

1 can light coconut milk (If you have access to good quality and fresh full fat canned coconut milk – choose that)

1 lb. large shrimp, peeled and deveined

1/8 cup fresh cilantro, chopped to garnish (and detox)

2 scallions, cut at angle (optional to garnish

1/8 avocado sliced (optional)


Chile Ginger paste:

1 serrano chili, (keep seeds if you like it hot),

1 tsp. red pepper flakes or more to taste

2 inches of fresh ginger peeled and rough chopped

2 Tbsp. apple cider vinegar

5 garlic cloves

3-4 tsp. curry (or 2 tsp of cumin seed, 1 tsp yellow mustard seeds, 1 tsp ground turmeric)


How to put it together:

Prepare the Chile/ginger paste first.  In a food processor, add all ingredients and process until everything is finely chopped, scrape down sides a few times to make sure all ingredients are incorporated.  Set aside.


In a large pot on medium high heat, heat the coconut oil.  Add in the carrots, zucchini, onions and bell pepper.  Using a pinch of the sea salt, stir and cook until soft- about 5 minutes.


Add the Chile-ginger paste and cook.  Stir for a couple of minutes, and reduce the heat (things will start to stick if you don’t)


Push veggies off to the sides of the pan, add the tomato sauce, and heat, gradually mixing into the veggies.  Add about ¾ cup water, stirring up the bits that will brown on the bottom of the pan.

Add the coconut milk and remaining sea salt.  Bring to a boil, reduce to medium and add the shrimp.  Cook until pink and tender (don’t over do it) 3-4 minutes will do it.


Divide into 4 bowls, top with cilantro and serve with rice or quinoa.




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