Easy Shrimp Curry
My shrimp curry recipe combines tender shrimp with a creamy, coconut sauce. Ready in just 10 minutes, it’s dairy-free AND low-carb! Watch the video below to see how I make it in my kitchen!
Servings 8 servings
Calories 154kcal
Ingredients
- 2 tablespoons olive oil
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- 2 tablespoons curry powder
- 1 cup fish broth
- 3/4 cup canned diced tomatoes blended
- 1/3 cup coconut cream
- 1 1/2 pounds shrimp tails removed
Instructions
- Add the canned diced tomatoes into a blender and blend until silky smooth.
- In a large skillet, add the olive oil. Once hot, add the onion and cook for several minutes. Add the garlic, ginger, and curry powder and pan fry for 30-seconds.
- Add the fish broth and blended diced tomatoes and bring to a boil. Once boiling, reduce to low, cover and let everything simmer for 5 minutes.
- Stir through the coconut cream then Add the shrimp and simmer until fully cooked through.
- Remove the curry off the heat and serve immediately.
Video
Notes
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to five days.
TO FREEZE: Place the cooled curry in an airtight container and store it in the freezer for up to 6 months.
TO REHEAT: Either microwave the curry for 30-40 seconds or in a small saucepan until warm.
Nutrition
Serving: 1serving | Calories: 154kcal | Carbohydrates: 5g | Protein: 18g | Fat: 8g | Sodium: 136mg | Potassium: 357mg | Fiber: 2g | Vitamin A: 42IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 1mg | NET CARBS: 3g