Paleo Prawn Masala
Elevate your weeknight dinner with this vibrant Paleo Prawn Masala—a perfectly spiced seafood dish that's both comforting and healthy! Featuring tender, succulent prawns bathed in a fragrant coconut milk-based masala sauce, this recipe is packed with bold flavors from aromatic spices like cumin, coriander, garam masala, and turmeric. Fresh garlic, ginger, and green chili add layers of zest, while a garnish of cilantro and a hint of lemon brings a refreshing finish. Crafted with paleo-friendly ingredients like coconut oil and coconut milk, this dish is gluten-free, dairy-free, and ideal for clean eating. Ready in just 35 minutes, it’s a simple yet sophisticated meal that pairs beautifully with cauliflower rice or a crisp green salad. Enjoy a wholesome, flavorful prawn curry that fits perfectly into your paleo lifestyle!
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Recipe Information
Ingredients
- 500 grams raw prawns
- 2 tablespoons coconut oil
- 1 whole medium onion
- 3 whole garlic cloves
- 1 inch piece fresh ginger
- 2 whole medium tomatoes
- 1 whole green chili
- 200 milliliters coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cilantro leaves
- 1 tablespoon lemon juice
Instructions
Peel and devein the prawns, then rinse under cold water. Pat dry with paper towels.
Finely chop the onion, tomatoes, green chili, garlic cloves, and ginger.
Heat the coconut oil in a large pan over medium heat.
Add the chopped onions to the pan and sauté until they are translucent, about 4 minutes.
Add chopped garlic, ginger, and green chili, and cook for an additional 2 minutes until fragrant.
Stir in the chopped tomatoes and cook until they are softened, about 3 minutes.
Add ground cumin, coriander, turmeric, and garam masala, and stir well to combine the spices with the onion and tomato mixture.
Pour in the coconut milk, stirring to mix everything together, and bring to a gentle simmer.
Add the prawns to the pan and cook, stirring occasionally, until they turn pink and are cooked through, around 5 minutes.
Season with salt and black pepper to taste.
Remove the pan from the heat and stir in the lemon juice.
Garnish with chopped cilantro leaves before serving.
Serve the prawn masala hot, optionally with a side of cauliflower rice or a fresh green salad to keep it paleo-friendly.
Nutrition Facts
Calories |
977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 975 mg | 325% | |
| Sodium | 1811 mg | 79% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 26.9 g | ||
| Protein | 126.5 g | 253% | |
| Vitamin D | 19.0 mcg | 95% | |
| Calcium | 507 mg | 39% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2722 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
