Paleo Shrimp Curry
Experience a burst of vibrant flavors with our Paleo Shrimp Curry—an irresistible combination of juicy, succulent shrimp, rich coconut milk, and a medley of colorful vegetables. This wholesome, dairy-free dish takes just 35 minutes from start to finish, making it perfect for busy weeknights or flavorful meal prepping. Infused with aromatic spices like curry powder, turmeric, and fresh ginger, this recipe delivers bold, comforting essence in every bite. Packed with healthy fats from coconut oil and brimming with vitamin-rich zucchini and bell peppers, this dish is as nutritious as it is delicious. Serve this paleo-friendly shrimp curry warm and topped with fresh cilantro for an elegant, crowd-pleasing meal that satisfies your cravings without compromising your dietary goals. Perfectly suited for paleo enthusiasts or anyone seeking a quick and nutritious seafood curry recipe, this dish is bound to become a kitchen favorite.
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Recipe Information
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 medium red bell pepper, julienned
- 1 medium zucchini, sliced
- 2 tablespoons curry powder
- 1 can (13.5 oz) coconut milk
- 0.5 cup chicken broth
- 2 tablespoons lime juice
- 0.25 cup cilantro, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon red pepper flakes
Instructions
Heat 1 tablespoon of coconut oil in a large skillet over medium heat.
Add the shrimp in a single layer and cook for about 2-3 minutes per side or until they are pink and opaque. Remove shrimp from the skillet and set aside.
In the same skillet, add the remaining tablespoon of coconut oil.
Sauté the chopped onion for 2-3 minutes until translucent.
Add the minced garlic and grated ginger, and sauté for another minute until fragrant.
Add the julienned red bell pepper and sliced zucchini to the skillet. Stir-fry for about 3-4 minutes until the vegetables are slightly tender.
Sprinkle the curry powder, ground turmeric, salt, black pepper, and red pepper flakes over the vegetables, stirring well to coat.
Pour in the coconut milk and chicken broth. Stir to combine and bring to a gentle simmer.
Add the cooked shrimp back to the skillet. Simmer for 4-5 minutes to allow the flavors to meld together.
Stir in the lime juice and chopped cilantro, then remove from heat.
Serve the Paleo Shrimp Curry warm, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
1013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 6498 mg | 283% | |
| Total Carbohydrate | 72.4 g | 26% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 42.6 g | ||
| Protein | 117.8 g | 236% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 327 mg | 25% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2837 mg | 60% | |
*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.
