This easy shrimp curry is the perfect one-pan meal to serve on a weeknight. It’s paleo, whole30, and can be made AIP-friendly.

shrimp curry in a bowl with rice

Easy Shrimp Curry

There’s nothing like a curry when you’re looking for a flavorful one-pan meal, and this shrimp curry is so easy! Shrimp is one of the fastest and easiest proteins to cook, which makes this the perfect dish to make on a weeknight.

The Ingredients For The Shrimp Curry

  • Shrimp. Wild-caught shrimp always has the best flavor! Be sure to use large shrimp for this recipe.
  • Ginger, garlic, cumin, curry powder & turmeric. You can also leave out the cumin and curry powder to make it nightshade-free and AIP. It will have less spice, but it will still taste delicious!
  • Coconut milk and coconut cream. I like to use this coconut milk and this coconut cream. However, you can easily add a can of coconut milk to the fridge and use the cream that hardens on top.
  • Tomato sauce. You’ll want to use something smooth, without chunks of tomato. You can also use nomato sauce to keep it AIP.

How To Make This Easy Shrimp Curry

  1. Cook the shrimp: Add the shrimp and cook for 2-3 minutes on each side or until pink and cooked through. Set aside.
  2. Prepare the sauce: Using the same pan, cook the onion, garlic, and ginger over medium heat for 3-4 minutes or until the onion is lightly translucent. Add the coconut milk, coconut cream, tomato sauce, coconut aminos, lime juice, fish sauce, and seasonings. Stir to combine and allow to simmer for 4-5 minutes.
  3. Combine: Add the shrimp back to the sauce and stir to coat the shrimp for 1-2 minutes. Serve topped with cilantro and serve over rice (or cauliflower rice) with lime wedges.

shrimp curry cooking in a pan

Can you make this ahead of time? How do you reheat it?

Though this is best made ahead of time, you can make it ahead of time and store it in the fridge for 1-2 days. You can easily reheat it in a pan for a few minutes to serve.

What do you serve as a side dish with this recipe?

Cauliflower rice (or regular rice if you tolerate it) is a perfect side for this recipe! You can also pair it with something like roasted bok choy, broccoli, sweet potato, or another simple vegetable of your choice.

shrimp curry in a bowl with rice and lime

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Easy Shrimp Curry (Paleo, Whole30, AIP-option)


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This easy shrimp curry is the perfect one-pan meal to serve on a weeknight. It’s paleo, whole30, and can be made AIP-friendly.


Scale

Ingredients

  • 2 tbsp avocado oil
  • 1 lb. shrimp (large, peeled, deveined, and tail on)
  • 1/2 white onion, diced
  • 1-inch ginger, grated
  • 4 cloves garlic, chopped
  • 1/2 cup coconut milk
  • 1/4 cup coconut cream
  • 1 cup canned tomato sauce (sub nomato sauce for AIP)
  • 1 tbsp coconut aminos
  • 1 tsp fish sauce
  • Juice of half a lime (reserve the other half to serve)
  • 2 tsp coconut sugar (omit for Whole30)
  • ½ tsp turmeric powder
  • 1/2 tsp curry powder (omit for AIP)
  • 1/2 tsp cumin (omit for AIP)
  • 1/23/4 tsp sea salt
  • ¼ tsp black pepper (omit for AIP)
  • 2 tbsp fresh cilantro, chopped (for serving)

Instructions

  1. Using a large deep pan, heat the oil over medium heat.
  2. Add the shrimp and cook for 2-3 minutes on each side or until pink and cooked through. Set aside.
  3. Using the same pan, cook the onion, garlic, and ginger over medium heat for 3-4 minutes or until the onion is lightly translucent.
  4. Add the coconut milk, coconut cream, tomato sauce, coconut aminos, lime juice, fish sauce, and seasonings (reserving the cilantro). Stir to combine and allow to simmer for 4-5 minutes.
  5. Add the shrimp back to the sauce and stir to coat the shrimp for 1-2 minutes.
  6. Serve topped with cilantro and serve over rice (or cauliflower rice) with lime wedges.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Category: Main Dishes
  • Method: Stove Top

Nutrition

  • Serving Size: 1 serving
  • Calories: 288
  • Fat: 14.1g
  • Carbohydrates: 10.7g
  • Fiber: 1.3g
  • Protein: 24.6g

Keywords: shrimp curry, one pan curry

Recipe by Michelle, Unbound Wellness. Photos by Eat Love Eats