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.
- 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)
- 1/2 tsp turmeric powder
- 1/2 tsp curry powder (omit for AIP)
- 1/2 tsp cumin (omit for AIP)
- 1/2–3/4 tsp sea salt
- 1/4 tsp black pepper (omit for AIP)
- 2 tbsp fresh cilantro, chopped (for serving)
- Using a large deep pan, heat the oil over medium heat.
- Add the shrimp and cook for 2-3 minutes on each side or until pink and cooked through. Set aside.
- 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 (reserving the cilantro). Stir to combine and allow to simmer for 4-5 minutes.
- 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.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 10
- Cook Time: 15
- Category: Main Dishes
- Method: Stove Top
- Serving Size: 1 serving
- Calories: 288
- Fat: 14.1g
- Carbohydrates: 10.7g
- Fiber: 1.3g
- Protein: 24.6g
Keywords: shrimp curry, one pan curry