Easy Shrimp Curry (Paleo, Whole30, AIP-option)
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.
Ingredients
- 2 tbsp avocado oil
- 1 lb. shrimp large, peeled, deveined, and tail on
- ½ white onion diced
- 1- inch ginger grated
- 4 cloves garlic chopped
- ½ cup coconut milk
- ¼ 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
- ½ tsp curry powder omit for AIP
- ½ tsp cumin omit for AIP
- 1/2-3/4 tsp sea salt
- ¼ tsp black pepper omit for AIP
- 2 tbsp fresh cilantro chopped (for serving)
Instructions
- 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.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
Serving: 1serving | Calories: 288kcal | Carbohydrates: 10.7g | Protein: 24.6g | Fat: 14.1g | Fiber: 1.3g