Coconut Shrimp Curry
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Indian · 25 min · Shellfish · pescatarian, gluten-free, high-protein
466 cal
30g protein
46g carbs
18g fat
per serving · estimated
Ingredients
- 3/4 lb medium shrimp, peeled
- 1 tbsp vegetable oil
- 1 yellow onion, sliced
- 2 cloves garlic, minced
- 1/2 tbsp ginger, grated
- 1 tsp curry powder
- 1/4 tsp turmeric
- 1 can (14 oz) coconut milk
- 1 tbsp tomato paste
- 1 lime, juiced
- 1/4 cup cilantro
- 1 1/2 cups basmati rice, cooked
- 1/2 tsp kosher salt
Method (tap to check — screen stays awake)
- Heat oil in a skillet over medium-high. Cook onion 5 min until soft. Add garlic + ginger; cook 30 sec.
- Stir in curry powder + turmeric + tomato paste; toast 1 min until darkening.
- Add coconut milk + salt; simmer 5 min to thicken.
- Add shrimp; cook 3 min until pink. Off heat, stir in lime juice. Top with cilantro; serve over rice.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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