Coconut Shrimp Curry

This easy Coconut Shrimp Curry comes together in under 30 minutes. Serve it with cauliflower rice for a quick and healthy Paleo and Whole30 weeknight meal.

Course Main Course

Cuisine Paleo, Whole30

Keyword curry, shrimp

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 372kcal

Author The Sophisticated Caveman

Ingredients

1 pound large shrimp peeled and deveined
1/2 tsp sea salt plus more to taste
1/4 tsp black pepper
2 tablespoons ghee divided
1 yellow onion thinly sliced
1 red bell pepper julienned
2 carrots julienned
3 garlic cloves minced
1 tablespoon fresh ginger grated
1 tablespoon curry powder
1 1/2 cups full-fat coconut milk
1 tablespoon fresh lime juice
1/2 cup fresh basil leaves roughly torn

For Serving

4 lime wedges
4 cups cooked cauliflower rice

Instructions

In a small mixing bowl, toss the shrimp together with the salt and pepper.
Melt 1 tablespoon of ghee in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side until pink and just cooked through. Transfer the shrimp to a plate and set aside.
Add the remaining tablespoon of ghee to the pan and return it to medium-high heat. Add the carrots, onion, pepper, and curry powder and sauté until the vegetables are tender, about 6-7 minutes.
Add the garlic and ginger to the skillet and cook until fragrant, approximately thirty seconds.
Pour in the coconut milk and lime juice. Reduce to heat to low and simmer until sauce begins to thicken, approximately 10 minutes.
Add the shrimp back to the pan along with the fresh basil. Simmer for a few more minutes, adding more salt and pepper to taste.
Serve over riced cauliflower with the lime wedges.

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