Coconut Shrimp Curry

Coconut Shrimp Curry


For Shrimp Marinade
• 1 lb extra-large shrimp peeled and deveined
• 1/4 tsp salt
• 1/4 tsp black pepper freshly ground
• 1/4 tsp cayenne pepper
• 2 tbsp lemon juice

For the sauce
• 1 tbsp coconut oil
• 1 medium onion chopped
• 3 cloves garlic minced
• 1 tbsp fresh ginger minced
• 1/2 tsp black pepper freshly ground
• 1 tsp salt or to taste
• 1/2 tsp turmeric
• 2 tsp ground coriander
• 1 tsp curry powder
• 7 oz diced tomatoes
• 13.5 oz coconut milk
• 2 tbsp cilantro for garnish (or parsley)


  1. In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10 minutes.
  2. While the shrimp is marinating, heat the oil in a medium size skillet. Add the onion, and cook for 2 or 3 minutes until the onion softens and becomes translucent. 
  3. Stir in the garlic, ginger, pepper, salt, coriander, turmeric, and curry powder. Cook for another minute.
  4. Add the diced tomatoes with juices, add coconut milk, stir and bring to a boil. Cook for about 5 minutes stirring occasionally. 
  5. Add the shrimp with the accumulated juices from the marinade and cook for another 3 minutes or until the shrimp is pink and cooked through. Add salt if needed. 
  6. Serve while hot.

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