Curry Shrimp


Last night, after a kick ass chesticle session at Gold’s Gym with my boyfriend and our fabulous friend Steven, it was time to figure out what to eat for dinner.  We normally eat some kind of land animal, which is fine and dandy, but I figured we should change it up and get our seafood on.  What did we come up with?

Curry Shrimp!

This Paleo friendly dish is super easy and not all that long to make.  I believe it took about 30-35 minutes.  What I would change the next time I make this dish is to reduce the sauce down a bit more and then clean the shrimp completely.  I’m Asian and I have no problem with leaving that vein in the back there, but by leaving it there it can taste a little gritty.

Here’s the recipe… Oh, please keep in mind that most of these measurements are guesstimates.  I normally just throw it in the pan as I’m cooking.  Baking is a whole nother story.  I measure things out properly when baking.


2 pounds of wild caught shrimp (peeled and de-veined)

About a 1/4 cup of Coconut Oil

1 large yellow onion chopped

4-5 cloves of garlic minced

1-2 tablespoons of minced fresh ginger

1/4 cup of chopped fresh cilantro

1 – 15 oz can of diced tomatoes, drained (or if you have fresh tomatoes EVEN BETTER!  Use about a pound, seed it and dice it all up.)

1-2 tablespoons of Curry Powder (Depending on your taste.  You can also use Coriander)

1 1/4 tsp of salt

1/4 tsp of Ground Cumin and Ground Cinnamon

1/8 tsp of Cayenne and Turmeric

2 – 15 oz. cans of unsweetened coconut milk

1/2 cup of water

Lime (optional)


Heat up the coconut oil in a pot or pan over medium high heat.  Once at the right temperature, put in the onions and sautee (stirring every so often) for about 5 minutes.  Add the garlic and ginger and cook for another 2 minutes, again…  stirring every so often.  Add your spices, except for the salt and stir/cook for 30 seconds.  Add water, coconut milk and salt.  Turn heat to high and bring it to a boil.  Once it’s boiling, turn heat down so that the sauce is at a nice simmer and let it reduce down for about 5-10 minutes.  Add shrimp and cook for 3-5 minutes.  Take your cookware off the heat, add the cilantro and stir it in.


Now if you want, you can serve this up in a bowl and squeeze a bit of lime in the dish, but that’s entirely up to you.  Since the boyfriend and I are on the Paleo Lifestyle we do not eat rice, but I imagine this would taste good with a side of some coconut milk rice, garlic rice, or even some sourdough which you could dip into the sauce.  ENJOY!


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