Creamy Coconut Shrimp Curry
This Creamy Coconut Shrimp curry has an explosion of flavor in each bite. This quick weeknight dinner has tender shrimp, a creamy curry coconut sauce and crispy fresh veggies. Serve over rice, noodles or by itself for a memorable and simple meal for the whole family.
Servings: 4 servings
Calories: 317kcal
Ingredients
- 2 lbs. large shrimp, peeled and deveined fresh or frozen
- 1 Tbsp. coconut aminos for shrimp
- 4 Tbsp. green curry paste, store bought (Thai Kitchen) * 4 oz.
- 1 can (13.5oz.) lite coconut milk
- 1/4 cup fat-free half and half
- 1 Tbsp. coconut aminos
- 1/2 cup corn, canned or fresh 92g
- 2 cups broccoli florets
- 1 cup baby carrots sliced
- 1 red bell pepper thinly sliced
Instructions
- Shell and devein your shrimp and place in a bowl with the coconut aminos, salt and pepper. Let sit until ready to cook and drain the excess liquid prior to adding to the pan.
- In a large pan or wok add the green curry paste and sauté over medium heat for a minute until fragrant.
- Pour in the coconut milk and stir well with the curry paste. Let it simmer for about 5 minutes.
- Add the half and half, corn, broccoli florets and bell pepper to the pan. Cook for another 5-7 minutes, or until the vegetables start to soften.
- Stir in the shrimp and cook for 3-4 minutes until they turn pink and opaque.
- Add the coconut aminos and a pinch of salt. Adjust the seasoning according to taste. Stir well to combine.
- Once the shrimp are fully cooked and the vegetables are tender, remove the pan from heat.
- Serve alone or with cooked jasmine rice, cauliflower rice, zoodles, noodles or anything you prefer.
- Garnish with fresh basil or cilantro leaves for a burst of flavor and serve with lime wedges to squeeze on top.
Notes
- * I am using the brand Thai Kitchen green curry pasta which is more mild that Private Selection Green curry paste. If using a spicier curry paste HALF the amount and adjust to your heat preference.
- Nutritional information is an estimate and will vary with substitutions.
- Nutritional information does not include rice or other serving suggestions.
- If using frozen shrimp be sure to thaw and remove shells prior to using.
- Serve over rice, zoodles, cauli rice or whatever sounds good!
Nutrition
Serving: 375g | Calories: 317kcal | Carbohydrates: 23g | Protein: 40g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 282mg | Sodium: 1871mg | Potassium: 777mg | Fiber: 5g | Sugar: 10g
