Coconut Shrimp Curry

Here is a recipe for Dairy-Free, Pescatarian Coconut Shrimp Curry that serves two adults, and is ready in 30 minutes or less. This recipe is a quick and easy way to make a delicious and healthy coconut shrimp curry. It is also very versatile and can be easily customized to your liking.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the avocado oil in a large skillet over medium heat.

Step 2

Add the onion and cook until softened, about 5 minutes.

Step 3

Add the garlic, ginger, turmeric, cumin, coriander, chili powder (if using), salt, and pepper and cook for 1 minute more.

Step 4

Add the diced tomatoes and coconut milk to the skillet and bring to a boil.

Step 5

Reduce heat to low and simmer for 10 minutes, or until the sauce has thickened slightly.

Step 6

Add the shrimp to the skillet and cook until pink and opaque throughout, about 5 minutes.

Step 7

Stir in the cilantro and serve.

Step 8

Tips:

Step 9

For a vegan version of this recipe, omit the shrimp and add an extra cup of vegetables, such as broccoli, cauliflower, or potatoes.

Step 10

Serve with your favorite rice, quinoa, or naan bread.