Coconut Shrimp & Veggie Curry

Coconut Shrimp & Veggie Curry

Coconut Shrimp & Veggie Curry: a bowl of lean protein, veggies, healthy starch, and BIG flavor without big calories.


– 1 tbsp olive oil – 1/2 medium-sized yellow onion, diced – 1 jalapeño pepper, finely diced – 1 tsp minced garlic – 1 tsp ground ginger – 2 tbsp curry powder – 1/2 tsp ground coriander – 1/2 tsp turmeric


– 1/2 tsp salt – 1/4 tsp black pepper – 1 can diced tomatoes – 1 can coconut milk – 1/4 tsp cayenne pepper, optional- see directions – 1 1/2 cups peeled and deveined shrimp – 1 1/2 cups frozen vegetable mix

In a medium-sized, heavy bottomed pot, heat the olive oil over medium-low heat. Add the onion and pepper and cook, stirring occasionally, until the onion starts to soften, about 3-4 minutes. Add the minced garlic and cook for another minute.

Add the ginger, curry powder, coriander, turmeric, salt, and pepper to the pot. Cook for about a minute, until spices are lightly fried and fragrant. Add a little more olive oil if you’re concerned they’ll burn, but the mixture should be relatively dry.

Add the diced tomatoes and coconut milk to the pot. Stir until well-mixed, then increase the heat to medium-high. Once bubbling, reduce the heat back to medium-low and simmer for 15 minutes.

Taste the curry for spiciness. If you’d like it to be spicier, add the cayenne pepper and stir to combine.

Add the frozen veggies. Simmer for about 3-4 minutes.

Add the shrimp. Read the package instructions to get an approximate cooking time- shrimp of different sizes will take more or less time to cook. 2-4 minutes will likely be enough simmering time. Check at 2 minutes. The shrimp should just be opaque but not have shrunk.

You can eat this curry on its own or serve with rice. We like ours with white or basmati rice.