Low Sodium Shrimp Curry

Dive into the bold, aromatic flavors of this Low Sodium Shrimp Curry, a heart-healthy twist on a classic favorite. This recipe combines tender, succulent shrimp with a velvety coconut milk base infused with a medley of curry powder, turmeric, cumin, and coriander, creating a fragrant dish that’s big on flavor but light on salt. Fresh ginger, garlic, and a splash of lime juice add zesty brightness, while ripe tomato puree and sweet red bell peppers lend a subtle sweetness. Ready in just 45 minutes, this easy-to-make curry is perfect for weeknight dinners and pairs beautifully with steamed rice or flatbread. Garnished with fresh cilantro, it’s a wholesome, satisfying meal that proves you don’t need extra sodium to achieve bold, delicious flavors. Perfect for those looking for low-sodium recipes without compromising on taste.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Shrimp, peeled and deveined
• 2 tablespoons Coconut oil
• 1 medium Onion, finely chopped
• 4 cloves Garlic cloves, minced
• 1 tablespoon Fresh ginger, minced
• 2 tablespoons Curry powder
• 0.5 teaspoons Turmeric powder
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.25 teaspoons Cayenne pepper
• 2 tablespoons Lime juice
• 400 milliliters Canned coconut milk
• 200 milliliters Tomato puree
• 1 medium Red bell pepper, sliced
• 2 tablespoons Fresh cilantro, chopped
• 0.5 teaspoon Black pepper

Directions

Step 1

In a large pan, heat the coconut oil over medium heat.

Step 2

Add the chopped onion and sauté for about 3-4 minutes until translucent.

Step 3

Stir in the minced garlic and ginger, and cook for an additional 1 minute until fragrant.

Step 4

Add the curry powder, turmeric powder, cumin, coriander, and cayenne pepper. Stir well to coat the onions and let the spices toast for about 1-2 minutes.

Step 5

Pour in the lime juice, and then add the coconut milk and tomato puree. Mix well to combine all ingredients.

Step 6

Bring to a simmer and let the curry base cook for approximately 5 minutes to thicken slightly.

Step 7

Add the shrimp and sliced red bell pepper to the pan. Stir everything together and let it simmer for about 5-7 minutes, or until the shrimp are pink and fully cooked.

Step 8

Season with black pepper, adjusting to taste. Remember, this is a low sodium recipe, so additional salt is not added.

Step 9

Garnish with chopped fresh cilantro before serving.

Step 10

Serve this low sodium shrimp curry over steamed rice or with warm flatbread.

Nutrition Facts

Serving size	(1481.7g)

Amount per serving	% Daily Value*
Calories	1904.3

Total Fat 132.6g	0%
Saturated Fat 110.1g	0%
Polyunsaturated Fat 0.5g
Cholesterol 976.5mg	0%
Sodium 5158.7mg	0%
Total Carbohydrate 77.0g	0%
Dietary Fiber 11.1g	0%
Total Sugars 34.3g
Protein 136.7g	0%

Vitamin D 0IU	0%
Calcium 390.9mg	0%
Iron 30.0mg	0%
Potassium 3966.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.3%

Protein: 26.7%

Carbs: 15.0%