Paleo Shrimp Curry

Dive into the tantalizing flavors of this Paleo Shrimp Curry, a wholesome and dairy-free dish that’s brimming with vibrant spices, creamy coconut milk, and nutrient-packed vegetables. Perfectly tender shrimp are complemented by a medley of red bell peppers and zucchini, all simmered in a fragrant curry sauce infused with ginger, garlic, turmeric, and curry powder. Finished with a zesty splash of lime juice and a sprinkle of fresh cilantro, this quick and easy recipe comes together in just 35 minutes, making it ideal for busy weeknights. Whether you're committed to a paleo lifestyle or just looking for a healthy, flavorful meal, this curry is sure to be a crowd-pleaser. Serve it as-is or over cauliflower rice for a complete paleo-friendly dinner bursting with bold, savory, and slightly spicy flavors.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound shrimp, peeled and deveined
• 2 tablespoons coconut oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 medium red bell pepper, julienned
• 1 medium zucchini, sliced
• 2 tablespoons curry powder
• 1 can (13.5 oz) coconut milk
• 0.5 cup chicken broth
• 2 tablespoons lime juice
• 0.25 cup cilantro, chopped
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 teaspoon ground turmeric
• 0.25 teaspoon red pepper flakes

Directions

Step 1

Heat 1 tablespoon of coconut oil in a large skillet over medium heat.

Step 2

Add the shrimp in a single layer and cook for about 2-3 minutes per side or until they are pink and opaque. Remove shrimp from the skillet and set aside.

Step 3

In the same skillet, add the remaining tablespoon of coconut oil.

Step 4

Sauté the chopped onion for 2-3 minutes until translucent.

Step 5

Add the minced garlic and grated ginger, and sauté for another minute until fragrant.

Step 6

Add the julienned red bell pepper and sliced zucchini to the skillet. Stir-fry for about 3-4 minutes until the vegetables are slightly tender.

Step 7

Sprinkle the curry powder, ground turmeric, salt, black pepper, and red pepper flakes over the vegetables, stirring well to coat.

Step 8

Pour in the coconut milk and chicken broth. Stir to combine and bring to a gentle simmer.

Step 9

Add the cooked shrimp back to the skillet. Simmer for 4-5 minutes to allow the flavors to meld together.

Step 10

Stir in the lime juice and chopped cilantro, then remove from heat.

Step 11

Serve the Paleo Shrimp Curry warm, garnished with additional cilantro if desired.

Nutrition Facts

Serving size	(1571.2g)

Amount per serving	% Daily Value*
Calories	1013.2

Total Fat 35.4g	0%
Saturated Fat 24.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 885.8mg	0%
Sodium 6498.0mg	0%
Total Carbohydrate 72.4g	0%
Dietary Fiber 9.4g	0%
Total Sugars 42.6g
Protein 117.8g	0%

Vitamin D 0IU	0%
Calcium 326.8mg	0%
Iron 14.5mg	0%
Potassium 2837.0mg	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: 29.5%

Protein: 43.7%

Carbs: 26.8%