Sugar-Free Shrimp Curry

Indulge in the rich, aromatic flavors of this Sugar-Free Shrimp Curry, a wholesome and healthy twist on a classic dish that's free of added sugars but full of taste. Succulent shrimp are simmered to perfection in a spiced coconut milk sauce made with a medley of bold seasonings like curry powder, cumin, turmeric, and cayenne pepper. Freshly grated ginger and garlic lend a fragrant depth, while juicy tomatoes add natural sweetness and acidity. Finished with a zesty splash of lime juice and a sprinkle of fresh cilantro, this guilt-free curry is the ultimate comfort food. Quick and easy to make in just 40 minutes, it’s perfect for busy weeknights and pairs beautifully with steamed rice, quinoa, or your favorite low-carb side. Whether you're following a sugar-free diet or simply looking to enjoy a vibrant meal, this recipe is sure to become a new favorite.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams shrimp (peeled and deveined)
• 2 tablespoons coconut oil
• 1 medium onion (finely chopped)
• 3 cloves garlic (minced)
• 1 tablespoon ginger (grated)
• 2 tablespoons curry powder
• 1 teaspoon cumin seeds
• 0.5 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 0.5 teaspoon cayenne pepper
• 400 ml coconut milk
• 2 medium tomatoes (chopped)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons cilantro (fresh, chopped)
• 1 tablespoon lime juice

Directions

Step 1

Heat the coconut oil in a large pan over medium heat.

Step 2

Add cumin seeds and sauté until they crackle, about 1 minute.

Step 3

Add the finely chopped onion and sauté until golden brown, around 5 minutes.

Step 4

Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.

Step 5

Reduce the heat to low and add curry powder, turmeric, coriander powder, and cayenne pepper. Stir for 1 minute until the spices release their aroma.

Step 6

Add the chopped tomatoes and cook until they break down into a sauce, about 5 minutes.

Step 7

Pour in the coconut milk and bring the mixture to a gentle simmer.

Step 8

Season with salt and black pepper. Stir and let the curry sauce thicken slightly, about 5 minutes.

Step 9

Add the shrimp to the pan and cook for 3-4 minutes until they turn pink and are cooked through.

Step 10

Stir in the lime juice and sprinkle fresh cilantro on top.

Step 11

Serve hot with steamed rice or quinoa.

Nutrition Facts

Serving size	(1363.8g)

Amount per serving	% Daily Value*
Calories	1031.0

Total Fat 35.8g	0%
Saturated Fat 24.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 976.5mg	0%
Sodium 7481.1mg	0%
Total Carbohydrate 67.8g	0%
Dietary Fiber 7.2g	0%
Total Sugars 40.2g
Protein 125.4g	0%

Vitamin D 894.1IU	0%
Calcium 332.6mg	0%
Iron 15.3mg	0%
Potassium 2627.9mg	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: 29.4%

Protein: 45.8%

Carbs: 24.8%