Easy Shrimp Curry
This Easy Shrimp Curry is made with a handful of ingredients and comes together so quickly to make for the perfect 30 minute meal. Serve with with rice or cauliflower rice for a Whole30 and Paleo friendly dish.
Ingredients
- 1 tablespoon ghee or oil
- 1 onion diced
- 1 red bell pepper seeded and diced
- 1 " piece fresh ginger minced
- 4 garlic cloves minced
- 2 tablespoons curry powder
- 1 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- Pinch of ground cinnamon
- 1 13.5 ounce can unsweetened coconut milk
- 1 tablespoon lime juice
- 1-1/2 pounds raw shrimp cleaned, peeled and deveined
Instructions
- Heat ghee in a large skillet or dutch oven over medium heat. Once hot, add onions, pepper, ginger and garlic and cook until beginning to soften, about 5 minutes.
- Add in curry powder, salt, pepper and cinnamon and cook until fragrant, about 1 minute.
- Add coconut milk and lime juice and bring up to a boil. Reduce the heat and simmer for 10 minutes.
- Drop in shrimp and continue to simmer until the shrimp is opaque and cooked through, about 3-4 minutes.
- Taste and adjust seasoning, adding more salt or lime juice as needed.
- Serve hot with white rice or cauliflower rice and a garnish of lime and cilantro.
Notes
This dish was originally published in 2018, and republished with new photos in 2020.