This shrimp coconut curry is one of my favorite recipes – and it’s always a hit! The flavors are mellow (not too spicy, unless you want to add extra spice!) but so unique.

I first tasted this shrimp coconut curry while living in Bordeaux, where my host mom would frequently make it. I was nervous to try it at first, since I don’t often like curry dishes, but instantly fell in love with it. When I came back to the States I decided to try making it myself, and it’s been a fan favorite ever since. It’s such an easy gluten free dinner idea, and one that’s sure to be a hit with the whole family!

The shrimp curry is rich in flavor, not too spicy, and comes together quickly! And, of course, it’s gluten free, while also being dairy free thanks to the full-fat canned coconut milk. I have made it countless times since then, and it never gets old! While it’s typically served over white rice, I have also tried it with spaghetti squash and cauliflower rice as the base, and have loved both. Give it a try and let me know what you think!

Prep Time: 5 mins Cook Time: 15-20 mins Yield: serves 2

Ingredients:

For Shrimp Marinade:

• 6 ounces (a little less than 1/2 a pound) baby shrimp, peeled
• 1/4 tsp salt
• 1/4 tsp ground pepper
• 1/4 tsp cayenne pepper
• 2 tbsp lemon juice (approx. 1/2 a lemon)

For Sauce:

• 1 tbsp oil
• 1/2 medium onion, chopped
• 3 cloves of garlic, minced
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/2 tsp turmeric
• 1 tsp coriander
• 1/2-1 tsp curry powder
• 1/2-1 cup diced tomatoes (small can works well, can also use fresh)
• 1 can coconut milk
• handful of cilantro (optional topping)
• cooked rice (approx. 1-1.5 cups pre-cooked)

Instructions:

1. defrost shrimp according to instructions (typically run under cold water for 3-5 mins)
2. toss shrimp marinade ingredients in a bowl, then let sit in fridge while cooking the rest of the ingredients (10-15 mins)
3. heat oil in a large skillet (with high sides), then add onions and cook for 3 mins
4. stir in garlic and all spices (including salt & pepper), cooking for another minute or two
5. add diced tomatoes & juices, then coconut milk. Bring to a boil, stirring to mix together
6. cook as is for 5 minutes, stirring occasionally
7. add the shrimp and marinade and cook for another 2-3 minutes, until shrimp is cooked
8. serve over warm rice. Enjoy!