This Shrimp Curry Recipe is full of flavor and comfort (also paleo) without the fat.
Light, flavorful, and easy-to make, this Shrimp Curry recipe is the perfect way to refresh and restart.
As a whole, you can look forward to seeing a few more βwaist-friendlyβ recipes from me this year. But donβt worry, while there will be oven fried βthisβ, you can be sure there will be some deep frying βthatβ on here too. Everything in moderation right?
Ingredients
Hereβs what weβll need to get started:
- Olive Oil its got a light flavor and offers up some great healthy fats. Coconut, avocado and grape seed oil can also be used here.
- Onion & Garlic are both pungent aromatics that layer in warm, earthy flavor.
- Spinach – I chose to use fresh spinach but the frozen variety will work too.
- Shrimp is super light and has an incredible knack for taking on flavor. Low in calories and high in protein, shrimp is a healthy-eating superstar. Alternate proteins can also be used here: chicken, tofu, beef, etc.
- Light Coconut Milk contains less fat and sugar than its full-fat counterpart.
- Fish Sauce is earthy, briny, and slightly-sweet. Just a dash or two adds an βumamiβ quality
- Curry Powder comes in many different variations, most of them reflective of the culture their bred from. Indian, Thai, and Japanese curry powders all contain a unique array of spices. For this recipe, I used a Thai curry powder found at my local grocery store. Feel free to experiment, or use your go-to powder.
- Turmeric works as an anti-inflammatory; its bold peppery flavor and color are just as remarkable.
- Ground Ginger is a powerful source of antioxidants that also aids in digestion! The zippy, earthy flavor is an incredible bonus.
- Diced Tomatoes help to βbeef upβ the curry by adding bursts of sweet, tart juice. I love using fire-roasted diced tomatoes for an extra bit of flavor.
How to Make Shrimp Curry
- Add 1 tablespoon of olive oil to a medium sized pan over medium high heat.
- Next add onion and saute’ for 2 minutes until tender.
- Add minced garlic and cook for only 30 seconds.
- Add spinach and shrimp and season with salt and pepper to taste. Cook shrimp until pink.
- Pour in light coconut milk and fish sauce.
- Whisk in curry powder, tumeric and ground ginger.
- Next add tomatoes and turn heat down to medium low and saute.
- Simmer over heat for 15-20 minutes or until sauce has thickened and flavors have come together.
Storing and Reheating Leftovers
Simple and easy-to-make, this recipe is one of my go-to meal prep options. I love doubling the recipe, storing individual portions into airtight containers, and tucking them away in the fridge for quick weekday lunches or dinners.
Once cooked, shrimp should be refrigerated within two hours. It will last for up to 4 days.
I suggest reheating the curry in a small saucepan over medium heat, making sure to stir occasionally. I know itβs tempting to use the microwave but, in this case, Iβd warn against it.
Healthy Recipes to Try
If I could eat fried chicken and cake everyday, I would. But, balance is key! So, I keep a few nutritious and delicious recipes under my belt for the days when I want to feel a lighter on my feet.
Check βem out:
- Peach Oatmeal
- Cauliflower Mac and Cheese
- Maple Glazed Salmon
- Jerk Shrimp Tacos
- Baked Chicken Parmesan
- Light Shrimp Scampi
- Cajun Shrimp Zoodles
Light Shrimp Curry with Spinach over Cauliflower Rice
Ingredients
- 2 tablespoons olive oil separated
- 1/2 onion finely diced
- 2 teaspoons minced garlic
- 1 cup fresh spinach
- 1 lb shrimp peeled and deveined
- Salt and pepper to taste
- 6 oz light coconut milk
- 1 teaspoon fish sauce
- 1 tablespoon curry powder
- 1 teaspoon tumeric
- 1/4 teaspoon ground ginger
- 14.5 oz can diced tomatoes, drained
- 2 cups cauliflower diced into smaller pieces
- ΒΌ cup fresh cilantro chopped
Instructions
- Add 1 tablespoon of olive oil to a medium sized pan over medium high heat.
- Next add onion and saute’ for 2 minutes until tender.
- Add minced garlic and cook for only 30 seconds.
- Add spinach and shrimp and season with salt and pepper to taste. Cook shrimp until pink.
- Pour in light coconut milk and fish sauce.
- Whisk in curry powder, tumeric and ground ginger.
- Next add tomatoes and turn heat down to medium low and saute.
- Simmer over heat for 15-20 minutes or until sauce has thickened and flavors have come together.
- While sauce simmers, add cauliflower to food processor and pulse until cauliflower breaks into tiny pieces that resemble rice.
- Remove “rice” from food processor and add to a microwave safe bowl.
- Toss rice with olive oil and heat in microwave for 4-6 minutes until completely tender and steamed through.
- Once curry sauce is thickened turn off. Serve shrimp curry over cauliflower rice and garnish with cilantro. Enjoy.
Nutrition
Dorothy @ Crazy for Crust says
I love carbs and I don’t know if I could go totally without, but I’m all for making changes throughout the day. This looks like a change I could make!
Jocelyn (Grandbaby Cakes) says
It is definitely pretty hard in the beginning but then you get used to it and you can also have potatoes!
Zainab says
I need to get on Making a Murderer as everyone is making me feel left out. This curry is right up my alley.
Jocelyn (Grandbaby Cakes) says
You totally need to watch it!
Taylor @ Food Faith Fitness says
Shrimp and curry are two of my most favorite things on planet earth! I NEED this for dinner tonight! Pinned!
Jocelyn (Grandbaby Cakes) says
Why is curry so dang on good!?
Lauren Gaskill | Making Life Sweet says
You are so right Jocelyn β everything in moderation! Depravity never benefitted anyone! π Love this colorful and flavorful dish! So beautiful!
Jocelyn (Grandbaby Cakes) says
Yes the colors made me feel like I was eating something fun and that’s half the battle!
Matt says
What an awesome idea, added to my to-make list!
Jocelyn (Grandbaby Cakes) says
Thanks so much!
Jen | Baked by an Introvert says
We binge watched Making a Murderer also!! I think we finished it in 2 days!!
I’m loving this shrimp curry! It sounds incredibly delicious!
Jocelyn (Grandbaby Cakes) says
The binge watch was so strong for this Jen!
Mary Ann | The Beach House Kitchen says
Sounds totally delicious Jocelyn! I’m such a huge curry fan! On my list!
Jocelyn (Grandbaby Cakes) says
YES!! Thanks so much Mary Ann! I totally enjoyed it. I adore curry too.
Sammie says
You always come up with the best recipes and this lightened up shrimp curry looks delicious. Definitely one to try as I’m also eating a little lighter lately! Sammie
Jocelyn (Grandbaby Cakes) says
Awww thanks so much Sammie!! I love that you are eating light these days too!
Sarah | Broma Bakery says
Can you believe Alex and I watched all of Making A Murderer in 24 hours? Yeah. We were obsessed.
Jocelyn (Grandbaby Cakes) says
YES! I did it in two days. It was soooo addictive girl!
Eva @ Eva Bakes says
So happy to hear that you had a great time in Orlando! I’m heading there in May and cannot wait because I plan on eating my way through the parks. Your lightened up shrimp curry looks amazing – I will need to try this soon!
Jocelyn (Grandbaby Cakes) says
You are going to have the best time Eva! I can’t wait to read all about it!