Shrimp Curry Recipe

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 “waist-friendly” recipes from me this year. But don’t worry, while there will be oven fried “this”, you can be sure there will be some deep frying “that” on here too. Everything in moderation right?

Ingredients

Here’s what we’ll 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 “umami” 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 “beef up” 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 it’s tempting to use the microwave but, in this case, I’d 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 ‘em 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

A favorite dish lightened up. This Light Shrimp Curry with Spinach served over Cauliflower Rice is full of flavor and comfort (also paleo) without the fat.

5 from 7 votes

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

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Author: Jocelyn Delk Adams

Course: Main Course

Servings: 6 servings

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
• ▢ ¼ 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

Calories: 172kcal | Carbohydrates: 7g | Protein: 17g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 190mg | Sodium: 803mg | Potassium: 361mg | Fiber: 2g | Sugar: 2g | Vitamin A: 605IU | Vitamin C: 29.2mg | Calcium: 152mg | Iron: 3mg

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