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Coconut Shrimp Curry

By melskitchencafe.com

Coconut Shrimp Curry

Prep:15minCook:15min

Updated at: Fri, 21 Feb 2025 17:09:10 GMT

Nutrition balance score

Unbalanced

Glycemic Index

34

Low

Glycemic Load

3

Low

Nutrition per serving

Calories228.7 kcal (11%)

Total Fat16 g (23%)

Carbs6.7 g (3%)

Sugars2.7 g (3%)

Protein17.5 g (35%)

Sodium1271.3 mg (64%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

½ teaspoonkosher salt

¼ teaspoonground black pepper

⅛ teaspooncayenne pepper

2 tablespoonslemon juice

freshly squeezed

1 poundsshrimp

large, or extra-large, peeled and deveined

1 tablespooncanola oil

medium, or yellow, finely chopped

1 teaspoonground pepper

1 tablespoonfresh ginger

minced, from about a 1-inch peeled piece of ginger

1 tablespoonkosher salt

2 clovesgarlic

peeled and finely minced

2 teaspoonsground coriander

½ teaspoonturmeric

1 teaspooncurry powder

1 x 14.5 ouncecan diced tomatoes

1can coconut milk

light or regular

1 cupfresh cilantro

Hot, cooked, for serving, if desired

Instructions

View on melskitchencafe.com

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Notes

3 liked

0 disliked

Easy

Delicious

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Jeremie Tisseau· last year

The recipe is okay but lacks of flavor a little bit. I added a bit of honey to elevate it. I don't think i will do it again

The recipe is okay but lacks of flavor a little bit. I added a bit of honey to elevate it. I don't think i will do it again

Janice· last year

Full of flavor. I used coconut cream instead of coconut milk ( I didn’t have the milk). The sauce came out a little thicker, which is what I like.

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