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Thai Coconut Curry Shrimp! Healthy, gluten free, 30 minutes or less. Perfect for an easy weeknight dinner!

30-Minute Meals | 09.21.16

Thai Coconut Curry Shrimp

A little bit of end-of-summer feels, a little bit of be start-of-fall vibes, a LOT a bit of delicious! This Thai Coconut Curry Shrimp bowl is here for YOU, friend!

Jump to Recipe Print Recipe

Thai Coconut Curry Shrimp in a white bowl

Admittedly, that may sound a little creepy now that I think about it. No, I’m not actually coming over and forcing you to make or eat this Thai Coconut Curry Shrimp bowl. Personally, I’d absolutely love it if you came over and brought me a delicious curry bowl! But that’s neither here nor there.

What I actually mean is that I think that you, like me, are incredibly busy and might come home from work tonight RAVENOUS and in need of some comfort food that’s healthy and sups easy to make STAT. Just know that I understand, and so does this Thai Coconut Curry Shrimp. It’s HERE for YOU.

Thai Coconut Curry Shrimp cooking in a cast iron skillet

Now let’s talk about this curry sauce! I am in no way an authentic Thai food expert cook. What I CAN offer, however, is that my busy girl approach to it is in fact a random experiment of flavors and spices gone INCREDIBLY RIGHT. Sweet, savory, spicy, warm, delicious.

close up of Thai Coconut Curry Shrimp

This Thai Coconut Curry Shrimp recipe is SO easy to make!

To make this curry paste, I used this yellow curry powder, turmeric, and this lite coconut milk. Just mix it together, then cook the shrimp in it! Easy peasy.

Also, if you’re curry obsessed (like I am), be sure to check out the Beef Curry Rice Burger Bowl recipe. It’s one of my faves!

person holding bowl of Thai Coconut Curry Shrimp with chopsticks!

Here’s the delicious recipe:

Thai Coconut Curry Shrimp!
5 from 11 votes
Print Recipe

Thai Coconut Curry Shrimp

Gluten-free
Course: Dinner
Cuisine: Thai
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 4
Calories: 219 kcal
Author: Christine McMichael

Ingredients

  • 12 oz . small shrimp (cooked, deveined, tails off)
  • 1/2 Tbsp coconut oil
  • 1/2 cup lite coconut milk
  • 1 1/2 tsp curry powder
  • 1/2 tsp turmeric
  • 1/2 tsp crushed raw garlic
  • 1/2 cup dry quinoa
  • 4 mini sweet peppers (chopped)
  • 1 cup spinach

Instructions

  • Heat the cooked shrimp in a sauce pan over medium heat.
  • While the shrimp are heating up, mix the coconut oil, half of the coconut milk, the curry powder, turmeric, and garlic together to create a paste. Set aside.
  • Once the shrimp are defrosted and warm, drain the excess liquid from the pan. Add in the curry paste and continue cooking the shrimp on low-medium heat.
  • During that time, create the quinoa according to directions. Chop the peppers and set aside.
  • Once the shrimp is almost done cooking, add in the remaining coconut milk and the spinach. Continue to heat up for about 5-7 minutes.
  • Top each bowl with quinoa, curry shrimp, and sweet peppers. Serve hot and enjoy!

Nutrition

Calories: 219 kcal | Carbohydrates: 18 g | Protein: 22 g | Fat: 6 g | Sugar: 1 g
Tried this Recipe? Tag me Today!Mention @jar.of.lemons or tag #JarOfLemons!
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Rating




21 Comments

  1. Sammy says:

    March 7, 2021 at 2:37 am

    Yellow Currie with shrimp
    Looks amazing

    Reply
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