Go Back
+ servings
Thai Coconut Curry Shrimp!

Thai Coconut Curry Shrimp

Course Dinner
Cuisine Thai
Cook Time 30 minutes
Total Time 30 minutes
Servings 4
Calories 219kcal


  • 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


  • 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!


Calories: 219kcal | Carbohydrates: 18g | Protein: 22g | Fat: 6g | Sugar: 1g