+Shrimp & Veggie Curry

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Shrimp & Veggie Curry

Course: Dinner
Keyword: dairy-free, gluten-free, grain-free, seafood
Calorie: 300-400, Under 400
Protein: 31+g, Over 20g, Over 25g
Servings: 2
Calories: 393kcal


  • 1 1/2 tsps Coconut Oil
  • 1/2 Yellow Onion (chopped)
  • 2 Garlic (clove, minced)
  • 1 tbsp Ginger (fresh, minced or grated)
  • 2 tsps Turmeric
  • 1/2 tsp Sea Salt
  • 1/4 tsp Cinnamon
  • 3/4 cup Coconut Milk (full fat, from the can)
  • 1/2 cup Water
  • 1 Carrot (peeled, sliced)
  • 1 Zucchini (sliced)
  • 12 ozs Shrimp (peeled, deveined)
  • 1 tbsp Lime Juice (optional)


  • In a large pot, heat the oil over medium-high heat. Add the onion, garlic and ginger and cook for about 5 minutes until the onion has softened. Add the turmeric, salt and cinnamon and stir to combine.
  • Stir in the coconut milk and water and bring to a gentle boil then add the carrots. Stir often and let the carrots cook for 5 to 7 minutes until just tender.
  • Add the zucchini and the shrimp. Continue to stir often and cook for another 3 to 5 minutes or until the shrimp are cooked through and zucchini is just tender. Stir in the lime juice, if using. Divide between plates & enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days.
  • More Flavor

    Use yellow curry powder instead of turmeric. Add cumin, chili powder or corriander.
  • Additional Toppings

    Serve with cilantro, red pepper flakes or extra lime wedges.
  • More Veggies

    Add spinach or kale leaves.
  • Serve it With

    Serve alongside cauliflower rice, brown or jasmine rice, or quinoa.


Serving: 2g | Calories: 393kcal | Carbohydrates: 15g | Protein: 38g | Fat: 21g | Cholesterol: 274mg | Sodium: 848mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5296IU | Vitamin C: 23mg | Calcium: 170mg | Iron: 4mg

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