Paleo Shrimp Curry

seasoned shrimp curry in blue patterned bowl

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Try our delicious shrimp curry recipe - a perfect balance of spices and creamy coconut milk that will transport you to the tropics. Paleo-friendly too!

Course Main Course

Cuisine Indian

Keyword curry, keto shrimp, paleo shrimp, Shrimp Curry

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 191kcal

Cost $20

Equipment

Ingredients

1 onion chopped
1 cinnamon stick
6 cardamom pods
6 cloves
1 bay leaf
2 green chilies chopped
1 teaspoon fresh ginger minced
1 teaspoon garlic minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 bell pepper chopped into ½-inch pieces
1 ½ cups tomatoes cut into chunks
1 lb raw shrimp peeled and deveined
1 cup fresh cilantro chopped for garnish
2 tablespoon cooking fat
Sea salt and freshly ground black pepper to taste

Instructions

Heat a pot or large skillet over medium heat with cooking fat and sauté onion until it turns soft and translucent. Stir occasionally.
1 onion, 2 tablespoon cooking fat
Add chopped tomatoes, chili, and bell pepper to the skillet, let it simmer for 15 minutes. Cover and cook until the vegetables have softened.
1 bell pepper, 1 ½ cups tomatoes, 2 green chilies
Stir in cinnamon stick, cardamom pods, bay leaf, and cloves, and cook for a minute.
1 cinnamon stick, 6 cardamom pods, 6 cloves, 1 bay leaf
Remove the cinnamon stick and bay leaf from the skillet, then add minced ginger, minced garlic, ground cumin, and ground coriander. Season with 1 teaspoon each of sea salt and freshly ground black pepper, cook, and stir for 30 seconds.
1 teaspoon fresh ginger, 1 teaspoon garlic, 1 teaspoon ground cumin, 1 teaspoon ground coriander, Sea salt and freshly ground black pepper
Next, add the peeled and deveined raw shrimp. Cook, stirring occasionally, until they turn pink and are cooked through, which should take around 3-4 minutes.
1 lb raw shrimp
Dish out into bowls, and sprinkle with chopped cilantro. Season with additional sea salt and black pepper as desired.
1 cup fresh cilantro

Notes

This recipe is also excellent with lobster or scallops.
Adjust the heat with more or less chili to taste.

Nutrition