If you like shrimp, try this paleo recipe for Curried Shrimp. The larger than life flavors meld together in this succulent and healthy curry dish.
Curried Shrimp
Serves: 4-6
Ingredients
Instructions
- In a large saucepan, heat oil
- Sauté garlic and onion over low heat until tender, about 10-15 minutes
- Add tomatoes, ginger, cumin, coriander and turmeric; simmer for 5 minutes
- Place shrimp in simmering sauce and cook for 10 minutes until cooked through
- Stir in cilantro
- Remove from heat, add lime juice
- Serve
Adapted from Loren Cordain’s The Paleo Diet
, a favorite book of mine in my quest to eat real, unprocessed food.
Jennifer says
Delicious! My entire family enjoyed this dish!
Conni says
I made this shrimp tonight and my very particular 13 year old son said unsolicited, “Mom this shrimp is good!” He finished his dinner in record time too. That simple comment says so much as it is very rare to get a positive comment about dinner from him. I will definitely put this in my recipe arsenal to make again and again.
laura says
I made this last night with chicken instead of shrimp.. and added a wee bit of coconut milk and chili pepper flakes. A party in my mouth! Soooo tasty!
laura says
This recipe looks amazing! I absolutely LOVE cilantro. Do you think this could work with chicken tenders instead of shrimp?
george says
Best recipe Thx!
Shannon says
This was wonderful!! Did not need to add anything, thank you! Served over quinoa.
Jenn says
Suggestions on what to serve this over: Cauliflower “rice”!!
Shred a typical head of cauliflower on a box grater or through a cuisinart.Chop up a medium onion, couple cloves of garlic and saute everything in either olive oil or coconut oil until cauli-rice is tender or al dente. You can also add other vegetables like bell peppers, shredded carrots, celery…just use your imagine!
Jena says
I made this for dinner tonight and it came out amazing! My husband who is not a fan of curry, LOVED it! I added some rice noodles to the sauce after cooking the shrimp. This dish was quick and very easy to make. It will definitely be one we make often!
Myah says
yum! Just made this and it is really good! I am a huge curry lover and it is cool to be able to achieve the curry flavor without using actual curry seasoning. I served it with cauliflower ‘rice’ – went really well together! Thank
Monica says
My husband has a thing for curry so… I had to try and it’s oh so yummy! I served it with Carrot Ribbons With Fennel from Mark’s Daily Apple: http://www.marksdailyapple.com/slow-cooked-cinnamon-pork-loin-parsnips/ and it was a very good combination… With greens sound very good too, I’ll do that next time.
Mystique says
This looks really good, my husband would love this. Is this spicy?
elana says
christin,
Great question! I serve this over broccoli, snap peas or green beans. It’s also nice over bok choy. If you want to do something that is part carb and part protein (much better than regular pasta) you can try it over those mung bean cellophane noodles from the Asian market (at least the Asian market in Boulder is where I purchase mine).
Elana
christin says
Hi, I was just wondering what you serve with this? It looks so good! And I think I will find a way to add coconut milk. Yum!
I have been eating the “Paleo Diet” way for a while now and didn’t know what to call it.
But I always get so stuck as to what to replace traditional carbs with(pasta and rice. I just keep feeling bored and stuck and doing root veggies..