Ryan has been asking for this Whole30 Coconut Shrimp Curry every week now that the temperatures have dropped. So I figured it was time to share it with all of you!
I sometimes think it’s really funny that I blog about recipes because I don’t really follow them. I cook from my gut most of the time! That means I add fat to a cooking pan, add some veggies and protein, throw some seasonings on there, mix everything around and plate it. Most of the time it tastes delicious – sometimes it could use some improvements. But the truth is, I’m a cook, not a chef. I just do what feels right. And so most of the time when I go to remake a recipe, it’s always a little bit different than the previous time. So when I list out measurements in my recipes for all of you, I’m guessing most of the time!
I love recipes that can change over time. I use recipes as a template and make them my own. This Whole30 coconut shrimp curry started as a chicken curry and then evolved into shrimp when it was the only protein we had in the house one weekend. Sometimes I make it with bone broth, other times veggie broth. Sometimes I season the shrimp before adding them to the curry, sometimes I don’t. And sometimes I use ghee, other times I use coconut oil or avocado oil. The truth is, it tastes absolutely delicious and that’s what matters the most to me! And Ryan asking me to make it every week for meal prep is a huge compliment.
So here’s a recipe for my Whole30 coconut shrimp curry. I hope you enjoy it as it’s written, but that you also make it your own in any delicious way you know how. Use a different protein, add some extra spices, use less liquid to make it thicker. Whatever you do, just enjoy the flavors because it really is a great dish!
15 minPrep Time
35 minCook Time
50 minTotal Time
- 2 Tbsp. cooking fat (ghee, avcado oil, coconut oil)
- 2 cups Mirepoix
- 2 cups cauliflower, riced
- 2 pounds wild-caught uncooked shrimp (deveined and cleaned)
- 1 tsp. garlic, minced (or 1 clove)
- 3 Tbsp. curry powder (I used Primal Palate blend)
- 2 cups Bone Broth (or vegetable, chicken, beef broth, or water)
- 1 can full-fat coconut milk
- Salt and pepper to taste
- Heat a large pan over medium-high heat and add cooking fat. Once it's hot, add the mirepoix.
- Cook the vegetables for 5-8 minutes until they soften and the onions become translucent.
- Add the riced cauliflower to the pot and cook for 5 minutes, until it softens, stirring occasionally.
- Add the garlic and shrimp to the pan and cook for 3-5 minutes until the shrimp start to turn pink. Mix everything well.
- Add the curry powder to the pot and stir everything to combine all of the ingredients. Cook for about 3 minutes until it becomes fragrant.
- Add the broth, coconut milk and salt and pepper to the pot and stir again until everything is well combined. Bring the mixture to a boil and then lower the heat.
- Lower the heat to low and let it simmer for 10 minutes, until the liquid is reduced by a third.
- Serve in big bowls and enjoy!