Curried Shrimp
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 Shrimpprinter friendly
4 tablespoons olive oil
4 cloves garlic
1 medium onion, chopped
½ cup tomatoes, pureed
2 teaspoons fresh ginger, minced
½ teaspoon cumin
½ teaspoon coriander
½ teaspoon turmeric
1 bunch cilantro, finely chopped
1 pound large shrimp, peeled
3 tablespoons lime juice, freshly squeezed
4 tablespoons olive oil
4 cloves garlic
1 medium onion, chopped
½ cup tomatoes, pureed
2 teaspoons fresh ginger, minced
½ teaspoon cumin
½ teaspoon coriander
½ teaspoon turmeric
1 bunch cilantro, finely chopped
1 pound large shrimp, peeled
3 tablespoons lime juice, freshly squeezed
- 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
Serves 4 to 6
Adapted from Loren Cordain’s The Paleo Diet
You might also enjoy:
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..
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
This looks really good, my husband would love this. Is this spicy?
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.
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
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!
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!
This was wonderful!! Did not need to add anything, thank you! Served over quinoa.
Best recipe Thx!