top of page

Shrimp & Veggie Curry

A creamy and hearty meal!

Serves: 2, Prep Time: 10 minutes, Total Time: 25-30 minutes.


  • 1 tbs. coconut oil

  • ½ yellow onion (chopped)

  • 2 garlic (clove, minced)

  • 1 tbs. ginger (fresh, minced, or grated)

  • 2 tbsp. turmeric

  • ½ tsp. sea salt

  • ¼ tsp. cinnamon

  • 1 cup canned coconut milk (full fat)

  • ½ cup water

  • 1 carrot (peeled, sliced)

  • 1 zucchini (sliced)

  • 12 oz. shrimp (peeled, deveined)

  • 1 tbs. lime juice (optional)


  1. 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.

  2. 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.

  3. 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!

Chef's Tip: More Flavor: Use yellow curry powder instead of turmeric. Add cumin, chili powder or coriander. Additional toppings: Serve with cilantro, red pepper flakes or extra lime wedges.


bottom of page