Coconut Shrimp Curry

I love making a curry because it freezes so well and incorporates your protein, fiber, and veggies – AKA a balanced meal!

Makes 4 servings


  • 16 oz shrimp, deveined and tail off
  • 1 tbsp ground paprika
  • ½ tsp ground turmeric
  • 2 tsp kosher salt, plus more as needed
  • 1/3 cup olive oil
  • 1 yellow onion, diced
  • 1 medium eggplant, chopped
  • 1 head broccoli, chopped
  • 4 garlic cloves, minced
  • 1 (13-ounce) can unsweetened coconut milk
  • 1½ tbsp fish sauce, plus more as needed
  • 1 tsp curry powder
  • Cooked brown rice or whole wheat noodles, for serving
  • 1 cup cilantro sprigs, chopped for serving (optional)
  • 1 lime, cut into wedges, for serving (optional)


  1. Combine shrimp, paprika, turmeric, and salt in a bowl. Mix to combine.
  2. In a large pot, add olive oil and turn on heat to medium. Add onion, eggplant, and broccoli. Turn heat to medium-low and stir so that the ingredients don’t stick for about 8-10 minutes.
  3. Add garlic and cook for a few more minutes.
  4. Add shrimp and coconut milk. Stir to combine. Add fish sauce and stir again. Add about 1 cup water.
  5. Let shrimp and veg mixture simmer on medium-low heat for about 30 minutes.
  6. Stir in curry powder and remove from heat.
  7. Serve over cooked grain and garnish with cilantro and lime.

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