Base Recipe: Sweet Coconut Shrimp Curry:
- 1 Tbsp. coconut oil
- 1 medium onion, diced
- 1 1/2 tsp. nightshade-free curry powder (see options below)
- 1/8 tsp. cardamom (omit for strict AIP)
- 3/4 tsp. sea salt
- 2 cups coconut milk
- 1/2 cup water
- 1 lb. peeled and deveined shrimp
- 3 cups broccoli (frozen is fine)
Nightshade-Free Seeded Curry:
My recipe and recommended if you tolerate seed-based spices
- 2 Tbsp. ground coriander
- 2 Tbsp. ground cumin
- 4 tsp. turmeric
- 2 tsp. black pepper
- 1 tsp. powdered ginger
- 1 tsp. dry mustard
Nightshade-Free Seedless Curry:
From the former blog, Feed Me Rachel (use for strict AIP)
- Choose your nightshade-free curry recipe. Whisk the ingredients together and put in a spice jar.
- If you’re making homemade coconut milk, get that ready in advance.
- Melt coconut oil in medium pot over medium heat. Add diced onion and sauté 5 minutes.
- Add spices and sauté until fragrant.
- Add coconut milk and water, bring to a boil then reduce heat. Simmer uncovered for 5 minutes.
- Add shrimp and broccoli. Return pot to a boil. Then reduce heat and simmer 3-5 minutes, just until shrimp turns pink and broccoli is warmed through. Enjoy!
- Meal Planning Note: This recipe is delicious and it’s tempting to eat a lot, but it’s also very rich. I recommend eating it as 4 small servings, with a vegetable on the side to fill out the meal. Cauliflower rice is a nice side dish. You can even serve the curry on top of the “rice”, if you like.
- If you have access to Wild Pink Oregon Shrimp, that’s what you see in the photo above. It’s a small shrimp caught in sustainable fisheries, and it’s sold in the frozen food aisle, pre-peeled and pre-cooked. If you don’t have access to that, this recipe works well with any shrimp.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Courses
- Method: Stovetop
Keywords: paleo, aip, gaps, wahls, whole30, sweet coconut shrimp curry