Paleo Recipes for Modern Day Cavemen

Coconut Curry Shrimp

In honor of Julia Child’s 100th birthday today, I thought I’d post something savory for her.  This recipe was a complete accident as I was trying to come up with anything that we had in the house and it randomly included broccoli and shrimp. Feel free to substitute any of the veggies but fortunately it was an instant hit with my husband (who’s quickly turning into Ina Garten’s husband Jeffrey). It’s a quick paleo meal under 30 minutes that tastes really decadent and delicious.  Can serve with cauliflower rice or eat it plain like we do…

(Serves 6-8)
2lb medium shrimp (cleaned, peeled and deveined)
1 large onion (chopped)
1/2lb broccoli florets
2 cans of coconut milk
2 tablespoon curry powder
2 tablespoon garam masala powder
1 tablespoon sesame chili oil (optional)
2 green onions
1 tablespoon chopped basil
salt and pepper to taste

To cook the shrimp: simply place shrimp in boiling hot water for 2-3 minutes until they turn fully pink. Then rinse in cold water so that it doesn’t overcook from the heat and stays juicy. Set aside. (Usually I take some out and give to my husband as a yummy shrimp cocktail snack.)

Then in a heated sauce pan, spray your pan with coconut oil spray. Add broccoli and onions and stir until tender (roughly 10 minutes). Add the coconut milk, sesame oil, curry and garam masala powder. Stir until all of the ingredients are mixed well and fully coated. Then add the boiled shrimp and mix in with the rest of the ingredients.  Cover the saucepan for 10 minutes so the flavors meld together.  Once you’re ready to eat – stir in the green onions and basil. Voila!

As Julia would say: Bon Appetit! (And let me know what you think!)

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6 thoughts on “Coconut Curry Shrimp

  1. lcromwell on said:

    Do you not boil the shrimp in any seasoning like Old Bay?

  2. I didn’t – but that’s a great idea I’ll try for next time!

  3. rachel m on said:


  4. I’m going to try & make this this week – so glad you’re back to blogging!

  5. Bernie Russell on said:

    I made a similar dish tonight but heated grapeseed oil in a pan, add a couple of pinches of mustard seeds and cumin seeds, then onions. Saute till turning light golden, add Madras curry powder ( couple of tablespoons) sauté then add crushed garlic with abit of chilli. Add your broccoli and sauté for a bit, add your salt then cook a bit, till broccoli looks like it is getting softer. ( I like a bit of crunch) then I added my shrimp, ( ran under cold water) pat dry with paper towels. I stir it all in and let it cook a couple of minutes. I then added one can of coconut milk. Bring it up to a boil, turn heat down to simmer and let it cook. This should only take a few minutes. Sprinkled chopped cilantro and green onions.

    Served over quinoa for myself and my husband had the Jasmine rice. Really good and has some heat..

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