Shrimp Coconut Curry

Hey guys ❤️ I hope you’re all doing well 😊

Today I’m sharing one of my easy dinner go-to recipes that I’ll actually be cooking tonight. I make this quite regularly at home because it’s delicious, nutritious and so super easy to make! I know I have a very long day ahead of me so I wanted to check that I have the ingredients I need to make it when I get home tonight and while doing that, I thought why not share it with all of you too?

I made this a couple of months ago for the first time ever – honestly, both my fridge and freezer were almost empty, all I had was a packet of frozen shrimp, coconut milk, carrots and a couple of other pantry items – so I thought I’d try to make something with them and a really delicious dish emerged. I’ve made a couple of tweaks since then to improve the dish but it’s still super easy and uses very few ingredients.

Shrimp are very high in important nutrients such as a multitude of vitamins and minerals, shrimp is also high in protein and low in calories despite also being high in cholesterol. Several studies have shown that foods high in cholesterol are safe to eat for healthy individuals in moderate amounts so including them in your diet should not be cause for concern. I certainly wouldn’t advise anyone eat shellfish every single day of their lives however, in moderation, it is a healthy addition to a balanced diet.

Enough talk, here’s how I make my shrimp coconut curry 🍛


500g Frozen shrimp

1 tablespoon butter

1 onion

2 cloves garlic

400ml canned Coconut milk

1 level tablespoon minced ginger

1 teaspoon Mild curry

1 teaspoon Turmeric powder

2 carrots – shredded

Optional: zucchini – shredded or finely sliced



In a large pan over medium meat, add 1 tablespoon butter and allow it to melt. Add thawed shrimp and cook for around 3 minutes or until shrimp are cooked through.

Once cooked, remove shrimp from pan using a slotted spoon – this will help remove the shrimp while leaving the buttery residue in the pan to cook with. Place shrimp to one side and to the pan add 1 finely chopped onion and once translucent, add two cloves of chopped garlic and finely chopped or minced ginger. Now, add turmeric powder and mild curry powder and mix everything well. Your kitchen will start to smell divine at this point 🙂

To your onion and spice mix, add you veggies. My favorite thing to add here is shredded carrots. They work really well in this dish. You could of course add whatever you like here, or nothing at all. However I do like adding veg to curry – it makes them so much more filling and adds a lot of nutrients and fiber too.

Once you add veggies, add a large can of coconut milk and stir well. Add the same amount water and simmer for around 20 minutes. Once curry sauce has been reduced and thickened, remove from heat and add shrimp. Mix everything together until shrimp are warmed through and serve.

I like serving this over rice, noodles and my favorite way to eat this is over zucchini noodles which I make using my spiralizer.

That’s it from me for now 🙂 If you have any questions or requests for future blog posts, please leave them in the comment section below. Don’t forget to click on the ‘follow’ button below to stay updated on all the content I share here. Also, I do share a TON of recipes over on my facebook and instagram pages

Sarah’s Healthy Eats – @holisticnutritionninja

As always, if you do try them out, please let me know 🙂

Thank you for taking the time to be here and read this ❤

Until my next post, be well xXx


3 Comments Add yours

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