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Shrimp Curry In A Hurry

Today is Day 2 of my new 80 day journey and I cannot get over how much food I've been eating. I know it seems SO counter intuitive that if you eat more you lose more or tone more, but it's totally true! The trick is eating the RIGHT things at the RIGHT times! (p.s. I can help you with that send me an email at ) Tonight's supper was this SUPER fast & simple Shrimp Curry in a Hurry over brown rice, with steamed veggies & strawberries. #getinmybelly

Servings 1 serving


  • ¼ cup canned coconut milk

  • 1 tsp . fresh lime juice

  • ½ tsp . raw honey

  • ½ tsp . curry paste (or powder)

  • 1 tsp ground ginger

  • ¼ tsp . finely chopped garlic

  • 6 oz . raw medium shrimp , peeled, deveined

  • ¼ tsp . ground black pepper

  • 1 tsp . extra-virgin organic coconut oil

  • ½ medium red bell pepper, chopped

  • 6 fresh cilantro sprigs (for garnish; optional)


  1. Combine coconut milk, lime juice, honey, curry, ginger, and garlic in a small bowl; mix well. Set aside.

  2. Season shrimp with pepper.

  3. Heat oil in large nonstick skillet over medium-high heat.

  4. Add shrimp and bell pepper; cook, stirring frequently, for 30 seconds.

  5. Add coconut milk mixture. Bring to a boil. Reduce heat to low; gently boil for 5 minutes, or until sauce is slightly thickened and shrimp is opaque and firm.

  6. Garnish with cilantro if desired. Portion Fix: 2 green, 1 red, 1 purple, 1 blue, 1 tsp 80 Day Obsession: Meal 2 Plan D

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