Shrimp has always been one of my favorite foods, but oddly I’m often worried I will have a reaction to it when I eat it. I think it’s because there are a few people in my family that are allergic to certain shellfish, but it’s kind of this bizarre and irrational fear of mine that I just laugh at myself about.

I wanted to share this recipe during the January Whole30, but I never got around to making it in January. If you are currently on a Whole30, or like us, eat close to the Whole30 guidelines most of the time, then this is a meal you may want to add to your dinner lineup! Either way, it’s totally Paleo, totally healthy, and totally delicious.

Curry can be time consuming to make, but by using our spice blend, it really eliminates a lot of the time spent in the kitchen when you want to enjoy a flavorful curry dish. To make a curry sauce on the fly, all you really need is coconut milk, and our curry powder. Adding in onion, garlic, some fresh ginger, and some ghee will of course enhance the flavors of the dish, but curry can be a quick meal to get on the table if you need it to be.

For this recipe I added bell pepper to the dish, because I wanted a little pop of red in with the sauce. The bell pepper also adds some sweetness along with the yellow onion in this recipe. I also added one piece of fresh lemongrass that I bruised, for additional flavor, but removed it right before I added the shrimp.

For this version, I seared the shrimp prior to putting them in the sauce, and I also left the tails on. This really was just because I felt like the dish would photograph better if I prepared it this way, but you can absolutely peel your shrimp completely, and just add them directly into the curry sauce to cook.

We used cauliflower rice for this meal, but if you tolerate rice, I definitely recommend having this meal with real rice!

We really enjoyed this curry with shrimp. It was so flavorful, so easy and fun to make, and so delicious!

-Hayley

Shrimp Curry

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This simple and delicious curry uses the flavors of our Organic Curry Powder to add warmth and depth to this dish. The addition of shrimp adds even more flavor, and a quicker cooking time. Enjoy this meal over cauliflower rice for a Paleo version, or white rice if you desire.

Serves: 2

Serves: 2

Ingredients

• 3 Tbsp 3 Tbsp 3 Tbsp Tin Star Brown Butter Ghee
• 1 cup 1 cup 1 cup Red Bell Pepper, diced
• 1/2 whole 1/2 whole 1/2 whole Vidalia Onion, diced
• 2 cloves 2 cloves 2 cloves Garlic, finely chopped
• 1 Tbsp 1 Tbsp 1 Tbsp Ginger Root, finely chopped
• 1 Tbsp 1 Tbsp 1 Tbsp Curry Powder
• 13.5 oz 13.5 oz 13.5 oz Coconut Milk, one can
• 1 sprig 1 sprig 1 sprig Lemongrass, bruised
• 1/4 cup 1/4 cup 1/4 cup Chicken Bone Broth
• 1 lb 1 lb 1 lb Raw Shrimp
• 1 tsp 1 tsp 1 tsp Salt and Pepper
• 4 cups 4 cups 4 cups Cauliflower Rice (click for recipe)
• 2 Tbsp 2 Tbsp 2 Tbsp Cilantro, chopped

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. In a large saute pan, heat 1 tablespoon of ghee over medium heat.
2. Add the red bell pepper, onion, garlic, and ginger, and saute until the onion starts to become translucent, about 3 minutes.
3. Add the Primal Palate Organic Curry Powder, and stir to evenly coat.
4. Add the bruised lemongrass, and the can of coconut milk.
5. Stir the sauce until the coconut cream from the coconut milk has completely dissolved into the sauce.
6. Allow the curry sauce to come to a bubble, and turn down to medium-low heat.
7. Add the bone broth, and season with salt and pepper. Turn the heat down to low, and cover with a lid.
8. Be sure that your shrimp are peeled and deveined before cooking.
9. Heat another tablespoon of ghee in a large skillet.
10. Sear the shrimp in batches so to not overcrowd the skillet, and season with salt and pepper.
11. Remove the lid to the curry, and turn the heat back up to medium-low.
12. Remove the lemongrass stalk from the curry.
13. Once the shrimp has seared on either side, transfer to the sauce. The shrimp does not need to be fully cooked before transferring to the sauce, because it will continue to cook in the sauce.
14. Repeat with remaining shrimp, and then stir the curry to be sure all of the shrimp is evenly coated.
15. Turn the curry back down to low while you cook the cauliflower rice.
16. In a clean skillet, heat your remaining tablespoon of ghee, and saute the cauliflower rice, seasoning with salt and pepper as desired.
17. Once the cauliflower has softened, about 5 minutes, transfer to your serving bowls.
18. Sprinkle the curry with chopped cilantro, top over the cauliflower rice, and enjoy,

Notes

You don't have to sear the shrimp before adding it to the curry. You can simply add your raw shrimp, and allow it to cook completely in the sauce. This will eliminate time and an additional step.