This Shrimp Coconut Curry & Rice is both comforting and flavorful! It's a meal you'll look forward to, especially on chilly days! Best of all, the curry is macro-balanced, gluten-free, and easily made dairy-free using plant based cream.
NOTES: You can find curry powder and garam masala in the spice aisle of most grocery stores. We used Swerve brown for a hint of sweetness to balance the spice, but you can omit or use regular brown sugar (it's a small amount).
Shrimp Coconut Curry & Rice
Makes 6 servings
2 lbs. peeled deveined tail-off shrimp
2 tsp. curry powder
1 tsp. garam masala
1 tbsp. avocado oil
1 1/2 cup onion, chopped
3 tbsp. garlic, minced
1 tbsp. ginger, minced
28 oz. crushed tomatoes
2 cans light coconut milk
2 tbsp. curry powder
1 tbsp. garam masala
1 tsp. sugar-free brown sugar alternative (like Swerve)
1 tsp. salt
18 oz. cooked basmati rice (about 1 cup dry)
Toss thawed shrimp with curry and garam masala then set aside.
Heat 1 tbsp. avocado oil over medium-high heat in a large work or skillet, then add shrimp. Cook shrimp for only 1-2 minutes per side and quickly remove from the pan and set aside on a plate. You may need to work in batches to avoid crowding the shrimp.
Add the remaining half tablespoon of oil to the wok, then add onions, garlic and ginger.
Saute over medium heat for a couple minutes until fragrant, then add crushed tomatoes, coconut milk, and spices. Simmer for 5-10 minutes or so, adjusting to taste.
Divide cooked rice between six meal prep containers, about 3 oz. cooked each. Divide shrimp curry between containers over rice, trying to get an equal number of shrimp in each.
Seal meal prep containers and store in the fridge for up to one week, or in the freezer up to one month.
Calories (1/6th of recipe, including rice): 449kcal, Fat: 15g, Sat fat: 8.4g, Carbs: 46g, Fiber: 7g, Sugar: 7g, Protein: 31g, Sodium: 861mg