Red Curry Shrimp with Coconut and Basil

Approximate cooking time: 25 minutes plus 1 hour for marinade

A simple, savory dish with lots of flavor.

Nutritional Information
(per serving)

481 Calories
10g Carbs
26g Fat
48g Protein
10g Net Carbs

Serving Size

2 servings


  • 1 lb raw shrimp, peeled and de-veined
  • 2 Tbs red curry paste (Thai Kitchen recommended)
  • 1 garlic clove, minced
  • 1 tsp fresh ginger root, grated
  • ½ tsp high quality fish sauce (optional)
  • juice of 1 lime
  • 1 Tbs coconut oil
  • 1 (5-7 oz) small can full fat organic coconut milk
  • 8-10 fresh basil leaves, thinly sliced


  1. In a shallow bowl, combine shrimp, red curry paste, garlic, ginger, fish sauce (optional) and lime juice. Refrigerate and let marinate for at least 1 hour, up to overnight.
  2. Shortly before mealtime, heat a large skillet over medium-high heat. Add coconut oil when hot.
  3. Add shrimp, and sauté a few minutes until bright pink.
  4. Add coconut milk and heat through.
  5. Top with fresh basil to serve.


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