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Shrimp & Coconut Curry

This bold yet delicate shrimp coconut curry dish can be on your plate – or impressing a date – in about 20 minutes (10 if you buy shrimp that is already peeled and deveined).

Prep Time 20 mins

Cook Time 6 mins

Total Time 26 mins

Servings 1 serving

Calories 346 kcal

Author Beachbody


  • ¼ cup canned coconut milk

  • 1 tsp. fresh lime juice

  • ½ tsp. raw honey (or agave syrup) (optional)

  • ½ tsp. curry powder

  • 1 thin slice fresh ginger, peeled, finely chopped

  • 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 powder, 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.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

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