Eating Bird Food · by Brittany Mullins★ 4.5 (12)
Coconut Shrimp Curry
NUTRITION · PER SERVING25M COOK
CAL 34%·PRO 59%
CARBS 68G40% OF CAL
7G FIBER0G ADDED0G INTRINSIC53G OTHER7G TOTAL SUGAR
FAT 37G49% OF CAL
29G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant curry of shrimp, vegetables, and coconut milk finished with fresh basil and lime. Served over rice or quinoa, it's aromatic, quick, and filling.
mainthaicurryshellfish🍳 skilletdairy freegluten free
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- ½ tablespoon coconut or avocado oil
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 1 red bell pepper (sliced thin)
- 1 cup fresh broccoli florets
- 1 13.5 ounce can coconut milk (lite or full fat)
- 2 tablespoons red curry paste
- 1 10 ounce bag of frozen peeled and deveined shrimp (thawed)
- 1 bunch scallions (cut into ¼ inch pieces (save a few for garnish))
- ¼ teaspoon sea salt
- ¼ cup fresh basil (chopped)
- lime wedges (for garnish)
- cooked brown rice or quinoa (for serving)
- sriracha (for serving (optional))
At a glance
PER SERVING · TIME 25M
CAL 34%·PRO 59%
CARBS 68G40% OF CAL
7G FIBER0G ADDED0G INTRINSIC53G OTHER7G TOTAL SUGAR
FAT 37G49% OF CAL
29G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 549mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 555mg
- Calcium
- 133mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 549MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.