Sautéed Coconut Curry Shrimp
This Coconut Curry Shrimp recipe features succulent shrimp simmered in a fragrant sauce of ginger, lemongrass, and curry, lightened with coconut milk. Perfect for a quick yet luxurious diabetes-friendly dinner that provides a delightful balance of flavours that's sure to impress at any table.
- Suitable for diets:
- Dairy-Free
- Gluten Free
- Pescatarian
Why Diabetes Friendly?
- Low in refined carbohydrates: Served with brown or mixed grain rice, which has a lower glycemic index compared to white rice, making it more suitable for blood sugar management.
- High in protein: Shrimps are a great source of lean protein, important for stabilizing blood sugar levels.
- Healthy fats: The coconut milk provides a source of medium-chain triglycerides (MCTs), which have been shown to have a neutral or beneficial effect on blood sugar control.
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Ingredients
- shrimp (large, peeled and deveined) 2 pounds
- olive oil 3 tbsp
- onion (diced small) 1
- garlic (smash and chopped) 3 cloves
- ginger (peeled and minced) 1 inch
- lemongrass 1 stalk
- curry powder 2 tbsp
- coconut milk (canned, lite) 1
- water ¼ cup
- lime (juiced) 1
- red chili flakes (optional) ½ tsp
- tabasco (optional) 3 shakes
- basil (leaves only) 1 bunch
- spinach 2 handfuls
To Serve
- jalapeno (finely chopped) 1
- cilantro (roughly chopped) 1/4 cup
- green onion (sliced in rounds) 2 stalks
- lime (cut into wedges) 1
- rice (brown, cooked ) 2 cups
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Cooking Tips
- Lemongrass preparation: To maximize the flavor of lemongrass, bruise the stalk by lightly crushing it with the back of a knife before chopping; this helps release its aromatic oils.
- Cooking shrimp: Avoid overcooking the shrimp to prevent them from becoming rubbery; they're done as soon as they turn opaque.
- Balancing flavors: Taste the curry as you cook, adjusting the seasoning with lime juice for acidity, chili for heat, and a bit of salt if needed, to ensure a balanced flavor profile.
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Instructions
- Heat a heavy duty fry pan or cast iron pan over medium high heat. Add half the oil. Add the shrimps and cook for 2-3 minutes on each side or until they are opaque. Remove from the pan to a plate, set aside.3 tbsp olive oil, 2 pounds shrimp
- Add the remainder of the oil. Add the onion and sauté until translucent and golden, about 5-7 minutes. Add the garlic, ginger and lemongrass, sauté for another minute or two. Add the curry powder, mix into the onion mixture, cook for another minute.1 onion, 3 cloves garlic, 1 inch ginger, 1 stalk lemongrass, 2 tbsp curry powder
- Add the coconut milk. Add the water to the empty can of coconut milk, swish it around the can and dump that water into the pan with the coconut milk, let it boil, add the lime juice, salt, chilis, tabasco. Let the sauce boil and reduce for about 6-7 minutes. Taste the sauce, add more, chilis or lime to taste. Add the basil and spinach. Let the sauce thicken so that it coats the back of a spoon, about 3-4 minutes.1 coconut milk, ¼ cup water, 1 lime, ½ tsp red chili flakes, 3 shakes tabasco, 1 bunch basil, 2 handfuls spinach
- Add the shrimps back to the pan, let cook for 2-3 minutes. Transfer to a serving dish and garnish with chopped jalapeno, cilantro, green onion.1 jalapeno, 1/4 cup cilantro, 2 stalks green onion
- Serve with the cooked rice and lime wedges.2 cups rice, 1 lime
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FAQ
- Can I use regular coconut milk instead of light coconut milk?
Yes, regular coconut milk will work and make the curry richer and creamier, but it will also increase the calorie and fat content. - What if I can't find fresh lemongrass?
You can substitute fresh lemongrass with lemongrass paste, found in most supermarkets, or dried lemongrass, though fresh is preferred for the best flavour. - How do I store leftovers?
Leftover coconut curry shrimp can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the shrimp. - Can I add more vegetables to this dish?
Absolutely! Bell peppers, snap peas, or carrots can be added to the curry for extra nutrition and colour. Add them after sautéing the onion and garlic to ensure they're cooked through.
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Nutrition
Per serving
Calories: 340.6kcal
Carbohydrates: 23g
Fiber: 2.8g
Sugar: 1.3g
Fat: 12.9g
Saturated Fat: 5.5g
Trans Fat: 0.01g
Protein: 32.8g
Nutrition Facts
Sautéed Coconut Curry Shrimp
Amount per Serving
Calories
340.6
% Daily Value*
Fat
12.9
g
20
%
Saturated Fat
5.5
g
34
%
Trans Fat
0.01
g
Cholesterol
243.4
mg
81
%
Sodium
242.4
mg
11
%
Potassium
574
mg
16
%
Carbohydrates
23
g
8
%
Fiber
2.8
g
12
%
Sugar
1.3
g
1
%
Protein
32.8
g
66
%
Vitamin C
9.8
mg
12
%
Calcium
131.2
mg
13
%
Iron
2.1
mg
12
%
Magnesium
94.1
mg
24
%
Zinc
2.6
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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