Seafood

Coconut Curry Shrimp Bowl

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This creamy savory curry sauce is filled with unique flavors like Asian eggplant, pineapple and pistachio nuts. Then to make this dish look as mind-blowing as it tastes, it’s all served in a fresh coconut shell.

For a low carb option, replace the rice with Shirataki ‘rice’. Similar to the noodles made from soy and yam, these are shaped like rice grains and are a great texture substitution when you can’t eat rice.

CoconutCurryShrimp1

Asian eggplants are very mild in taste and are much smaller than a regular eggplant – shaped like a zucchini. If you can’t find them, substitute with zucchini.CoconutCurryShrimp2

Sautéing the veggies with the curry powder is what brings out the oils within the spice blend and really amplifies its unique flavor.CoconutCurryShrimp3

Once you add the eggplant, it only takes a few minutes to cook it. So watch them closely, and once they are tender add any thickening agents if needed, and serve.CoconutCurryShrimp4

Coconut Curry Shrimp Bowl

Marla Hingley
For low carb, omit sugar and pineapple. Replace rice with Shirataki/Konjac rice.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • 2 Tbsp oil
  • 1 onion minced
  • 1 cup mixed bell peppers red, green, orange, diced
  • 1 tsp fresh ginger minced
  • 1-2 cloves garlic minced
  • 1 tsp curry or more to taste
  • 1 cup canned coconut milk
  • 1 Tbsp fish sauce
  • 1 ½ tsp sugar to taste (optional)
  • 1/2 tsp lime zest
  • 1 Tbsp lime juice
  • 1/4 tsp salt
  • 1/8 tsp red pepper flakes
  • 3 small Asian eggplants diced
  • ½ lb large shrimp peeled
  • ½ cup pineapple diced
  • ¼ cup fresh basil finely chopped
  • ¼ cup fresh cilantro finely chopped
  • ¼ cup pistachios coarsely chopped

Instructions
 

  • In a large skillet heat the oil over medium-high heat then add the onion, peppers, ginger, garlic and curry. Sauté until peppers are tender.
  • Add in the coconut milk and reduce heat to medium, stirring occasionally for 5 minutes. Add the remaining ingredients (except the pineapple, herbs and nuts), cooking until eggplant and shrimp are done and mixture has thickened, about 3-4 minutes. If you used a light coconut milk, you may need to stir in a mixture of 1 Tbsp cornstarch + 1 Tbsp cold water, to help it thicken.
  • To serve, divide into 4, and top with pineapple, herbs and pistachios (serve over a bed of rice if desired).

Notes

To serve recipe in a real coconut, choose unmarked fresh coconuts and shake them to ensure there is liquid inside (the more liquid the fresher they are). In a safe area, use an axe to split the coconut in two - aiming for the center, so you end up with 2 equal sizes pieces. Drain of liquid, gently rinse out (keep coconut meat intact), then fill with coconut shrimp. Place coconut in a smaller bowl on a plate, to stabilize it.
Tried this recipe?Let us know how it was!


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