Coconut Curry Shrimp Bowl
Author: Marla Hingley
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
For low carb, omit sugar and pineapple. Replace rice with Shirataki/Konjac rice.
  • 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)
  • ½ tsp lime zest
  • 1 Tbsp lime juice
  • ¼ tsp salt
  • ⅛ 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
  1. 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.
  2. 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.
  3. To serve, divide into 4, and top with pineapple, herbs and pistachios (serve over a bed of rice if desired).
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.
Recipe by Gluten Free Club at