Coconut Curry Shrimp Bowl


SO GOOD. So good that my 2 year old asked for seconds – WHAT!? đŸ˜‰

I hope you enjoy this as much as we did. **Feel free to sub-in any veggies you like. I had cooked cauliflower and sweet potato to get rid of, but I bet that leftover zucchini, peas, green beans, cabbage, or carrots would be fabulous in this as well.


  • 1 tbsp coconut oil
  • 1/2 cup diced white onion
  • 1 tbsp minced ginger
  • 3 cloves garlic minced
  • 2 cups of cherry tomatoes, halved
  • 2 tsp dried basil
  • 1 tbsp yellow curry powder
  • 1/4 tsp red pepper flakes *optional*
  • 1-2 cups cooked chopped cauliflower **
  • 1 cup cooked chopped sweet potato**
  • 1 can lite coconut milk
  • 18 – 20 large deveined shrimp


  1. In a medium pot on low heat, melt coconut oil and add onion. Stir occasionally until onion softens and becomes fragrant.
  2. Add ginger, garlic, and tomatoes, continue stirring until tomatoes have softened.
  3. Combine basil, curry, and red pepper flakes into the mixture and then add vegetables. Allow to cook until vegetables have heated through and are slightly toasted.
  4. Stirring continuously, pour coconut milk into pot and let simmer for 2-3 minutes and then add shrimp. Once shrimp are cooked through, remove pot from heat and allow to cool. Serve with rice (or veggies noodles) of your choice.

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