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Curry Shrimp


  • 1/3 cup and 1 tablespoon extra virgin coconut oil

  • 1-1/2 large onion, chopped

  • 16 fresh curry leaves (optional)

  • 1 tablespoon and 1-3/4 teaspoons ginger garlic paste

  • 1-1/2 teaspoons ground coriander

  • 1 teaspoon salt

  • 3/4 teaspoon ground turmeric

  • 1-1/2 tomato, finely chopped

  • 1-1/2 teaspoons ground red chile pepper

  • 3-1/4 pounds medium shrimp – peeled and deveined

  • 1/3 cup and 1 tablespoon water

  • 1-1/2 teaspoons garam masala

  • chopped fresh cilantro to taste

Total Time: 30 min Prep: 20 min Cook: 10 min
Yield: 8 Level: easy


  1. Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
  2. Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh cilantro and serve with flat bread or rice.


This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.