Coconut Curry Shrimp

Delicious Coconut Curry Shrimp: A Gluten-Free Seafood Delight

Have you ever wondered if it’s possible to create a restaurant-quality curry dish at home that’s both gluten-free and bursting with flavor? Look no further! Our gluten-free shrimp curry recipe is here to tantalize your taste buds and prove that dietary restrictions don’t mean sacrificing taste.

This coconut curry shrimp recipe is a perfect blend of aromatic spices, succulent shrimp, and creamy coconut milk. It’s not only gluten-free but also easily adaptable for various dietary needs. Whether you’re cooking for a family dinner or impressing guests, this GF seafood dinner is sure to become a favorite in your culinary repertoire.

Ingredients List

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons coconut oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste (ensure it’s gluten-free)
• 1 can (14 oz) full-fat coconut milk
• 1 cup vegetable broth (gluten-free certified)
• 1 red bell pepper, sliced
• 1 cup snap peas
• 2 tablespoons fish sauce (gluten-free)
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

For a vegetarian version, substitute shrimp with firm tofu or mixed vegetables. If you’re avoiding fish sauce, use tamari or coconut aminos for a similar umami flavor.

Timing

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes

This gluten-free shrimp curry comes together in just 40 minutes, which is 30% faster than many traditional curry recipes, making it perfect for busy weeknight dinners.

Step-by-Step Instructions

Step 1: Prepare the Aromatics

Heat coconut oil in a large skillet over medium heat. Add chopped onions and sauté for 3-4 minutes until translucent. Stir in minced garlic and grated ginger, cooking for another minute until fragrant. This aromatic base will infuse your curry with deep, complex flavors.

Step 2: Create the Curry Base

Add the red curry paste to the skillet and cook for 1-2 minutes, stirring constantly to prevent burning. Slowly pour in the coconut milk and vegetable broth, whisking to combine. Bring the mixture to a gentle simmer, allowing the flavors to meld and the sauce to thicken slightly.

Step 3: Add Vegetables

Toss in the sliced red bell pepper and snap peas. Cook for 3-4 minutes until the vegetables are crisp-tender. This step ensures your curry has a delightful mix of textures and added nutritional value.

Step 4: Cook the Shrimp

Add the peeled and deveined shrimp to the simmering curry sauce. Cook for 3-5 minutes, or until the shrimp turn pink and opaque. Be careful not to overcook, as shrimp can quickly become rubbery.

Step 5: Final Touches

Stir in the fish sauce and lime juice. These ingredients add depth and brightness to your curry. Taste and adjust seasoning with salt and pepper as needed. Remove from heat and garnish with fresh cilantro.

Nutritional Information

Per serving (based on 4 servings):

• Calories: 320
• Protein: 23g
• Carbohydrates: 12g
• Fat: 22g (15g saturated)
• Fiber: 3g
• Sodium: 890mg

This gluten-free shrimp curry is not only delicious but also nutritious. It’s high in protein and healthy fats from coconut milk, which can support heart health and boost immunity. The dish is naturally low in carbohydrates, making it suitable for those following a low-carb or keto diet.

Healthier Alternatives for the Recipe

To make this recipe even healthier, consider these modifications:

• Use light coconut milk to reduce calories and saturated fat
• Add more vegetables like spinach or zucchini for extra fiber and nutrients
• Substitute brown rice or cauliflower rice for white rice to increase fiber content
• Use a low-sodium vegetable broth to reduce overall sodium content

Serving Suggestions

Serve this aromatic gluten-free shrimp curry over a bed of steamed jasmine rice or cauliflower rice for a low-carb option. For added texture, sprinkle with toasted coconut flakes or crushed peanuts. A side of cucumber raita can provide a cool contrast to the warm curry. For a complete meal, pair with a refreshing mango salad or a simple green salad dressed with lime vinaigrette.

Common Mistakes to Avoid

1. Overcooking the shrimp: This can result in a rubbery texture. Cook just until they turn pink.
2. Using cold coconut milk: Always shake the can well and use room temperature coconut milk to prevent curdling.
3. Not tasting as you go: Curry flavors can vary, so adjust seasoning throughout the cooking process.
4. Rushing the simmering process: Allow enough time for flavors to meld and sauce to thicken.
5. Forgetting to check for gluten in curry paste: Some brands may contain gluten, so always verify the label.

Storing Tips for the Recipe

This curry tastes even better the next day as flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or coconut milk to thin the sauce if needed. For meal prep, you can prepare the curry base ahead of time and add the shrimp just before serving. The curry also freezes well without the shrimp for up to 3 months – perfect for quick future meals.

Conclusion

This coconut curry shrimp recipe proves that gluten-free cooking can be both easy and incredibly delicious. With its perfect balance of flavors, adaptability, and quick cooking time, it’s sure to become a staple in your meal rotation. Whether you’re following a gluten-free diet or simply looking for a flavorful and satisfying meal, this curry delivers on all fronts.

We’d love to hear about your experience with this recipe! Did you try any variations? Share your thoughts and photos in the comments below. And don’t forget to explore our other gluten-free dinner recipes for more inspiration in the kitchen. Happy cooking!