WCT Coconut Shrimp Curry Recipe
Benefits of Shrimp
Shrimps are a powerhouse in terms of nutrition.
Not only are they high in protein, and very low in calories, they are also full of many micronutrients including two very important antioxidants- selenium and astaxanthin.
Selenium reduces free radical damage, fights oxidative stress, has anti-cancer abilities, boosts immunity, improves blood flow, lowers heart disease risk, regulates thyroid function, boosts fertility, and has been shown to reduce asthma symptoms!
Astaxanthin has anti-inflammatory properties which aid in joint repair, block ultraviolet rays promoting skin health, and even provide humans with increased strength and improved recovery after exercise.
Here's one of our favorite shrimp recipes!
1 pkg of shrimp (raw 31-40 tail on)
1 can of unsweetened coconut milk
4 cloves of Garlic
2 tbsp curry powder
2 tbsp paprika
2 tbsp Red pepper (for increased spice)
This recipe makes approximately 6 servings
Total Cook Time:
Step 1: Thaw the shrimp, and peel off all of the tails
Step 2: Set aside the shrimp
Step 3: Using a cutting board, thinly slice and dice the onion and garlic into small pieces
Step 4: Add the onion, garlic, curry powder and red pepper into a large wok and sauté for five minutes
Step 5: Next, add the unsweetened coconut milk to the wok and mix
Step 6: Now add the shrimp and vegetables to the wok (you can also add a small amount of sea salt if desired)
Step 7: Let the curry cook on low, until all shrimp have turned pink (approximately ~10 minutes)