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–+ servings

Curried Coconut Shrimp (SCD)

Course: Dinner, Lunch, Main Course
Cuisine: American, Asian
Keyword: coconut, curry, shrimp
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 6 servings
Calories: 498kcal
Author: Ms Ed
Cost: $7.75
A really great curried shrimp. This recipe is based in part on Ms Ed's Recipes for the Specific Carbohydrate Diet.

Print Recipe
US Customary - Metric

Equipment

  • Medium Saucepan

Ingredients

  • 2 tbsp coconut oil
  • 1 tbsp garlic minced
  • 1 tbsp ginger fresh minced
  • 2 tbsp curry powder I use Chef Verde's Curry
  • 13.5 fl oz coconut cream
  • 12 oz Mango 3 oz dried and rehydrated weight
  • 1 tbsp Nước Mắm fish sauce
  • 1 tbsp cilantro
  • 1 tbsp lime juice fresh squeezed if possible
  • 14 oz pepper stir-fry veggies or your choice, strawed
  • 6 large shrimp cooked, peeled and deveined. or fresh shrimp if you like.
  • 1 tsp Salt to Taste

Instructions

  • Run shrimp under cold water to thaw if necessary.
  • Puree mango in a blender
  • In a large wok or frying pan. Heat oil.
  • Saute ginger, garlic and curry powder for a minute or two.
  • Stir in coconut cream, Nước Mắm, mango, cilantro and lime juice.
  • Add veggies and cook to simmer until veggies are close to your liking.
  • Stir in shrimp and cook for 5 minutes or until shrimp is pink.

Nutrition

Calories: 498kcal | Carbohydrates: 57g | Protein: 9g | Fat: 28g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 705mg | Potassium: 414mg | Fiber: 8g | Sugar: 30g | Vitamin A: 9353IU | Vitamin C: 19mg | Calcium: 76mg | Iron: 6mg