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Thai Shrimp Curry

Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

Thai Shrimp Curry

 1 lb shrimp, peeled and deveined
 1 tbsp lime/lemon juice
 pink Himalayan salt
 black pepper
 2 tbsp butter
 2 cloves garlic, minced
 1 baby bok choy, seperated
 1 tsp curry powder
 1 tsp ground ginger
 ½ tsp ground cumin
 ½ tsp pink Himalayan salt
 ½ tsp black pepper
 1 can coconut milk (13.5 oz)
 ¼ cup cilantro, roughly chopped

In a bowl, toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10 minutes.


In a medium skillet, melt the butter in a medium size skillet set over medium heat. Add the bok choy and cook for 3-4 minutes until softened. Stir in the garlic, curry powder, ginger, cumin, salt, and pepper; cook for 30-60 seconds until fragrant.


Stir in the coconut milk and bring to a simmer, cooking for 4-5 minutes, stirring occasionally.


Add the shrimp with the marinade and cook for 2-3 minutes, until the shrimp is pink and cooked through.


Top with cilantro. If desired, serve immediately over cauliflower rice. Enjoy!

Nutrition Facts

Servings 4