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Curried Coconut Shrimp (SCD)

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: 548kcal
Author: Ms Ed
A really great curried shrimp. This recipe is based in part on Ms Ed's Recipes for the Specific Carbohydrate Diet.

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  • 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
  • 12 oz shrimp cooked, peeled and deveined. or fresh shrimp if you like.
  • 1 tsp Salt to Taste


  • 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.


Calories: 548kcal | Carbohydrates: 57g | Protein: 20g | Fat: 29g | Saturated Fat: 25g | Cholesterol: 143mg | Sodium: 1099mg | Potassium: 443mg | Fiber: 8g | Sugar: 30g | Vitamin A: 9348IU | Vitamin C: 21mg | Calcium: 148mg | Iron: 7mg