This Paleo Shrimp Curry Is a Protein-Packed Dream

By Susi May
Nicole Beck/Sun Basket
Nicole Beck/Sun Basket

When it comes to adding lean protein to your meals, shrimp is a great choice. These little crustaceans are surprisingly high in disease-fighting antioxidants as well as the minerals copper, which is great for your metabolism, and selenium, which helps fight type 2 diabetes. Plus, shrimp just feels fancy.

Don't forget that sweet potatoes are also packed with filling fiber while still having a relatively low glycemic index to keep you feeling full for longer. But the real reason to eat this recipe is the taste — you can't go wrong with coconut milk, curry, and basil. The flavor is intensely satisfying, and this dish is hearty — no rice needed!

Related: A Low-Carb, Gluten-Free Alternative to Shrimp Scampi

Paleo Curry Shrimp

Yield2 servings
Calories600

From Sun Basket

INGREDIENTS

    • 1 purple sweet potato,* halved and cut into 1/4-inch-thick half-moon slices
    • 1 yellow onion, thinly sliced
    • 1-2 finely chopped garlic cloves
    • 1/2 ounce fresh ginger, peeled and finely chopped
    • 6 ounces thinly sliced savoy cabbage
    • 1 cup snap peas, trimmed and string removed
    • 1 bunch fresh basil, coarsely chopped
    • 1 lime
    • 1 cup shaved coconut
    • 2 teaspoons red curry paste**
    • 10 ounces wild Gulf shrimp
    • 1 cup coconut milk

    INSTRUCTIONS

    1. Preheat the oven to 350ºF.

    2. On a sheet pan, spread the shaved coconut in an even layer and toast in the oven until lightly browned, 4-5 minutes. Transfer to a plate to cool. Increase the oven temperature to 425°F.

    3. On the same sheet pan used to toast the coconut, drizzle the sweet potatoes with 1 tablespoon oil, season with salt and pepper, and bake until tender, 18-20 minutes. Meanwhile, prepare the curry.

    4. In a frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the onions, season with salt, and cook, stirring occasionally, until softened, 3-4 minutes.

    5. Add the garlic and ginger and cook until fragrant, 1-2 minutes. Stir in the red curry paste and cook, 30 seconds to 1 minute.

    6. Add the shrimp, cabbage, snap peas, and 1/2 cup water. Cover and cook until the shrimp is pink and just cooked through, the peas are crisp-tender, and the cabbage is just wilted, 4-5 minutes. Remove from the heat and stir in the coconut milk, basil, and lime juice. Add the roasted sweet potatoes, and season with salt.

    7. Transfer to individual bowls, top with the toasted coconut, and serve with the lime wedges on the side.

    Notes

    *If you can't find purple sweet potatoes at your local health food store, use an orange sweet potato instead. **Look for red curry paste in the Asian food aisle at your grocery store.