Coconut Curry Shrimp with Basmati Rice (serves 4)


  • 2 cups cooked (according to package directions) Basmati rice
  • 1 lb peeled, deveined, de-tailed (if preferred) shrimp
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 Tbsp curry powder
  • 1 can coconut milk
  • squirt of honey (optional)
  • squirt of Sriracha (optional but adds a great heat!)
  • juice of half a lime
  • S & P
  • 1-2 Tbsp cilantro, chopped and according to taste


  • Cook the rice if you haven’t!
  • Season shrimp with S&P and sauté in healthy cooking fat, such as Ghee or EVOO.  These cook quickly so just a minute or two on each side!  Remove and set aside on plate.
  • Season onions with S&P and sauté, adding more fat/oil as needed, cooking for several minutes until soft and translucent.
  • Add garlic and cook for a couple minutes.
  • Add curry powder, incorporating well, and cook for another couple minutes.
  • Add can of coconut milk, stirring well.
  • Add honey, Sriracha, lime juice, and salt (as needed…taste as you go!), stirring well.
  • Allow sauce to bubble and thicken for a few minutes before adding the cilantro and shrimp back into the pan.  Cook for another minute.
  • Pour over rice and enjoy!