Coconut Curry Shrimp Rice Bowl
Prep time
Cook time
Total time
If you start the curry while the rice is cooking, this complete meal can come together in less than 30 minutes.
Recipe type: Entree
Cuisine: Indian
Serves: 8 servings
Coconut Rice
  • 2 cups jasmine rice
  • 1½ cups water
  • 1 (14-ounce) can coconut milk
  • 1 teaspoon sea salt
Shrimp Curry
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 2 bell peppers (any color), seeded and chopped
  • 1 tablespoon garlic, minced
  • 1 (8-ounce) can tomato sauce
  • ½ cup chicken broth
  • ½ cup minced fresh cilantro
  • 1 teaspoon curry powder
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 2 pounds uncooked large shrimp, peeled and deveined
Coconut Rice
  1. Add the rice, water, coconut milk, and sea salt to a pot. Place it over high heat and bring to a boil. Stir, cover, and reduce the heat to low. Cook for 15 minutes. Remove from the heat, but leave the lid on.
Shrimp Curry
  1. Heat the oil in a large skillet over medium-high heat. Add the onion and bell peppers and saute until tender, about 5 minutes. Add the garlic and saute for 1 minute.
  2. Stir in the tomato sauce, broth, cilantro, curry, salt, and pepper. Bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 10 minutes, stirring occasionally.
  3. Stir in the shrimp and cook for 5 to 7 minutes, or until the shrimp turns pink. Remove from the heat and serve over coconut rice.
Credit: This recipe is reprinted with permission from Always Eat After 7pm by Joel Marion.
Nutrition Information
Calories: 320 Fat: 5g Carbohydrates: 44g Sugar: 4g Sodium: 579mg Fiber: 4g Protein: 26g
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