Gluten-Free Shrimp Curry

Ingredients

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• 1.5 lbs large shrimp, peeled and deveined
• 2 tbsp coconut oil or olive oil Shop
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp red curry paste (ensure gluten-free) Shop
• 1 tsp ground turmeric Shop
• 0.5 tsp ground cumin Shop
• 1 can (13.5 oz) full-fat coconut milk Shop
• 0.5 cup GF vegetable or chicken broth Shop
• 1 tbsp GF tamari or coconut aminos Shop
• 1 tbsp lime juice
• 1 tsp sugar or maple syrup (optional) Shop
• 0.5 tsp salt, or to taste
• 0.25 tsp black pepper
• Fresh cilantro, chopped, for garnish
• Cooked rice or gluten-free noodles, for serving Shop

Instructions

1. 1 Pat the large shrimp dry with paper towels and season them lightly with salt and black pepper. Set aside. In a large skillet or Dutch oven, heat the coconut oil over medium-high heat until shimmering. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
2. 2 Add the minced garlic and grated ginger to the skillet and cook for about 1 minute more, until fragrant, being careful not to burn them. Stir in the gluten-free red curry paste, ground turmeric, and ground cumin, cooking for another 1-2 minutes until the spices are aromatic and the curry paste darkens slightly.
3. 3 Pour in the full-fat coconut milk and the gluten-free vegetable or chicken broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer, then reduce the heat to medium-low and let it cook for about 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally.
4. 4 Stir in the gluten-free tamari or coconut aminos, lime juice, and optional sugar or maple syrup. Taste the sauce and adjust seasoning with salt and pepper as needed. The sauce should be rich and flavorful.
5. 5 Add the seasoned shrimp to the simmering curry sauce, ensuring they are submerged. Cook for 3-5 minutes, or until the shrimp are pink, opaque, and cooked through. Be careful not to overcook the shrimp, as they can become tough. The curry is now ready to be served.
6. 6 Serve the gluten-free shrimp curry hot over fluffy cooked rice or gluten-free noodles. Garnish generously with fresh chopped cilantro for a burst of freshness and color. This dish is best enjoyed immediately.

Nutrition (per serving)

Tips & Notes

• Fry the red curry paste in the oil for a minute or two before the coconut milk goes in, until it smells fragrant. Choose a curry paste labeled gluten-free.
• Add the shrimp last and take the pan off the heat as soon as they turn pink and opaque. They keep cooking in the hot coconut sauce.
• Curry pastes vary a lot in salt and heat by brand. Balance the finished sauce with a squeeze more lime and a pinch of sugar rather than more tamari.

Common questions