This Indian Shrimp Curry is paleo, dairy-free and delicious!! Recipe by Ashley of

Shrimp Curry


Make Shrimp

  • 1 tbs Coconut Oil
  • ½ tsp salt
  • ¼ tsp freshly cracked black pepper
  • 1 lb wild caught shrimp

Make Curry


  1. In a saute pan, add 1 tbs coconut oil on medium heat.
  2. Add shrimp, salt and pepper – cook until done, then set aside.
  3. Drain any water in the pan, then add another 1 tbs coconut oil, onions, curry leaves and thai bird chilies to pan on medium low heat. stirring occasionally.
  4. When the onions turn golden brown, add ginger and garlic. After a minute, add the spices and tomatoes.
  5. Once the tomatoes get soft, add coconut milk. Cook for five minutes then add shrimp.
  6. Enjoy!


Please note – you cannot replace curry leaves with curry powder – they are NOT at all the same thing.

Also, you don’t have to eat the curry leaves, they just provide the dish with a ton of flavor 🙂

If you use cayenne instead of the Kashmiri chili, you’ll want to use a little less and you’ll want to add paprika for color.