Baked Shrimp Curry - Helping Bodies Heal

Baked Shrimp Curry

This is one of my favorite dishes — its simple to prepare, completely versatile and totally yummy! It even won me 2nd place in a recipe contest I entered last year!

Throw in whatever veggies you have on hand — asparagus, more or less bell peppers, broccoli, shredded carrots or cabbage, whatever.  As for the protein you can do any type of seafood or cubed chicken or pork.

For a vegetarian flare, ditch the animal protein and add in a cup of cooked chickpeas instead.

These are the kinds of meals you’ll be able to enjoy in my detox.  Check out the details of the Abundantly Delicious Detox — starts October 5th!

Baked Shrimp Curry
Prep time
Cook time
Total time
Serves: 4 servings
  • 1 tablespoon coconut or extra virgin olive oil + more for baking dish
  • 1-2 cups cooked quinoa or brown rice (optional)
  • 2 medium-to-large bell peppers, different colors, sliced into strips
  • ½ to 1 bunch of fresh asparagus
  • 1 medium shallot, finely chopped
  • 2-3 cloves fresh garlic, minced
  • 2 tablespoons yellow (mild) or red (spicier) Thai curry paste
  • 1 14-oz can of full fat coconut milk
  • 1.5 pounds of cleaned & deveined large shrimp
  • Juice from 1 lime
  • salt & pepper to taste
  • cilantro for garnish
  1. Preheat oven to 400 degrees. Coat 9x13 baking dish with a little coconut oil
  2. Heat coconut oil in large skillet over medium-high heat. Add shallot and garlic and sauté until fragrant, 1-2 minutes. Add in bell pepper and asparagus until slightly soft, 3-5 minutes. Add curry paste and cook, stirring for 1 minute. Add in coconut milk and lime juice and bring to a boil. Reduce heat and let simmer for 2 minutes to blend flavors.
  3. Sprinkle shrimp with salt and pepper and add to prepared baking dish. Pour curry sauce over the fish and put into oven.
  4. Bake until shrimp is pink and opaque about 10-15 minutes.
  5. Place servicing of quinoa or brown rice (if using) on plate and spoon over top shrimp and curry sauce. Garnish with cilantro and enjoy!



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