Coconut Curry Shrimp

One of the Body Beast recipes that is Paleo too!

(makes one serving, adjust accordingly if cooking for more!)


  • 1/3 cup coconut milk
  • 1 teaspoon fresh lime juice
  • 1/2 teaspoon agave
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon ginger powder
  • 1/2 teaspoon finely chopped garlic
  • 6 ounces medium shrimp, peeled and deveined
  • 1/4 teaspoon hymilian salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon coconut oil
  • 1/2 red bell pepper, chopped


  1. Combine coconut milk, lime juice, honey, curry, ginger and garlic in bowl and set aside
  2. season shrimp with salt and pepper
  3. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp and bell pepper to cook, about 30 seconds, stirring frequently.
  4. Add coconut milk mixture and bring to a boil, reduce heat to low boil for 5 minutes (or until sauce is thick an shrimp is firm).

Counts: 1 Vegetable, 4 Protein, 3 Fat

Nutrition: 346 calories, 23 g fat, 26 g protein.

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