Coconut Lime Curry Shrimp

Author: Adrienne from Appetites Anonymous
Prep Time 10 mins
Cook Time 20 mins
Total Time 1 hr
Servings 4


  • 1 lb peeled and deveined large shrimp, thawed
  • 12 oz Al Dente pasta, cooked according to package instructions
  • 2 tbsp coconut oil
  • 3 cloves garlic, minced
  • 2 tbsp curry powder
  • 1 lime zest and juice
  • 1 tbsp honey
  • 2 cups unsweetened coconut milk
  • healthy pinch of fine sea salt and black pepper
  • cilantro, garnish
  • lime wedges, garnish


  • Heat coconut oil in a large/deep skillet over medium heat. Once hot, add minced garlic and cook for about 2 minutes, stirring occasionally. Whisk in the curry powder, lime zest, and lime juice then cook an additional 2 minutes. Add in honey and cook until melted. Next, whisk in the coconut milk, reduce heat to low, then cook about 10 minutes or until sauce is slightly reduced.
  • Increase heat to medium, add shrimp to skillet so that none are overlapping then cook about 6 minutes, stirring occasionally, until shrimp are pink and fully cooked.
  • Season with a healthy pinch of fine sea salt and black pepper then remove skillet from heat. Divide cooked pasta between four low bowls then top with sauce/shrimp mixture, cilantro, and a squeeze of 1/2 of a lime. Salt to taste. Enjoy!
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Coconut Lime Curry Shrimp
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