Tired of the weeknight dinner dilemma? Struggling to find meals the whole family will eat? This creamy shrimp curry is your new secret weapon. It’s luxuriously rich and packed with a mild, aromatic curry flavor that’s comforting, not overpowering. The best part? It’s so delicious, it might just convince your little ones to finally give Brussels sprouts a try! Plus, it all comes together in the microwave in just a few minutes for a truly effortless meal.
Ingredients
• (Serves 2)
• 160 g / 2/3 cup full-fat, unsweetened coconut milk
• 60 g / 4 tbsp mayonnaise
• 60 g / 4 tbsp European-style butter
• 30 g / 2 tbsp coconut oil
• 4 g / 2 tsp mild curry powder
• 150 g / 5.3 oz cooked shrimp, peeled and deveined
• 60 g / 2 oz cooked Brussels sprouts
• Salt and freshly ground black pepper, to taste
Instructions
1. In a medium microwave-safe bowl, combine the coconut milk, mayonnaise, butter, coconut oil, and curry powder. Season with salt and pepper.
2. Whisk the together until roughly combined, then microwave on high for 60-90 seconds, or until the butter and coconut oil are fully melted and the sauce is warm.
3. Remove from the microwave and stir the sauce again until it is completely smooth and creamy.
4. Dice the cooked shrimp and Brussels sprouts into small, bite-sized pieces.
5. Fold the chopped shrimp and Brussels sprouts into the warm curry sauce and serve immediately.
Nutritional Information
• This recipe is high in healthy fats, making it a great option for those on a ketogenic or low-carb diet.
• The mild curry powder provides antioxidants without overwhelming heat.
• Shrimp is an excellent source of lean protein and selenium.
• Note: is an estimate and can vary based on the specific used.
Pro Tips
• For a stovetop version, melt the butter and coconut oil in a small saucepan over low heat. Whisk in the remaining sauce and warm through gently without boiling.
• If you have a shellfish allergy or picky eater, this curry sauce works beautifully with diced cooked chicken, pork, beef, or even pan-fried tofu.
• Add a squeeze of fresh lime or lemon juice at the end to brighten up the rich flavors of the sauce.
• Finely shredding the Brussels sprouts before cooking can make them even more appealing and easier to mix into the curry.
FAQ
Q: Can I make this shrimp curry on the stovetop instead of the microwave
A: Absolutely. To make this on the stovetop, melt the butter and coconut oil in a small saucepan over low heat. Whisk in the coconut milk, mayonnaise, and curry powder, and warm the sauce gently, being careful not to let it boil. Once smooth, fold in the cooked shrimp and Brussels sprouts.
Q: What can I substitute for shrimp in this recipe
A: This creamy curry sauce is very versatile. If you have a shellfish allergy or want to try something different, it works beautifully with diced cooked chicken, pork, or beef. For a vegetarian option, try using pan-fried tofu.
Q: How can I make this curry spicier
A: This recipe uses mild curry powder for a family-friendly flavor. To add more heat, you can include a pinch of cayenne pepper, red pepper flakes, or a dash of sriracha to the sauce before you heat it.
Q: Is this creamy shrimp curry keto-friendly
A: Yes, this recipe is high in healthy fats and low in carbohydrates, making it an excellent choice for those following a ketogenic or low-carb diet. Just ensure your coconut milk is unsweetened.
