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Adjust Servings:
1 Can Coconut Cream
1 Bag Raw Shrimp
1 Lime
1 Cup Shelled Edamame
1 Cup Carrot Shredded
2 Tbsp Curry Powder
1 Tbsp Garam Masala
1 Yellow Onion
1 Garlic Cloves Chopped
2 Tbsp Coconut Oil
Chili Paste Optional

Nutritional Facts

Not Available
***Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.

Dayle’s Coconut Curry Shrimp

With edamame



My cousin Dayle shared this recipe with me to include in my Book.

At first I was a little hesitant because my wife doesn’t like shell fish and we rarely eat dishes made with curry. But I decided to give it a shot as Dayle told me this was one of her favorite dishes. And boy was she right! This is a great tasting recipe.

Notes from the Chef
Serve over rice or in a bowl with naan bread for dipping.

How to Make this Recipe


In a skillet cook shrimp until pink and set aside in a bowl (Do Not Overcook).


In the same skillet, cook onion in coconut oil until translucent. Add garlic at last minute ensuring it doesn’t burn.


Add curry and garam masala and cook until fragrant. Add can of coconut cream and let simmer for 5 minutes or until it starts to reduce.


Add carrots and edamame. Add shrimp and take off heat. Add lime juice. Add chili paste if desired. Garnish with cilantro.

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