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I recently spent a week in Charleston, SC and I ate some of the most indulgent food! If you followed me on Instagram, you’ll have seen all the glorious food I ate. It was definitely not paleo-friendly but a little indulgence here and there is okay. We also did walk over 4 miles one day in downtown Charleston so that definitely made up for all the ice cream and fried chicken :) I’ll have a post soon on all the delicious places to hit up in Charleston, SC!
![This garlic coconut curry shrimp bowl is bursting with rich flavor and paleo-friendly! You'll love the crispy exterior of the shrimp in the creamy and hearty soup!](https://www.tablefortwoblog.com/wp-content/uploads/2015/06/ginger-garlic-shrimp-curry-tablefortwoblog-1-600x900.jpg)
Now that I’m back, it’s back to eating healthier and more paleo-friendly. Starting with this garlic coconut curry shrimp and chicken bowl! It seems like forever ago I was on my paleo challenge but it really impacted me because still today and everyday, I think about what I eat and how I can incorporate a healthier eating lifestyle. We cook with a lot more veggies now and I’m always trying to limit our carb consumption with upping the protein in any given dish.
If I were to pick a spice to cook with for the rest of my life, I think it would have to be curry powder. I have so many curry recipes on this blog and it was definitely the spice of choice during my paleo challenge. This dish was one I couldn’t forget and I’m so glad it turned out so I could share it with you guys! It’s so smooth and creamy from the coconut milk and the shrimp were lightly pan-fried for that crunchy exterior. I threw in chicken for that extra protein and added spinach for a bit of green. We devoured this! Now, I ate it as a soup but Jason had it over a bed of rice so either way you go with this, it’s perfect and comforting! Obviously if you put it over a bed of rice, it won’t be paleo anymore but it’s still pretty healthy regardless! And of course, I used my favorite curry powder. There is something about this curry powder that differs from all the rest. I’m pretty sure it’s the potency and unique flavor!
![](https://www.tablefortwoblog.com/wp-content/uploads/2015/06/ginger-garlic-shrimp-curry-tablefortwoblog-1-300x300.jpg)
Garlic Coconut Curry Shrimp and Chicken Bowl
Ingredients
- ½ pound (227 g) shrimp, shells removed and deveined
- 3 tablespoons tapioca flour
- 2 tablespoons coconut oil, divided
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons curry powder
- ½ pound (227 g) chicken breast, cubed
- 15 ounce (425 ml) can full-fat canned coconut milk
- 2 cups (60 g) loosely packed baby spinach leaves
- Salt and pepper, to taste
Instructions
- In a small bowl, coat shrimp with tapioca flour and shake off the excess.
- Heat 1 tablespoon of coconut oil in a large skillet over high heat. Once heated, add shrimp to the skillet and brown both sides of the shrimp to get a crispy exterior, about 1 minute on each side. Do not cook shrimp all the way through. Remove and set aside on a plate.
- In the same skillet, turn the heat down to medium and add the other tablespoon of coconut oil. Add onion and garlic to the skillet. Cook until softened, about 3 minutes. Sprinkle curry powder over the onion/garlic mixture and stir until incorporated. Add the cubed chicken breast and cook until generally cooked through, about 5-7 minutes.
- Carefully pour the coconut milk into the skillet then season with salt and pepper. Stir to incorporate.
- Add the shrimp back into the skillet and let mixture simmer for 5 minutes until all the ingredients are cooked through.
- At the very end, stir in the spinach leaves and cook until wilted.
- Serve hot.
Nutrition
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I just made this tonight, doubling the recipe for my 2 boys and my husband. My family loved this! I would like to add some heat to this very mild curry flavor. What would you recommend that I add to give it a little more kick? Thanks!
crushed red pepper flakes!