Easy Coconut Shrimp Curry
This Coconut Shrimp Curry provides 33g protein and 587 calories per serving — a protein-dense option with enough calories to fuel training days. Makes 4 servings in quick prep time, scaling efficiently if you're prepping for the week ahead. Covers your protein need while adding variety to your rotation beyond chicken and ground meat staples.
Ingredients
- •Garam Masala, Ground(5g)
- •Cumin, Ground(3g)
- •Turmeric, Ground(3g)
- •3/4 teaspoon salt
- •Chili powder(1g)
- •Vegetable oil(23g)
- •Shrimp(454g)
- •Vegetable oil(15g)
- •Butter(15g)
- •Yellow Onion
- •Garlic(300g)
- •Ginger, Fresh Root(10g)
- •Garam Masala, Ground(8g)
- •Cumin, Ground(8g)
- •Coriander, Ground(5g)
- •Turmeric, Ground(5g)
- •Tomato, Canned, Crushed(397g)
- •Chili powder(5g)
- •1 teaspoon salt
- •Brown sugar(8g)
- •Coconut Milk, Full-Fat, Canned(383g)
- •Cilantro, Fresh(30g)
Instructions
- 1Combine the garam masala, ground cumin, turmeric, and chili powder in a small bowl. Toss the shrimp with the spice mixture and 1 tablespoon of vegetable oil until evenly coated. Set aside.
- 2Heat 1/2 tablespoon of vegetable oil in a large skillet over medium-high heat. Sear the shrimp for 1 minute per side until lightly pink on the exterior, then transfer to a plate and set aside.
- 3Add the remaining vegetable oil and salted butter to the same skillet over medium-high heat. Add the onion and cook for 3–4 minutes, stirring occasionally and scraping up any browned bits from the bottom, until the onion is soft and translucent.
- 4Stir in the fresh garlic and ginger, and sauté over medium heat for 1 minute until fragrant. Add the garam masala, ground cumin, ground coriander, and turmeric, stirring constantly for 20–30 seconds until the spices release their aroma.
- 5Pour in the crushed tomatoes, chili powder, brown sugar, and coconut milk. Stir to combine and simmer over medium heat for 4–5 minutes, stirring occasionally, until the sauce thickens slightly and darkens in color.
- 6Return the shrimp to the skillet and stir gently. Cook over medium heat for 1–2 minutes until the shrimp is fully opaque and warmed through (internal temperature 145°F).
- 7Remove from heat and divide the curry evenly into 4 airtight containers while hot. Garnish each portion with fresh cilantro before serving or storing.
- 8Serve with rice or naan bread. Refrigerate in sealed containers for up to 3 days.
Nutrition — Per Serving
587
calories
33g
protein
36g
fat
- Carbohydrates
- 43g
- Saturated fat
- 21.9g
- Sodium
- 424 mg
- Dietary fiber
- 6.2g
4 servings per batch · ~420g each
Macro data sourced from USDA FoodData Central
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How much protein does Easy Coconut Shrimp Curry have per serving?
Each serving delivers 33g of protein alongside 587 calories, with 36g fat and 43g carbs. The carb content is notably higher than most PrepForge recipes, making it better suited for post-workout meals.
How long does Easy Coconut Shrimp Curry take to prep?
This recipe is quick prep and makes 4 servings on the stovetop in one batch. You're looking at minimal active cooking time relative to the number of meals produced.
Is Easy Coconut Shrimp Curry good for muscle gain?
At 33g protein and 43g carbs per serving, this recipe provides carbohydrates to support workout performance and recovery when paired with your other high-protein meals throughout the day.
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