Quick Shrimp Curry

As I talk a lot about in my Winter Detox program, in order to keep in balance throughout the winter months, we need to nourish our bodies with warming foods. This means, it is important to favour foods that are naturally sweet, spicy, and salty as well as warming, heavy, and oily. All of these characteristics allow us to adapt to the winter environment and achieve balance. For more information about my Winter Detox program, read about it here. We are starting the one week guided detox on Monday February 22nd and I would love for you to join! To register, click here.

Some of the spices that will provide you with the balance and warmth you need during the winter months include cumin, cardamom, ginger, and cloves. These are all spices that can be found in curries, which is why I eat so many curry dishes in the winter – they keep me in balance, warm, and grounded.

I have shared a few curry dishes with you already, but this is the simplest of them all! The other night I was craving a comforting curry dish, but had to have dinner on the table in a matter of minutes, so this recipe was born! I hope you enjoy it as much as we did!


Quick Shrimp Curry
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
A quick shrimp curry made with minimal ingredients that can be made in a matter of minutes!
  • 1 398 mL BPA-free can pure pureed pumpkin
  • 1 cup full fat canned coconut milk
  • 1.5 - 2 tbsp curry powder (more/less based on taste preference and heat tolerance)
  • 1 tbsp turmeric
  • 1 tsp cardamom
  • Sea salt to taste
  • 1 lb. shrimp, peeled, deveined, and thawed
  1. In a deep skillet, whisk together pumpkin, coconut milk, and spices over medium heat.
  2. Bring sauce to a light simmer and season to taste.
  3. Add shrimp to sauce and continue to cook until all shrimp are fully cooked, no longer transparent and curled.
  4. Remove from heat and serve.

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