Shrimp Coconut Curry
Satisfy your takeout cravings with this aromatic, fragrant low-FODMAP shrimp coconut curry that is 100% SIBO-friendly. Tender, succulent shrimp and crisp-tender slices of zucchini and red bell pepper simmer in a silky, golden broth made from light coconut milk, warm curry powder, fresh ginger, and zesty lime juice. Infused with garlic-infused olive oil, this single-serving dish delivers a rich, warming balance of spices and tropical citrus in every comforting spoonful.
Carefully balanced for sensitive digestive systems, this gluten-free and dairy-free curry delivers complex, vibrant flavor without high-FODMAP garlic, onion, or heavy dairy products. By keeping coconut milk to a gut-safe portion and using fructan-free garlic-infused olive oil, you can enjoy a deeply soothing, restaurant-style curry completely free of bloating, gas, or IBS flare-ups. It is an ideal, stress-free meal choice for anyone adhering to a strict SIBO protocol, prioritizing gut health, or seeking a quick, nutrient-dense weeknight dinner.
Ingredients
- 5 oz. Shrimp, Peeled and Deveined
- ½ Cup Canned Light Coconut Milk
- ½ Cup Zucchini, sliced
- ¼ Cup Red Bell Pepper, sliced
- 1 tsp. Garlic-infused Olive Oil
- 1 tbsp. Curry Powder
- 1 tsp. Fresh Ginger, grated
- 1 tsp. Fresh Lime Juice
- Salt and Black Pepper, to taste
Preparation
Step 1
Heat garlic-infused olive oil in a skillet over medium heat.
Step 2
Add curry powder and ginger and cook for 30 seconds until fragrant.
Step 3
Add coconut milk and stir until combined.
Step 4
Add zucchini and red bell pepper and simmer for 5–7 minutes until vegetables begin to soften.
Step 5
Add shrimp and cook for 3–5 minutes until shrimp are pink and cooked through.
Step 6
Stir in lime juice and season with salt and pepper.
Step 7
Serve warm.
Optional serving: Serve over jasmine rice
