Go Back
–+ servings

Shrimp and Tilapia Curry

Nutrivore Score: 416
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 420kcal
Print Recipe Pin Recipe

Ingredients

  • 1 pound shrimp raw
  • 18 ounces tilapia fillets (6 oz each)
  • 8 ounces cabbage (5 to 6) oz shredded
  • 2 medium carrots
  • 4 cups spinach fresh
  • 1/3 cup chicken broth
  • 2 tablespoons coconut oil
  • 1 1/2 teaspoons ginger fresh
  • 1 tablespoon curry powder
  • 1/2 teaspoon salt
  • 1/4 cup coconut cream concentrate

Instructions

  • Shred cabbage into ¼” strips (if you have a mandoline slicer this can be done very quickly). Grate carrots with the coarse grate side of a box grater (you could also julienne the carrots if you prefer). Slice tilapia fillets into ½”x2” strips.
  • Heat an extra-large frying pan or Wok over medium high heat (or slightly hotter than this, on my stove top, I set the element to a little over 8). Add oil, broth, cabbage and carrot.
  • Braise cabbage and carrots for 5-6 minutes, until starting to soften. Move cabbage and carrots to the outer edges of the pan and add the seafood to the middle.
  • Sprinkle ginger, salt and curry powder over the ingredients in the pot and stir gently (like folding egg whites) to evenly coat.
  • Continue cooking until the seafood is completely cooked (until the shrimp are opaque and pink and the tilapia is starting to flake apart), about 5-6 minutes.
  • Add spinach and toss to wilt. Add coconut cream concentrate and stir to combine (liquid should thicken fairly quickly, if your kitchen is cold and your coconut cream concentrate is very solid, let it warm up for a minute before stirring it in).

Nutrition

Nutrition Facts
Shrimp and Tilapia Curry
Amount per Serving
Calories
420
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
16
g
100
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
247
mg
82
%
Sodium
 
626
mg
27
%
Potassium
 
1159
mg
33
%
Carbohydrates
 
12
g
4
%
Fiber
 
3
g
13
%
Sugar
 
4
g
4
%
Protein
 
51
g
102
%
Vitamin A
 
7979
IU
160
%
Vitamin C
 
31
mg
38
%
Calcium
 
160
mg
16
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

Any white fish would work here if you’d prefer to use cod, hake or even halibut.