Shrimp and Tilapia Curry

Shrimp and Tilapia Curry is an Indian-inspired meal that cooks up very quickly and is loaded with nutrient dense vegetables. It also makes a very easy mid-week meal. Plus, shrimp and tilapia are great sources of Omega 3. The creaminess of this curry comes from the use of coconut butter, which is also called coconut cream concentrate by some manufacturers and called creamed coconut by others and is usually found in a can. 

Featured Ingredients

Shrimp is a fantastic source of iodine, providing 161% of the daily value per 4-oz serving, along with at least 10% or more of the daily value of 14 other different nutrients including vitamins, minerals, functional fats, phytonutrients and protein.

Eating cabbage is associated with a number of health benefits including lowering risk of cancer and cardiovascular disease, protecting against gastric ulcers, reducing symptoms of diabetes, protecting the health of the brain and the liver, and reducing inflammation! These health benefits can largely be attributed to phytonutrients called glucosinolates.

Ginger is an absolute rockstar when it comes to boosting our health. While it’s most famous for treating nausea and other gastrointestinal problems, ginger has also been found to have anti-inflammatory, anti-cancer, neuroprotective, cardioprotective, anti-obesity, anti-diabetic, lung-protective, anti-pain, and antimicrobial properties across a wide body of scientific research!  All these benefits are related to its high concentration of phenolic compounds.

Shrimp Nutrients

Green Cabbage Nutrients

Ginger Root Nutrients

Shrimp and Tilapia Curry

Nutrivore Score: 416

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Calories 420kcal

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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.