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Coconut Curry Shrimp

If you know me, you know I have a healthy crush on Dr. Mark Hyman. As the Functional Health Godfather, his articles, posts and philosophies are always spot on. He's got the perfect mix of MD wisdom, spiritual connection, practical advice, and experiential validation that makes you want to try everything he suggests to better your health. So just as I look to him for inspiration, he looks to Dr. Ludwig, Harvard med school expert and "obesity warrior", for his. This recipe has been passed down from Dr. Ludwig to Dr. Hyman to me to you. I made it the day it arrived in my inbox.


Loaded with protein, healthy fats, fiber, nutrients and healing spices, this super-simple-to-make dish packs more than a delicious punch. And it got a "who's recipe is this?" asked in an upbeat tone from my home's biggest critic, Mark. Translated....he, too, is a fan. Doctored up, here's my version.


Ingredients for the Coconut Curry Sauce

  • 3⁄4 cup slivered almonds or 1/2 cup fresh ground almond butter

  • 3⁄4 cup hot filtered water 

  • 11/4 cups canned light coconut milk (about three-quarters of a 14-ounce can well shaken)

  • 1 (1-inch) piece fresh ginger, peeled and chopped

  • 1 small clove garlic 

  • 11⁄2 T curry powder, or more, to taste

  • 1 tsp red pepper flakes

  • 1 tsp Kosher salt 


Main Ingredients

  • 1 T extra virgin olive oil

  • 11⁄2 pounds medium shrimp, peeled and deveined

  • 2 medium carrots, cut into matchsticks

  • 1 red bell pepper, cored, seeded and sliced

  • 1 cup green beans 

  • 2 T chopped fresh cilantro to garnish

  • Couple handfuls fresh spinach



  • Place all the ingredients for the coconut curry sauce in a high-speed blender and blend until smooth. 

  • Heat the oil in a large skillet over medium heat. Add the shrimp and sprinkle with Kosher salt. Sauté until the shrimp are pink, 3 to 5 minutes.

  • Stir in the carrots, bell pepper, beans, and Coconut Curry Sauce.

  • Bring to a boil, and then reduce the heat to medium-low, and simmer, stirring frequently, until the vegetables are cooked but still crisp, 5 to 7 minutes.

  • Place optional 1/4 cup brown rice in bowl, top small handful of fresh washed spinach, added serving of coconut curry shrimp and top with Stir in the cilantro.

  • Eat up immediately, but also makes great leftovers.


TIME: 45 minutes

MAKES: 4 Servings



HEARTFUL RECIPE - One of our real food recipes that focuses on veggies, protein, healthy fats and/or healthy carbs and doesn't include gluten, dairy, soy, refined sugar, corn or peanuts. ​

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