Nairobi Coconut Curry Shrimp

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Sweet and savory shrimp simmered in a fragrant coconut milk curry with ginger and lime, finished with fresh cilantro. This East African-inspired seafood recipe, ready in about 18 minutes, pairs shrimp, coconut milk, curry powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 8 min Serves 2 East African cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Peel and devein shrimp, then pat dry. Mince 1 clove garlic and grate 1 tbsp fresh ginger.
  2. Step 2: Heat 1 tsp vegetable oil in a skillet over medium heat. Add minced garlic and grated ginger, sauté for 1 minute until fragrant.
  3. Step 3: Stir in 1 tsp curry powder and cook for 30 seconds until aromatic. Add 1/2 cup coconut milk and 1 tbsp lime juice, then bring to a gentle simmer.
  4. Step 4: Add shrimp and cook for 3-4 minutes until pink and opaque, stirring occasionally. Remove from heat, stir in 2 tbsp chopped cilantro, and let sit for 1 minute before serving.

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