Goan Shrimp Curry

Thu, 23 Oct 2025 00:00:00 +0000

Goan Shrimp Curry (Classic + EAT–Lancet Options)

About

A Goan-style coconut milk curry that can be prepared in its original form or enhanced with EAT–Lancet Planetary Health Diet and longevity upgrades.
Use the version that fits your goals: Classic, EAT–Lancet–Optimized, or Fully Longevity-Enhanced.

Servings

4–6 servings

Ingredients

Base Curry (same for all versions)

2 Tbsp olive oil
2 medium shallots, chopped
1 tsp sweet paprika
1 tsp smoky paprika
½ tsp turmeric
½ tsp ground black pepper
¼ tsp ground cayenne
Coconut milk:
- Classic: 1¼ cup (13 oz can)
- EAT–Lancet Option: ¾ cup coconut milk + ½ cup unsweetened oat or almond milk
1½ lb shrimp, peeled & deveined (preferably sustainably sourced)
Salt (Classic: to taste • EAT–Lancet: ½–¾ tsp)
2 tsp lemon juice

Optional Add-ins for EAT–Lancet Version

2 cups chopped vegetables (e.g., tomatoes, red bell pepper, spinach)

Grain to Serve With

Classic: Brown rice or quinoa (½ cup cooked per serving)
EAT–Lancet Option: Protein Grain Medley (½ cup cooked per serving)
- Instant Pot:
  1 cup lentils + 1 cup quinoa + 3 cups water · High Pressure 9 min · NR 10 min

Longevity Enhancements

Stir ¼ tsp turmeric into the cooked Medley (activates with curry heat)
Add fresh cilantro + fresh lemon at serving
Add spinach directly to the hot Medley so it wilts instantly (boosts folate & lutein)

Preparation

Heat olive oil in a skillet over medium-high heat.
Add shallots and cook until lightly browned, about 2 minutes.
Remove pan from heat and stir in paprika, turmeric, black pepper, and cayenne to form a spice paste.
Return to heat and add coconut milk (or coconut + plant milk). Stir thoroughly.
Bring to a gentle simmer.
Add shrimp, salt, and lemon juice. Stir to coat.
(Optional EAT–Lancet step) Add chopped vegetables.
Lower heat and cook until shrimp are pink and opaque, 3–5 minutes.
Taste and adjust seasoning.

Serve

Serve immediately over your choice of grain:

Ceviche

Sat, 22 Jul 2023 12:03:18 -0500

What is Ceviche?

Ceviche is made of fish or shellfish marinated in citrus and seasonings. Different versions of ceviche are part of the culinary culture of various Spanish-American countries along the Pacific Ocean. In Peru it is considered a flagship dish and cultural heritage.

Traditionally, a raw white fish, such as sea bass, is used but many times this is replaced with a cooked shrimp. The versions I make include cooked shrimp or, contrary to tradition, leftover grilled salmon. A cooked whitefish such as tilapia would work well also. The spiciness of the dish is determined by the type and quantity of chile used.

Seafood on Werk Space