Coconut Curry Shrimp

 

Servings: 4

Preparation Time: 15 minutes
Cooking Time: 10-12 minutes
Total Time: 25-27 minutes

Ingredients
For the Coconut Curry Sauce:

1 tablespoon coconut oil (or vegetable oil)
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons curry powder
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1 can (400 ml) coconut milk
1 tablespoon fish sauce (or soy sauce for a non-fish version)
1 tablespoon lime juice
Salt and pepper to taste

For the Shrimp:

500 g (1 lb) large shrimp, peeled and deveined
1 tablespoon olive oil
Salt and pepper to taste

Optional Garnish:

Fresh cilantro, chopped
Lime wedges
Cooked rice or naan bread (for serving)

Instructions
Prepare the Coconut Curry

Cook Aromatics: In a large skillet or saucepan, heat the coconut oil over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened and translucent.

Add Garlic and Ginger: Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.

Add Spices: Add the curry powder, ground turmeric, and ground cumin. Stir and cook for about 1 minute to toast the spices.

Add Coconut Milk: Pour in the coconut milk, stirring to combine with the spices. Bring the mixture to a simmer.

Season Sauce: Add the fish sauce (or soy sauce), lime juice, salt, and pepper. Simmer the sauce for 5-7 minutes, allowing it to thicken slightly. Adjust seasoning to taste.

Prepare the Shrimp:

Season Shrimp: While the sauce is simmering, heat olive oil in a separate skillet over medium-high heat. Season the shrimp with salt and pepper.

Cook Shrimp: Add the shrimp to the skillet and cook for 2-3 minutes per side, or until they are pink and opaque. Be careful not to overcook.

Combine and Serve:

Add Shrimp to Sauce: Once the shrimp are cooked, add them to the coconut curry sauce. Stir to coat the shrimp with the sauce and heat through for 1-2 minutes.

Serve: Garnish with fresh cilantro and serve with lime wedges. Enjoy over cooked rice or with naan bread if desired.

Tips:

Adjust Spice Level: If you prefer a spicier curry, add a pinch of cayenne pepper or red pepper flakes to the sauce.
Coconut Milk: Use full-fat coconut milk for a richer, creamier sauce.
Rice or Naan: Serve the curry with steamed rice or warm naan bread to soak up the delicious sauce.
Enjoy your Coconut Curry Shrimp—a creamy, flavorful dish with a delightful blend of tropical and aromatic spices!

ADVERTISEMENT