Coconut Curry Shrimp 🥥🍛🍤
Servings: 4
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 25-27 minutes
Ingredients
For the Coconut Curry Sauce:
1 tbsp coconut oil (or vegetable oil)
1 medium onion, finely chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp curry powder
1 tsp ground turmeric
1/2 tsp ground cumin
1 can (400 ml) coconut milk
1 tbsp fish sauce (or soy sauce for a non-fish version)
1 tbsp lime juice
Salt and pepper, to taste
For the Shrimp:
500 g (1 lb) large shrimp, peeled and deveined
1 tbsp olive oil
Salt and pepper, to taste
Optional Garnish:
Fresh cilantro, chopped
Lime wedges
Cooked rice or naan bread (for serving)
Instructions
Make the Coconut Curry Sauce:
Sauté 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, cooking for another minute until fragrant.
Toast Spices: Add curry powder, ground turmeric, and ground cumin. Stir and cook for about 1 minute to release the flavors.
Add Coconut Milk: Pour in the coconut milk, stirring well to combine with the spices. Bring to a simmer.
Season the Sauce: Add fish sauce (or soy sauce), lime juice, salt, and pepper. Let the sauce simmer for 5-7 minutes until it thickens slightly. Adjust seasoning as needed.
Prepare the Shrimp:
Season the 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 the Shrimp: Add shrimp to the skillet and cook for 2-3 minutes on each side, or until pink and opaque. Avoid overcooking.
Combine and Serve:
Finish the Dish: Add the cooked shrimp to the coconut curry sauce. Stir to coat the shrimp, letting them 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: If you like it spicier, add a pinch of cayenne or red pepper flakes to the sauce.
Coconut Milk: For a richer sauce, use full-fat coconut milk.
Serving Suggestion: Serve with steamed rice or warm naan bread to soak up the sauce.
Enjoy your Coconut Curry Shrimp—a creamy, flavorful dish with a tropical twist and aromatic spices! 🥥🍛🍤