Description
A vibrant and creamy Coconut Curry Shrimp recipe that combines tender shrimp with aromatic spices and a rich coconut milk sauce. Perfect for a quick and delicious dinner packed with bold flavors and a hint of lime freshness.
Ingredients
Scale
Shrimp and Seasoning
- 1 lb large shrimp, peeled and deveined
- salt and black pepper to taste
Cooking Fats
- 1 tbsp butter or coconut oil
- 1 tbsp olive oil
Vegetables and Aromatics
- 1 red bell pepper, minced
- 1 shallot, minced
- 3 garlic cloves, minced
Spices and Pastes
- 3 tbsp red curry paste
- 1 tsp curry powder
- 1 tsp sugar
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp coriander
- 1/4 tsp turmeric
- pinch white pepper
Sauce and Garnish
- 14 oz coconut milk
- 2 tbsp soy sauce
- 1 tbsp lime juice, plus extra for taste
- cilantro for garnish
Instructions
- Cook Shrimp: Heat butter in a large skillet over medium heat until melted. Add shrimp seasoned with salt and black pepper and cook for 3 minutes until shrimp turn pink; remove them using a slotted spoon and set aside.
- Sauté Vegetables: In the same skillet, add olive oil then minced red bell pepper and shallot; sauté for 4 minutes until softened. Add minced garlic, red curry paste, curry powder, sugar, cumin, salt, coriander, turmeric, and white pepper, stirring constantly for 30 seconds to release aromas.
- Make Sauce: Pour in the coconut milk, soy sauce, and lime juice; whisk to combine. Bring sauce to a simmer and allow it to thicken slightly, about 5 minutes.
- Combine Shrimp and Sauce: Return shrimp to the skillet and simmer together for 1 minute to blend flavors. Remove from heat.
- Garnish and Serve: Add fresh cilantro and additional lime juice to taste before serving. Enjoy immediately.
Notes
- Calories are an estimation per serving.
- Butter can be substituted with coconut oil for a dairy-free option.
- Adjust the amount of red curry paste to control the spiciness to your preference.
- Serve with steamed rice or naan bread to complement the curry sauce.
- Fresh lime juice at the end brightens the dish and balances flavors.
