- Coconut Curry Shrimp
Coconut Curry Shrimp is a quick and flavorful dish that perfectly combines the creaminess of coconut milk with the warmth of curry spices. In just 25 minutes, tender shrimp are cooked to perfection and then bathed in a rich, aromatic sauce made with garlic, ginger, and a blend of spices. Serve it over steamed rice or with naan to soak up every bit of the delicious sauce. Garnish with fresh cilantro and lime for a burst of freshness, making it an irresistible meal for any occasion.
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 as an alternative)
– 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:
1. Make the Coconut Curry Sauce:
– Cook the Aromatics: Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent.
– Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for about a minute until fragrant.
– Add Spices: Sprinkle in 2 tablespoons of curry powder, 1 teaspoon ground turmeric, and 1/2 teaspoon ground cumin. Stir and let the spices toast for 1 minute.
– Pour in Coconut Milk: Add the coconut milk, stirring well to combine with the spices. Bring to a gentle simmer.
– Season the Sauce: Mix in 1 tablespoon of fish sauce (or soy sauce), 1 tablespoon of lime juice, and season with salt and pepper. Allow the sauce to simmer for 5-7 minutes, letting it thicken slightly. Taste and adjust the seasoning as needed.
2. Cook the Shrimp:
– Season the Shrimp: While the sauce simmers, heat 1 tablespoon of olive oil in another skillet over medium-high heat. Season the shrimp with salt and pepper.
– Sauté the Shrimp: Place the seasoned shrimp in the hot skillet, cooking them for 2-3 minutes on each side until they turn pink and are just cooked through. Be careful not to overcook them.
3. Bring it All Together:
– Combine Shrimp and Sauce: Once the shrimp are cooked, transfer them to the skillet with the coconut curry sauce. Stir to coat the shrimp with the sauce, allowing it to heat through for an additional 1-2 minutes.
– Serve: Garnish with chopped cilantro and lime wedges, then serve over steamed rice or alongside warm naan bread to soak up the delicious curry sauce.
Tips:
– Spice it Up: If you like your curry with a kick, add a pinch of cayenne pepper or red pepper flakes to the sauce.
– Rich and Creamy: For an extra luxurious sauce, use full-fat coconut milk.
– Pairing Suggestions: This Coconut Curry Shrimp pairs perfectly with fluffy rice or soft naan bread, making it a complete and satisfying meal.
Servings: 4
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 25-27 minutes
