Description
Indulge in a tropical escape with this Coconut Curry Shrimp recipe. Bursting with flavor, tender shrimp are simmered in a velvety coconut milk sauce infused with spices like ginger and garlic. Perfect for impressing guests or enjoying a cozy night in, this dish comes together in just 30 minutes, making it an ideal choice for busy weeknights or special occasions.
Ingredients
Scale
- 1 lb shrimp (fresh or frozen, thawed)
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp curry powder
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 2 tbsp vegetable oil
- 1 tsp chili flakes (adjust to taste)
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
Instructions
- Prep your ingredients by peeling and deveining the shrimp, and finely chopping the garlic and ginger.
- In a large skillet, heat vegetable oil over medium heat. Sauté garlic and ginger until fragrant (about 1-2 minutes).
- Add curry powder and chili flakes; stir for about 30 seconds. Pour in the coconut milk and mix until smooth.
- Add shrimp to the skillet; cook until they turn pink and opaque (approximately 5-7 minutes). Stir occasionally to coat with sauce.
- Before serving, squeeze fresh lime juice over the dish and sprinkle with cilantro.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 150mg
Keywords: - Serve over jasmine rice or with warm naan bread to soak up the creamy sauce. - For variations, substitute shrimp with chicken or tofu, and add vegetables like bell peppers or snap peas for extra nutrition.