Description
Coconut Curry Shrimp is a vibrant and flavorful dish that transports you straight to Southeast Asia. This easy-to-make recipe showcases succulent shrimp swimming in a creamy coconut milk sauce, infused with aromatic spices and a hint of lime. Perfect for busy weeknights or impressing guests, this dish can be ready in under 35 minutes! Customize it by adding colorful vegetables for added nutrition and texture. Serve it over fluffy jasmine rice or noodles for a complete meal that will leave everyone craving more.
Ingredients
1 lb large shrimp (fresh or thawed frozen)
1 can (13.5 oz) full-fat coconut milk
2 tbsp red or yellow curry paste
3 cloves garlic (minced)
2-inch piece of ginger (grated)
1 red bell pepper (sliced)
½ cup snap peas or green beans
Juice from 1 lime
Fresh cilantro (for garnish)
Instructions
Heat oil in a skillet over medium heat. Sauté minced garlic and grated ginger until fragrant.
Stir in curry paste and cook for an additional minute.
Add coconut milk, bring to a gentle simmer for about five minutes.
Add shrimp and vegetables, cooking until shrimp are pink and opaque (about 5 minutes).
Finish with lime juice and garnish with cilantro before serving.
Notes
Feel free to mix in your favorite vegetables like zucchini or carrots.
For added heat, include red pepper flakes or fresh chilies.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 350
- Fat: 20g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g