When you
share
or
print
a 12 Tomatoes recipe,
you're making mealtime meaningful.
you're making mealtime meaningful.
100% of the Share to Care sponsor fees fund meals for families in need.
Learn More
When the weather is cold, we crave something spicy and filling for dinner. It can be tiring to cook after a long day of work, but with this coconut curry shrimp it doesn’t have to be. Using some extra ingredients and a few easy steps, we have reinvented basic coconut shrimp into a warm, comforting meal. It may be tempting to eat it all, but save a serving or two – the leftovers taste great heated up for lunch the next day!
Coconut Curry Shrimp
Yield(s): Serves 8
30 minutes
Rated by 1 reviewers
When you
share
or
print
a 12 Tomatoes recipe,
you're making mealtime meaningful.
you're making mealtime meaningful.
100% of the Share to Care sponsor fees fund meals for families in need.
Learn More
Ingredients
- 1 1/2 cans unsweetened coconut milk (14 oz. can)
- 1 1/2 pounds large shrimp, deveined and peeled
- 1 1/2 tablespoons curry powder
- 2 tablespoons freshly squeezed lime juice
- 2 teaspoons ginger, minced
- 2 tablespoons butter
- 5 cloves garlic, minced
- 1 onion, finely chopped
- 4-5 cups cooked rice, for serving
- fresh cilantro, garnish
- kosher salt and freshly ground pepper, to taste
Preparation
- In a medium bowl, whisk together coconut milk, ginger, lime juice, and curry powder. Set aside.
- Heat butter in a large skillet over medium-high heat then add onions. Cook for 6-8 minutes, or until softened, then add garlic. Cook for another 1 minute, or until fragrant.
- Add shrimp to the skillet and cook for 2-3 minutes or until cooked on both sides.
- Bring coconut milk mixture to a low boil in a large pot. Add shrimp, onion, and garlic to the coconut milk and cover.
- Reduce heat to low and simmer until the sauce is reduced and thickened, 3-5 minutes. Add salt and pepper to taste.
- Serve shrimp curry with white rice and garnish with fresh cilantro. Enjoy!
Recipe adapted from The Pioneer Woman