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
Serves 8; 30 minutes
- 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
- 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