Coconut Curry Shrimp

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

1. In a medium bowl, whisk together coconut milk, ginger, lime juice, and curry powder. Set aside.
2. 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.
3. Add shrimp to the skillet and cook for 2-3 minutes or until cooked on both sides.
4. Bring coconut milk mixture to a low boil in a large pot. Add shrimp, onion, and garlic to the coconut milk and cover.
5. Reduce heat to low and simmer until the sauce is reduced and thickened, 3-5 minutes. Add salt and pepper to taste.
6. Serve shrimp curry with white rice and garnish with fresh cilantro. Enjoy!