Take your taste buds on a tropical journey with this Coconut Curry Shrimp recipe! Juicy shrimp are simmered in a creamy coconut curry sauce infused with the warmth of garlic, ginger, and spices, balanced by a touch of fresh lime juice. This dish is perfect for a quick weeknight dinner or a special meal, served over fragrant jasmine rice. Let’s dive into this flavorful and easy-to-make dish!
Ingredients
For the Shrimp:
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric
- 1/4 teaspoon red pepper flakes (optional for heat)
- Salt and pepper, to taste
For the Coconut Curry Sauce:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 bell pepper, thinly sliced
- 1 can (14 ounces) coconut milk
- 1 teaspoon curry powder
- 1 teaspoon ground coriander
- 1/2 teaspoon cumin
- Juice of 1 lime
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
For Serving:
- 2 cups cooked jasmine rice
- Lime wedges (optional)
Directions
- In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and ginger, cooking until fragrant, about 1 minute.
- Add the shrimp, curry powder, turmeric, red pepper flakes, salt, and pepper. Cook the shrimp for 2-3 minutes on each side, until just pink and cooked through. Remove shrimp from the pan and set aside.
- In the same pan, heat another tablespoon of olive oil. Add the chopped onion and bell pepper, and sauté until softened, about 3-4 minutes.
- Stir in the curry powder, ground coriander, and cumin, letting the spices cook for 1 minute.
- Pour in the coconut milk and stir to combine. Bring the sauce to a gentle simmer and cook for 5-7 minutes, allowing it to thicken slightly.
- Squeeze the juice of one lime into the sauce, then return the shrimp to the pan. Simmer for an additional 2-3 minutes to coat the shrimp in the sauce and warm through.
- Serve the coconut curry shrimp over jasmine rice, and garnish with fresh cilantro. Add lime wedges on the side for an extra burst of citrus.
How to Prepare
This dish is all about balance: the creaminess of the coconut milk, the warmth of the curry spices, and the brightness of lime all come together to create a flavorful, aromatic meal. Cooking the shrimp just until they turn pink ensures they stay tender, while the quick simmer in the curry sauce infuses them with even more flavor.
Preparation Time
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
Servings
This recipe serves 4.
FAQs
- Can I use frozen shrimp? Yes, just be sure to thaw them fully before cooking.
- Can I add vegetables to the curry? Absolutely! Spinach, zucchini, or carrots are great options to add some extra nutrition and color.
- What’s the best rice to serve with this? Jasmine rice pairs wonderfully with the creamy coconut curry, but basmati or brown rice works too.
- Can I make this dish spicy? Increase the red pepper flakes or add a chopped chili for extra heat.