Description
A comforting and vibrant coconut curry shrimp dish that brings together the warmth of coconut milk, spices, and fresh ingredients for a memorable culinary experience.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 can (13.5 oz) coconut milk (full-fat for creaminess)
- 2 tablespoons curry powder
- 3 cloves fresh garlic, minced
- 1 tablespoon fresh ginger, grated
- Juice and zest of 1 lime
- Fresh cilantro for garnish
- Salt and pepper to taste
- Optional: bell peppers, snap peas, or mushrooms for added crunch
Instructions
- In a large skillet, heat a tablespoon of oil over medium heat. Add in the minced garlic and grated ginger; sauté for about 30 seconds until fragrant.
- Sprinkle in the curry powder, stirring constantly for another minute.
- Gradually add the coconut milk, stirring well to blend everything together.
- Once the coconut milk is bubbling gently, add the shrimp and cook for about 5-7 minutes until the shrimp turn pink and curl up.
- Stir in freshly squeezed lime juice and zest, and season with salt and pepper to taste.
- Remove from heat, top with fresh cilantro, and serve over steamed rice or quinoa.
Notes
For an extra depth of flavor, add chopped bell peppers or snap peas during the last few minutes of cooking. Ensure shrimp are not overcooked to prevent a rubbery texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 200mg
Keywords: coconut curry, shrimp, quick dinner, easy recipe, Thai cuisine
