Teresa's Recipes
Coconut Shrimp Curry
Embark on a culinary journey to the sun-kissed shores of Southeast Asia with this vibrant Coconut Shrimp Curry. Juicy shrimp swim in a luscious coconut milk sauce, enriched with a symphony of aromatic spices that evoke the essence of tropical paradise. Each bite bursts with the warmth of ginger, the zest of lime, and the depth of garlic, creating a comforting dish that's perfect for gatherings or a cozy family dinner. As you savor this dish, imagine the coastal breezes and the vibrant markets filled with fresh seafood and coconuts—truly a feast for both the eyes and the palate!
Ingredients
- 2 tablespoons Coconut oil
- 1 medium, chopped Onion
- 3 cloves, minced Garlic
- 1 tablespoon, grated Fresh ginger
- 2 tablespoons Curry powder
- 1 teaspoon Turmeric
- 1 teaspoon Cumin
- 1/2 teaspoon (adjust to taste) Cayenne pepper
- 1 can (13.5 ounces) Coconut milk
- 1 cup, diced (fresh or canned) Tomatoes
- 1 pound, peeled and deveined Shrimp
- to taste Salt
- 1/4 cup, chopped (plus more for garnish) Fresh cilantro
- 2 tablespoons Lime juice
- to serve Cooked rice
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 450
- Fat: 25g
- Carbs: 30g
- Protein: 26g
- Sodium: 600mg
- Sugar: 6g
Instructions
- In a large skillet, heat the coconut oil over medium heat until shimmering.
- Add the chopped onion and sauté until softened and translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
- Sprinkle in the curry powder, turmeric, cumin, and cayenne pepper. Stir well to coat the onions with the spices, allowing them to bloom for about 1 minute.
- Add the shrimp to the skillet and cook until they turn pink and opaque, approximately 3-4 minutes per side.
- Pour in the coconut milk and diced tomatoes, stirring to combine. Bring the mixture to a gentle simmer.
- Allow the curry to simmer for 10 minutes, letting the flavors meld beautifully.
- Stir in the lime juice and chopped cilantro, seasoning with salt to taste.
- Serve the coconut shrimp curry over cooked rice, garnished with additional fresh cilantro, if desired.
Tips
- For an extra kick, add more cayenne pepper or a splash of your favorite hot sauce.
- You can substitute shrimp with chicken or tofu for a different protein option.
- Serve with a side of naan or crusty bread to soak up the delicious sauce.