Coconut Curry Shrimp
A vibrant and aromatic dish featuring succulent shrimp cooked in a rich, creamy coconut curry sauce, perfect for a quick and delightful dinner.
Servings: 4 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 500 g large shrimp, peeled and deveined These succulent shrimp are the star of the dish.
- 1 medium onion, finely chopped Adds sweetness and depth to the base of your curry.
- 2 cloves garlic, minced Provides an aromatic punch.
- 1 tablespoon fresh ginger, grated Infuses a zesty warmth.
- 1 tablespoon coconut oil Infuses the dish with a tropical essence.
- 1 tablespoon olive oil Prevents the coconut oil from burning.
- 2 tablespoons curry powder Delivers essential flavor.
- 1 teaspoon ground turmeric Lends a warm hue.
- 1/2 teaspoon ground cumin Brings an earthy flavor.
- 1 can coconut milk The backbone of our sauce.
- 1 tablespoon fish sauce Adds umami and richness.
- 1 tablespoon fresh lime juice Brightens the dish.
- to taste Salt and black pepper Enhances all flavors.
- to taste Fresh cilantro, for garnish Adds a refreshing finish.
- 1 lime, cut into wedges For extra citrus at serving time.
- Cooked rice or naan bread, for serving Perfect for soaking up the curry sauce.
Instructions
Preparation
- In a large pan over medium heat, combine the coconut oil and olive oil. Once hot, add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes soft and fragrant, about 3-4 minutes.
- Add the curry powder, turmeric, and cumin to the pan. Stir well and cook for about a minute, allowing the spices to bloom.
- Pour in the coconut milk, fish sauce, and lime juice. Stir everything together and bring to a gentle simmer.
- Toss in the shrimp, cooking for 3-5 minutes, or until they turn pink and opaque. Season with salt and black pepper to taste.
- Remove from heat and sprinkle with fresh cilantro. Serve hot with cooked rice or naan, and lime wedges on the side.
Notes
Use fresh shrimp for best texture. Adjust spice levels to your preference. Add vegetables for more nutrients. For a creamier sauce, add more coconut milk or cream before serving.