Who needs an easy weeknight meal that’ll be cooked in 15 minutes? Well, everyone deserves it really And I got yall with some Coconut Curry Shrimp!
There’s a few ways this can be executed. But my favorite thing about one-pot meals is the ability to build flavor.
I partially cooked the shrimp before removing them from the pan to cook the veggies. I also add the curry powder in with these veggies to bring out the flavor of the curry a bit more, which is especially helpful since the sauce only has 10 minutes to mellow. I then add the partially cooked shrimp and it’s juices back into the pot to finish cooking.
Is coconut curry spicy?
Are you into spicy food? Go ahead and adjust the spice levels to your liking by adding red pepper flakes or scotch bonnet pepper sauce. Otherwise, this can be served as a mild curry like the recipe says, where the spice level gets tamed a bit due to the coconut milk.
Serve this coconut curry shrimp with steamed rice, fresh cilantro, and a lime wedge. Hope you enjoy!!!
Coconut Curry Shrimp with Peppers and Onions
Ingredients
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 lb shrimp peeled and deveined
- 2 ¾ tsp kosher salt
- ½ tsp black pepper
- ½ medium sized yellow onion sliced
- ½ red pepper sliced
- ½ green pepper sliced
- 1 ½ tbsp curry powder
- 1 tsp minced ginger or ginger paste
- 2 tsp minced garlic
- 14 ounces coconut milk
- dash ground cinnamon
- 1 tbsp lime juice
- ¼ cup cilantro chopped
- lime wedges for garnish
- white rice for serving
Instructions
- In a bowl, season shrimp with 1 1/2 teaspoon salt and 1/4 teaspoon of pepper.
- In a large saucepan, heat butter and olive oil on medium heat. Add shrimp, cooking for 30 seconds on each side. Remove partially cooked shrimp from pan, setting aside for later.
- In the same sauce pan, add onions and peppers, cooking for 2 minutes, stirring occasionally.
- Add chopped garlic and ginger, stirring for 30 seconds. Add the curry powder, constantly stirring for 1 minute.
- Pour in the coconut milk, along with cinnamon and the remaining salt and ground pepper. Stir to mix thoroughly. Turn heat down to medium-low heat, and simmer for 7-8 minutes.
- Add the shrimp and it’s juices back into the pan, and cook for 2 minutes.
- Add lime juice and chopped cilantro, and remove from heat.
- Serve with a lime wedge and warm rice. Enjoy!