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!
Notes
If you're low carb or Keto, this dish can be served with cauliflower rice.
Use any size of shrimp that you'd like. Just make sure to slightly undercook the shrimp since it will finish cooking in the curry sauce.