Coconut Curry Shrimp
A delightful dish bursting with flavor and exotic aromas, featuring creamy coconut sauce and succulent shrimp, perfect for any occasion.
Servings: 4 servings
Calories: 350kcal
Ingredients
For the sauce
- 1 tablespoon coconut oil For a hint of tropical richness.
- 1 tablespoon olive oil To balance flavors while sautéing.
- 2 tablespoons curry powder Brings signature golden color and complex flavor.
- 1 teaspoon ground turmeric Adds warmth and a health boost.
- 1/2 teaspoon ground cumin Introduces an earthy aroma.
- 1 can coconut milk The star of the dish, lending creaminess and sweetness.
- 1 tablespoon fish sauce Adds umami depth.
- 1 tablespoon fresh lime juice For a zesty finish.
Main ingredients
- 500 g large shrimp, peeled and deveined Tender and juicy, perfect for soaking up curry flavor.
- 1 medium onion, finely chopped Adds depth and sweetness.
- 2 cloves garlic, minced For aromatic punch.
- 1 tablespoon fresh ginger, grated Brightens the dish with warmth.
For garnish and serving
- Fresh cilantro for garnish Adds color and freshness.
- 1 lime cut into wedges Perfect for squeezing over shrimp.
- Cooked rice or naan bread for serving To soak up the sauce.
Instructions
Preparation
- Heat the coconut oil and olive oil in a large pan over medium heat.
- Add the finely chopped onion, minced garlic, and grated ginger.
- Sauté for 3-5 minutes until soft and fragrant.
Cooking
- Stir in the curry powder, turmeric, and cumin, cooking for about a minute.
- Pour in the coconut milk, fish sauce, and lime juice; stir well.
- Raise heat slightly and bring to a gentle simmer.
- Add the shrimp and cook for 3-5 minutes until pink and opaque.
- Season the sauce with salt and black pepper to taste.
Garnish and Serve
- Sprinkle fresh cilantro over the top before serving.
- Serve with rice or naan, garnished with lime wedges.
Notes
Opt for fresh shrimp for the best taste. You can customize with additional veggies or proteins.