A delightful twist on the classic coconut shrimp, this tropical coconut curry shrimp combines succulent shrimp, rich coconut milk, and aromatic spices for a dish that brings the taste of the tropics to your kitchen.
Coconut curry shrimp recipes are inspired by the diverse cuisines of Southeast Asia, which often feature coconut-based curries.
1 lb large shrimp (peeled and deveined)
1 cup canned coconut milk
2 tbsp coconut oil
1 medium onion (chopped)
2 cloves garlic (minced)
1 tbsp fresh ginger (grated)
1 tsp curry powder
1/2 tsp turmeric powder
1 tsp salt
1/4 tsp cayenne pepper
1 tbsp lime juice
1/4 cup fresh cilantro (chopped)
1. Heat the coconut oil in a large skillet over medium heat.
2. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Stir in the garlic and ginger and cook for another minute.
4. Add the curry powder, turmeric, salt, and cayenne pepper, stirring to combine.
5. Pour in the coconut milk and lime juice, and bring the mixture to a simmer.
6. Add the shrimp to the skillet, and cook until they are pink and opaque, about 5-7 minutes.
7. Remove from heat and stir in the chopped cilantro.
8. Serve hot with steamed rice or your choice of sides.
Store the cooked shrimp in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet over low heat or in the microwave until warm throughout.
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