Tropical Coconut Curry Shrimp

Name: Tropical Coconut Curry Shrimp
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 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)

🕒 Prep: 10 min

🔥 Cook: 10 min

🍽 Serves: 4

★★★★★

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If you're dreaming of a getaway to a tropical island but can't quite make it there, this Tropical Coconut Curry Shrimp might be the next best thing. It's a vibrant, flavorful dish that combines the creamy goodness of coconut milk with a hint of spice, making it perfect for both a cozy dinner at home or an impressive meal for guests.

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Ingredients for Tropical Coconut Curry Shrimp

The star of the show is, of course, the shrimp. They cook quickly and absorb flavors beautifully, making them perfect for this curry. Coconut oil is used for its subtle, sweet aroma and ability to withstand higher cooking temperatures. Coconut milk adds creaminess and richness, balancing the spices. The onion, garlic, and ginger form the aromatic base, providing depth and warmth. Curry powder and turmeric bring that essential curry flavor and vibrant color, while a touch of cayenne pepper adds a gentle heat. A squeeze of lime juice lifts and brightens the dish, and cilantro adds a fresh, herby finish.

Tips & Tricks

For extra flavor, marinate the shrimp in a bit of lime juice and garlic before cooking.
Adjust the spice level by adding more or less cayenne pepper to suit your taste.
If you prefer a thicker sauce, let it simmer a bit longer before adding the shrimp.
Using frozen shrimp? Thaw them in cold water for about 15 minutes before cooking.

Serving Suggestions

This curry pairs beautifully with steamed jasmine rice or fluffy basmati rice. If you’re in the mood for something a bit different, try serving it with quinoa or cauliflower rice. A side of grilled vegetables or a simple green salad would also complement the dish nicely.

Frequently Asked Questions

Can I use frozen shrimp?: Yes, just make sure to thaw them completely before cooking.
How can I make this dish vegetarian?: Swap the shrimp for tofu or chickpeas for a vegetarian-friendly version.
What can I substitute for coconut milk?: You can use a blend of heavy cream and water, though it will alter the flavor slightly.

Tropical Coconut Curry Shrimp Recipe Walkthrough

Start by heating your coconut oil in a large skillet over medium heat. Once that's melted and shimmering, toss in your chopped onion. You’ll want to sauté it until it turns translucent, which should take about 3 to 4 minutes. It’s crucial to keep an eye on it so it doesn’t brown too much.

Next, add the minced garlic and grated ginger. Stir these around for about a minute until they’re fragrant. This step helps to release all those amazing flavors, setting a tasty base for your curry.

Now it's time to introduce the spices: curry powder, turmeric, salt, and cayenne pepper. Stir them into the mix, making sure everything is well-coated. You'll know you're on the right track when your kitchen starts to smell incredible.

Pour in the coconut milk and lime juice. Stir everything together and bring it to a gentle simmer. This is where the magic happens as all those flavors meld together.

Now, add your shrimp. Cook them until they turn pink and opaque, which usually takes about 5 to 7 minutes. Be careful not to overcook them; they should be just right—tender and juicy.

Once the shrimp are cooked, remove the skillet from the heat and stir in the chopped cilantro. This final touch adds a burst of freshness and a pop of color.

Why You'll Love This Recipe

Quick and simple to prepare, making it perfect for weeknights.
Packed with bold, exotic flavors that transport you to the tropics.
A versatile dish that can be customized to suit your spice preference.
Uses readily available ingredients for ease and convenience.
Healthy and nourishing, with a good balance of protein and fats.

Ingredients

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)

Step-by-step Instructions

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.