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Coconut Curry Shrimp

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A vibrant explosion of flavors, this Coconut Curry Shrimp is a quick and easy one-pot meal that will brighten any weekday dinner.

Ingredients

Scale
  • 1 lb shrimp, peeled and deveined
  • 1 can (14 oz) coconut milk
  • 2 tablespoons curry powder
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 tablespoon vegetable oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Cooked rice or naan for serving

Instructions

  1. Heat the vegetable oil in a large pot over medium heat until shimmering.
  2. Add the chopped onion, garlic, and ginger to the pot, and sauté until the onion becomes translucent and tender, about 3-4 minutes.
  3. Stir in the curry powder and cook for an additional minute.
  4. Add the shrimp, cooking them just until they start to turn pink, about 2-3 minutes.
  5. Pour in the coconut milk, stirring to combine, and bring to a gentle simmer.
  6. Season with salt and pepper, then let the mixture simmer for about 5-7 minutes until the shrimp are cooked through.
  7. Serve the coconut curry shrimp over rice or with warm naan, garnished with fresh cilantro.

Notes

Best served with rice or naan. Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Find it online: https://lunarecipez.com/coconut-curry-shrimp/

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