Shrimp Coconut Curry Dinner (Printable Version)
Juicy shrimp simmered in creamy coconut curry sauce served with rice. Bold, comforting, and ready in 30 minutes.
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# Ingredients:
01 -
12 ounces shrimp, raw, extra large or jumbo, peeled, deveined, tail on or off
02 -
3 tablespoons curry powder, divided
03 -
2 tablespoons extra virgin olive oil or cooking oil
04 -
2 medium shallots, diced
05 -
1 large red bell pepper, chopped
06 -
2 teaspoons minced garlic
07 -
1 teaspoon fine sea salt
08 -
13.5 ounces coconut cream, full fat
→ Serve With (Optional)
09 -
Steamed white rice
→ Garnish (Optional)
10 -
Parsley
11 -
Lime slices or wedges
# Steps:
01 -
Thaw shrimp according to package directions (preferably overnight in the refrigerator). Blot shrimp dry with a paper towel. Toss the shrimp with one tablespoon of curry powder in a medium bowl or large ziploc bag, then cover and refrigerate.
02 -
In a large skillet, heat the oil over medium-high heat. Add the shallots and red bell pepper, then sauté for 2 to 3 minutes or until the shallots become translucent.
03 -
Add the garlic, remaining two tablespoons of curry powder, and salt to the skillet. Cook for an additional minute until the spices and garlic become fragrant.
04 -
Stir in the coconut cream until well combined. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 8 to 10 minutes, or until it thickens to your desired consistency.
05 -
Add the shrimp to the skillet and cook for 2 to 4 minutes, depending on their size. The shrimp should turn opaque, with tails pink and curled. Avoid overcooking.
06 -
Serve with steamed white rice. Garnish with fresh parsley and lime wedges if desired.
# Notes:
01 -
Store leftover shrimp curry in an airtight container in the refrigerator for up to 2 to 3 days. Reheat gently over low heat or in the microwave.