Coconut Curry Shrimp
If you’re looking for a vibrant and comforting dish that will transport your taste buds to tropical shores, this Coconut Curry Shrimp recipe is just what you need. With its rich coconut milk base and a medley of spices, this easy-to-make dish bursts with flavor in every bite. Perfect for busy weeknights, it comes together in just 30 minutes! Serve it over fluffy rice or with warm naan for a delightful meal that’s sure to impress family and friends alike. Whether you’re an experienced cook or just starting out, this recipe offers a fantastic way to enjoy a quick yet satisfying dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Sautéing
- Cuisine: Tropical
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1 can (400 ml) coconut milk
- 500 g large shrimp, peeled and deveined
- Salt and pepper to taste
- Fresh cilantro and lime wedges for serving
Instructions
- Prepare your ingredients by chopping the onion, mincing the garlic, grating the ginger, and measuring out the spices.
- In a large skillet over medium heat, melt coconut oil. Add the onion and sauté until translucent.
- Stir in minced garlic and grated ginger; cook until fragrant.
- Add curry powder, turmeric, and cumin; stir well for about two minutes until aromatic.
- Pour in coconut milk and let it simmer gently for five minutes.
- Add shrimp and season with salt and pepper; cook until they turn pink and opaque (about 5-7 minutes).
- Remove from heat and stir in lime juice before garnishing with fresh cilantro.
Nutrition
- Serving Size: Approximately 200g
- Calories: 350
- Sugar: 3g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 160mg