Butterflied Curried Shrimp
Dive into the bold, aromatic flavors of Butterflied Curried Shrimp, a dish that's as vibrant as it is comforting. Tender, butterflied shrimp are simmered to perfection in a luxurious curry sauce infused with coconut milk, fragrant garlic, and fresh ginger, enhanced by the warm spices of curry powder, turmeric, and a hint of cayenne heat. This quick and easy recipe, ready in just 35 minutes, is perfect for weeknight dinners or impressive entertaining. Garnished with fresh cilantro and a splash of lime juice, it pairs beautifully with steamed rice or warm naan bread for a meal full of exotic flair. Whether you're a seafood lover or a curry enthusiast, this dish is a delightful, flavor-packed experience you won’t want to miss.
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Recipe Information
Ingredients
- 1 lb Large shrimp (peeled, deveined, and butterflied)
- 2 tbsp Olive oil
- 1 tbsp Unsalted butter
- 1 medium Yellow onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 tbsp Fresh ginger (grated)
- 1.5 tbsp Curry powder
- 0.5 tsp Ground turmeric
- 0.25 tsp Cayenne pepper
- 1 cup Canned coconut milk (full-fat)
- 0.5 cup Chicken or vegetable stock
- 2 tbsp Fresh cilantro (chopped)
- 1 tbsp Fresh lime juice
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Thoroughly clean, peel, and devein the shrimp. Butterfly them by slicing halfway through the back of each shrimp without cutting all the way through. Rinse under cold water and pat dry with paper towels.
In a large skillet, heat olive oil and butter over medium heat until the butter is melted and begins to sizzle.
Add the chopped onion to the skillet and sauté for 3-4 minutes until translucent and softened.
Stir in the minced garlic and grated ginger. Cook for an additional 1-2 minutes, or until fragrant.
Sprinkle in the curry powder, ground turmeric, and cayenne pepper. Stir well to coat the onions, garlic, and ginger with the spices.
Pour in the coconut milk and chicken or vegetable stock, stirring to combine. Bring the mixture to a gentle simmer and let it cook for 5 minutes to allow the flavors to meld.
Season the curry sauce with salt and black pepper, adjusting to taste.
Add the butterflied shrimp to the sauce, spreading them out evenly in the pan. Simmer for 4-5 minutes, flipping occasionally, until the shrimp are pink, opaque, and fully cooked through.
Stir in the fresh lime juice and garnish with chopped cilantro before serving.
Serve the butterflied curried shrimp over steamed rice or with warm naan bread for a complete meal.
Nutrition Facts
Calories |
359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 229 mg | 76% | |
| Sodium | 1342 mg | 58% | |
| Total Carbohydrate | 9.2 g | 3% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 3.7 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 545 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
