Coconut Curry Shrimp
Dive into the vibrant flavors of Coconut Curry Shrimp, a quick and easy seafood dish that brings the taste of the tropics to your table in just 35 minutes! Succulent shrimp are simmered in a luscious, creamy coconut milk infused with aromatic curry powder, garlic, and fresh ginger. A touch of tomato paste adds depth, while a squeeze of lime juice provides the perfect tangy finish. This one-pan dinner is perfectly balanced with a hint of spice from optional red chili flakes and garnished with fresh cilantro for a burst of freshness. Serve it over steamed rice or with warm naan bread for a complete meal that's as comforting as it is exotic. Ideal for weeknight cooking or impressing guests, this gluten-free dish is a flavorful way to elevate your dinner repertoire.
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Recipe Information
Ingredients
- 1 pound Shrimp (peeled and deveined)
- 13.5 ounces Coconut milk (full-fat)
- 2 tablespoons Curry powder
- 2 tablespoons Olive oil
- 3 cloves Garlic (minced)
- 1 teaspoon Fresh ginger (grated)
- 1 medium Onion (finely chopped)
- 1 tablespoon Tomato paste
- 0.5 teaspoon Red chili flakes (optional)
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Rinse the shrimp under cold water and pat them dry with a paper towel. Set aside.
Heat the olive oil in a large skillet or pan over medium heat.
Add the chopped onion to the skillet and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
Add the curry powder, tomato paste, and red chili flakes (if using). Cook for another 2 minutes, stirring frequently to toast the spices.
Pour in the coconut milk and stir well to combine. Bring the mixture to a gentle simmer.
Season the sauce with salt and black pepper, then let it simmer for 5-7 minutes, allowing the flavors to meld together.
Add the shrimp to the skillet, ensuring they are evenly coated in the sauce. Cook for 3-5 minutes, flipping halfway, or until the shrimp turn pink and opaque.
Stir in the lime juice and sprinkle the chopped cilantro over the top.
Serve hot with steamed rice or naan bread. Garnish with extra cilantro, if desired.
Nutrition Facts
Calories |
1665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.1 g | 159% | |
| Saturated Fat | 86.8 g | 434% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 7375 mg | 321% | |
| Total Carbohydrate | 41.9 g | 15% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 20.2 g | ||
| Protein | 119.7 g | 239% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 288 mg | 22% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 2593 mg | 55% | |
*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.
