Coconut Curry Shrimp
A quick and delightful dish combining fresh shrimp with a rich coconut milk sauce infused with spices, perfect for busy weeknights or special occasions.
Ingredients
Main Ingredients
- 1 pound shrimp, peeled and deveined Choose fresh or thawed frozen shrimp.
- 1 tablespoon olive oil For sautéing.
- 1 medium onion, diced Adds sweetness and flavor.
- 3 cloves garlic, minced Fresh garlic enhances flavor.
- 1 tablespoon fresh ginger, grated Adds warmth and depth.
- 1 medium bell pepper, sliced Colorful and nutritious addition.
- 1 can coconut milk (14 oz) Creamy base for the sauce.
- 2 tablespoons curry powder Adjust for spiciness as desired.
- 1 tablespoon fish sauce Enhances umami flavor.
- to taste Salt and pepper For seasoning.
- to taste Fresh cilantro, chopped (for garnish) Adds freshness to the dish.
Instructions
Preparation
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and sauté until softened, about 3-4 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add the sliced bell pepper and cook for another 2-3 minutes until softened.
- Pour in the coconut milk and stir well to combine with the vegetables.
- Sprinkle the curry powder into the mixture and season with fish sauce, salt, and pepper. Stir until everything is well incorporated.
- Bring to a gentle simmer and let it cook for about 5 minutes, allowing the flavors to meld.
- Add the shrimp and cook until they turn pink and opaque, about 5-7 minutes.
- Remove from heat and garnish with chopped cilantro before serving.
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Notes
Serve with jasmine or basmati rice, quinoa or naan. For a healthier option, consider cauliflower rice. Store leftovers in an airtight container in the refrigerator for up to 3 days.