Monday, January 20, 2020

Coconut Curry Shrimp

I have been on a roll lately in making new recipes that the whole family loves. This is just another example.

Curry is a wonderful treatment for shrimp, and when combined with coconut milk, it just takes it over the top. This delightful dish makes a wonderful and complete dinner when served over rice and with a green vegetable. And it ticks all of my weeknight boxes: easy, fast, delicious.

I use cooked shrimp in this dish for the convenience factor. If you use raw shrimp, just peel and devein it and add it to the sauce and let it cook for 2-3 minutes instead of just warming. Easy peasy!

January is a great time to try new recipes - I hope this one will become a regular at your house!

There are a lot more great ideas at Inspire Me, Inspire Me 2, Fabulous, Hearth and Soul.

Coconut Curry Shrimp

12 oz. cooked large shrimp
1/2 cup chopped onions
1 garlic clove, minced
1 Tbsp. grated fresh ginger
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 Tbsp. plus 1 tsp. curry powder
1 Tbsp. flour
1 Tbsp. butter
1 can unsweetened coconut milk
1 tsp. coconut palm sugar
1 Tbsp. lime juice
1/2 cup freshly chopped cilantro

In a large skillet over medium heat, add onion and cook until tender, about 4 minutes. Add garlic and cook 1 additional minute. Add ginger, salt, black pepper, and curry powder, stir to combine.

Add the coconut milk and sugar, stir and bring to a boil. Reduce heat to a low-boil. Combine butter and flour; add to the skillet and cook until it starts to thicken up, about 5 minutes. Add the shrimp and cook just until heated through, about 15 seconds.

Remove from the heat. Add the lime juice and cilantro, stir to combine. Serve over rice.

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