Coconut Curry Shrimp Recipe
Ingredients
- 12 ounces extra-large raw shrimp (peeled and deveined, tail-on or off (1 bag))
- 3 tablespoons curry powder (divided)
- 2 tablespoons avocado oil
- 3 ounces shallots (diced (about 2 medium shallots))
- 1 red bell pepper (chopped)
- 2 teaspoons minced garlic
- 1 teaspoon kosher salt
- 13.5 ounces coconut cream (1 can)
- Fresh minced parsley (optional, for garnish)
- Lime wedges (optional, for garnish)
- Steamed white rice (optional, for serving)
Instructions
- 1
Thaw the shrimp according to the package directions and then blot dry with a paper towel.
- 2
Toss
- 3
In a shallow bowl, toss together the shrimp and 1 tablespoon of the curry powder until the shrimp is coated. Cover and place in the refrigerator for now.
- 4
Heat
- 5
In a large skillet, heat up the avocado oil over medium-high heat.
- 6
Sauté
- 7
Once hot, add in the shallots, red bell pepper, and garlic and sauté for 2-3 minutes, or until the shallots begin to get translucent and the garlic is fragrant.
3 min - 8
Sprinkle in the remaining 2 tablespoons of curry powder and the salt and cook for an additional 1 minute or until the spices are very fragrant.
1 min - 9
Pour in the coconut cream and stir until completely combined.
- 10
Simmer
- 11
Bring the mixture to a boil and then reduce to a simmer and cook for 7-10 minutes, or until the mixture has thickened to your desired consistency.
10 min - 12
Cook
- 13
Add in the shrimp and cook just for 2-4 minutes or until the shrimp is curled, no longer clear and the tails are pink.
4 min - 14
Serve
- 15
Remove from the heat and serve over a bed of rice with some minced parsley and lime wedges, optional.
Nutrition
Per serving (based on 2 servings)
