Description
Coconut Shrimp Curry is a quick and flavorful dish featuring plump, marinated shrimp simmered in a creamy coconut milk sauce infused with aromatic spices. Perfect for a weeknight dinner, this curry offers a rich blend of turmeric, coriander, and curry powder combined with fresh ginger and garlic, served over hot rice and garnished with fresh cilantro for a vibrant finish.
Ingredients
Scale
Shrimp Marinade
- 1 pound extra-large shrimp (peeled and deveined)
- ¼ teaspoon salt
- ¼ teaspoon black pepper (freshly ground)
- ¼ teaspoon cayenne pepper
- 2 tablespoons lemon juice
Curry Sauce
- 1 tablespoon coconut oil
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (minced)
- ½ teaspoon black pepper (freshly ground)
- ½ teaspoon salt (or to taste)
- ½ teaspoon turmeric
- 2 teaspoons ground coriander
- 1 teaspoon curry powder
- 14½ ounces diced tomatoes
- 13½ ounces coconut milk
Garnish and Serving
- 2 tablespoons cilantro (for garnish, or parsley)
- Cooked rice for serving
Instructions
- Marinate the Shrimp: In a small bowl, toss the peeled and deveined shrimp with salt, black pepper, cayenne pepper, and lemon juice. Cover with plastic wrap and refrigerate for 10 minutes to allow the flavors to infuse.
- Cook the Aromatics: While the shrimp is marinating, heat coconut oil in a medium skillet over medium heat. Add the chopped onion and cook for 2 to 3 minutes until softened and translucent. Stir in minced garlic, fresh ginger, black pepper, salt, ground coriander, turmeric, and curry powder, cooking for another minute to release the spices’ aroma.
- Simmer the Sauce: Pour in the diced tomatoes with their juices and the coconut milk. Stir well and bring the mixture to a boil. Reduce heat slightly and let it simmer for about 5 minutes, stirring occasionally to meld the flavors together.
- Cook the Shrimp: Add the marinated shrimp along with any accumulated marinade juices to the skillet. Cook for 2 minutes or until the shrimp turn pink and are cooked through, stirring gently to coat them in the sauce.
- Serve: Spoon the shrimp curry over hot cooked rice. Garnish generously with fresh cilantro or parsley. Serve immediately for a comforting and delicious meal.
Notes
- This Coconut Shrimp Curry is creamy, bold, and ready in just 25 minutes, perfect for busy weeknights.
- Marinating the shrimp briefly with lemon juice and spices boosts the flavor and tenderness.
- Adjust the cayenne pepper quantity to control the heat level to your preference.
- Use fresh cilantro for garnish to enhance the dish’s freshness and aroma.
- Serve with steamed jasmine or basmati rice to soak up the flavorful sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 258 kcal
- Sugar: 4 g
- Sodium: 598 mg
- Fat: 24 g
- Saturated Fat: 21 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 165 mg
