Description
Experience a tropical escape with this Coconut Curry Shrimp, featuring tender shrimp in a rich, creamy coconut sauce infused with aromatic spices.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 can (14 oz) full-fat coconut milk
- 2 tbsp curry powder
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 cup bell peppers, chopped (mixed colors)
- 1 medium onion, diced
- 2 tbsp vegetable oil
- Fresh cilantro for garnish
Instructions
- Chop the onion and bell peppers; mince the garlic and grate the ginger.
- Heat vegetable oil in a skillet over medium heat. Add onion and cook until translucent (about 5 minutes).
- Stir in chopped bell peppers, minced garlic, and grated ginger. Cook for another 3-4 minutes until tender.
- Sprinkle curry powder into the skillet; stir continuously for about 1 minute to release aromas.
- Add coconut milk while scraping any bits from the pan. Simmer gently for about 5 minutes.
- Add shrimp to the skillet; cook until pink and opaque (about 3-5 minutes). Garnish with fresh cilantro before serving.
Notes
- For added nutrition, include vegetables like snap peas or spinach.
- Adjust spice levels by modifying the amount of curry powder used.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 360
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 220mg