Coconut Shrimp Curry

 

Coconut Shrimp Curry

Ingredients:

1 lb extra-large shrimp, peeled and deveined

¼ tsp salt

¼ tsp black pepper

¼ tsp cayenne pepper

2 tbsp lemon juice

1 tbsp coconut oil

1 medium onion, chopped

3 cloves garlic, minced

1 tbsp fresh ginger, minced

½ tsp black pepper (freshly ground)

½ tsp salt (or to taste)

½ tsp turmeric

2 tsp ground coriander

1 tsp curry powder

14½ oz diced tomatoes

13½ oz full-fat coconut milk

2 tbsp fresh cilantro (or parsley), chopped (for garnish)

Cooked rice, for serving

Instructions:

In a small bowl, toss the shrimp with salt, black pepper, cayenne pepper, and lemon juice. Cover and refrigerate for about 10 minutes to marinate.

While the shrimp marinates, heat the coconut oil in a medium skillet over medium heat. Add the chopped onion and sauté for 2–3 minutes, until soft.

Add the minced garlic and ginger. Cook for another minute until fragrant.

Stir in the black pepper, salt, turmeric, ground coriander, and curry powder. Cook for about 30 seconds to bloom the spices.

Pour in the diced tomatoes (with their juices) and the coconut milk. Stir well and bring the mixture to a gentle boil. Let it simmer for 5 minutes, stirring occasionally.

Add the marinated shrimp (with any accumulated juices) into the sauce. Cook for 2 minutes, or until the shrimp turns pink and is cooked through.

Remove from heat. Stir in the chopped cilantro (or parsley).

Serve the curry hot over cooked rice, and enjoy every rich, creamy bite!

Prep Time: ~10 minutes

Cook Time: ~15 minutes

Total Time: ~25 minutes

Servings: About 4