Coconut Curry Shrimp
This easy Coconut Curry Shrimp recipe is ready in 20 minutes! Seared shrimp are tossed in a rich and creamy Thai red curry coconut sauce to give you a takeout-style weeknight dinner or meal prep.
Servings: 4
Ingredients
- 1 tbsp butter or coconut oil
- 1 lb. large shrimp peeled and deveined
- salt and black pepper
- 1 tbsp olive oil
- 1 red bell pepper minced
- 1 shallot minced
- 3 garlic cloves minced
- 3 tbsp red curry paste
- 1 tsp curry powder
- 1 tsp sugar
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp coriander
- 1/4 tsp turmeric
- pinch white pepper
- 14 oz. coconut milk
- 2 tbsp soy sauce
- 1 tbsp lime juice
- cilantro for garnish
Instructions
- Heat butter in a large skillet over medium heat. Once melted, add the shrimp, along with a pinch of salt and pepper, and cook for 2-3 minutes until the shrimp is pink; remove with a slotted spoon.
- Add the oil to that same skillet, along with the bell pepper and shallot, and sauté for 3-4 minutes. Next, add the garlic cloves, red curry paste, curry powder, sugar, cumin, salt, coriander, turmeric, and white pepper and stir for 30 seconds.
- Pour in the coconut milk, along with the soy sauce and lime juice and whisk to combine. Bring the sauce to a simmer and simmer until the sauce thickens slightly, about 5 minutes.
- Add the shrimp back into the skillet and simmer for 1 more minute; remove from the heat. Add plenty of cilantro and extra lime juice to taste and enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 374kcal | Carbohydrates: 11g | Protein: 19g | Fat: 30g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 150mg | Sodium: 1474mg | Potassium: 479mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3006IU | Vitamin C: 42mg | Calcium: 112mg | Iron: 5mg
