Name: Coconut Curry Shrimp
Total time: 30 min
Ingredients: 1 lb large shrimp (peeled and deveined); 2 tbsp olive oil (or coconut oil for a richer flavor); 1 medium onion (diced); 3 cloves garlic (minced); 1-inch piece of ginger (grated); 1 tbsp curry powder (for that signature spice); 1 tsp ground turmeric (for that beautiful golden color); 1 can (14 oz) coconut milk (full-fat for richness); 1/2 cup chicken broth (or vegetable broth for a lighter version); 1 tbsp red curry paste (adjust for spiciness); 1 tbsp soy sauce (or coconut aminos for a gluten-free option); 1 tbsp lime juice (freshly squeezed); 1 tsp brown sugar (to balance the heat); Salt and pepper (to taste); Fresh cilantro (for garnish); Cooked rice (for serving, optional)

Ingredients

Scale

1 lb large shrimp (peeled and deveined)
2 tbsp olive oil (or coconut oil for a richer flavor)
1 medium onion (diced)
3 cloves garlic (minced)
1-inch piece of ginger (grated)
1 tbsp curry powder (for that signature spice)
1 tsp ground turmeric (for that beautiful golden color)
1 can (14 oz) coconut milk (full-fat for richness)
1/2 cup chicken broth (or vegetable broth for a lighter version)
1 tbsp red curry paste (adjust for spiciness)
1 tbsp soy sauce (or coconut aminos for a gluten-free option)
1 tbsp lime juice (freshly squeezed)
1 tsp brown sugar (to balance the heat)
Salt and pepper (to taste)
Fresh cilantro (for garnish)
Cooked rice (for serving, optional)

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Instructions

Prepare the Shrimp:
Start by peeling and deveining the shrimp if it’s not already done. Give them a quick rinse under cold water and set them aside to dry with paper towels. This step is important because you don’t want extra moisture when cooking the shrimp.
Cook the Onion, Garlic, and Ginger:
In a large skillet or pan, heat up your olive oil (or coconut oil) over medium heat. Add the diced onion and sauté for about 2-3 minutes until softened and slightly translucent. Now add the garlic and grated ginger, cooking for another 30 seconds until fragrant. This is where the magic happens—the aroma will be mouthwatering!
Add the Spices:
Stir in the curry powder and turmeric. Allow the spices to bloom in the oil, cooking them for about a minute. This step helps release the essential oils in the spices, giving the curry a deep, rich flavor.
Pour in the Coconut Milk and Broth:
Next, pour in the coconut milk and chicken broth. Stir everything together to combine. Bring the mixture to a gentle simmer, then let it cook for 5-7 minutes, stirring occasionally. You’ll notice the sauce begin to thicken slightly, and the flavors will meld together beautifully.
Add the Red Curry Paste and Soy Sauce:
Now it’s time to add the red curry paste and soy sauce. The curry paste adds a nice kick of heat and richness. Stir everything well to make sure the paste dissolves into the sauce. You can adjust the amount of paste depending on how spicy you like your curry.
Cook the Shrimp:
Add the shrimp to the pan, arranging them in an even layer. Cook for about 2-3 minutes on each side until the shrimp turns pink and opaque. Don’t overcook them, or they’ll become tough. The shrimp should absorb the flavors of the sauce, making each bite deliciously spiced and tender.
Finish the Sauce:
Once the shrimp is cooked, add the lime juice and brown sugar. This helps balance the richness of the coconut milk and adds a nice pop of freshness. Taste the sauce and adjust the salt and pepper as needed.
Serve:
Serve the shrimp and coconut curry sauce over a bed of warm rice. Garnish with freshly chopped cilantro for a burst of color and freshness. You can even drizzle a little extra lime juice on top for an added tang.

Nutrition

Serving Size: 6
Calories: 350
Fat: 22g
Carbohydrates: 20g
Protein: 25g