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Curried Coconut Shrimp

This Curried Coconut Shrimp recipe brings together tender shrimp, aromatic curry, and rich coconut milk to create a restaurant-worthy meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 -6

Ingredients
  

  • 1½ pounds large shrimp peeled and deveined
  • 2 tablespoons curry powder
  • 1 can 14 oz full-fat coconut milk
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 medium onion finely diced
  • 2 tablespoons vegetable oil
  • 1 lime juiced
  • 2 tablespoons fresh cilantro chopped
  • Salt and pepper to taste
  • Optional: 1 red chili finely chopped (for extra heat)

Instructions
 

  • Pat the shrimp dry with paper towels and season with salt and pepper.
  • Heat vegetable oil in a large skillet over medium-high heat. Once hot, add onions and cook until translucent, about 3-4 minutes.
  • Add garlic and ginger, sautéing for another minute until fragrant.
  • Stir in curry powder and cook for 30 seconds to bloom the spices.
  • Add the shrimp to the pan and cook for 2 minutes per side until they start to turn pink.
  • Pour in the coconut milk, bringing the mixture to a gentle simmer. Cook for 3-4 minutes until the sauce slightly thickens and the shrimp are fully cooked.
  • Finish with lime juice and fresh cilantro.