Coconut Curry Shrimp

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A flavorful, aromatic dish, Coconut Curry Shrimp brings together the creaminess of coconut milk with the warmth of curry and a hint of citrus from lime. Perfect for a quick weeknight meal or as an impressive dish for dinner guests, this dish is a comforting combination of sweet, savory, and spicy notes. The shrimp are cooked just right, absorbing the rich flavors of the curry sauce, making every bite a delightful experience.

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Ingredients

For the Coconut Curry Sauce:

• 1 tablespoon coconut oil (or vegetable oil)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1 can (400 ml) coconut milk
• 1 tablespoon fish sauce (or soy sauce for a non-fish version)
• 1 tablespoon lime juice
• Salt and pepper, to taste

For the Shrimp:

• 500 g (1 lb) large shrimp, peeled and deveined
• 1 tablespoon olive oil
• Salt and pepper, to taste

Optional Garnish:

• Fresh cilantro, chopped
• Lime wedges
• Cooked rice or naan bread (for serving)

Instructions

1. Prepare the Coconut Curry Sauce

• Cook Aromatics: In a large skillet or saucepan, heat the coconut oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened and translucent.
• Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
• Add Spices: Stir in the curry powder, ground turmeric, and ground cumin, toasting the spices for about 1 minute.
• Add Coconut Milk: Pour in the coconut milk, stirring to combine with the spices. Bring the mixture to a simmer and let it cook for 5-7 minutes, allowing it to thicken slightly.
• Season the Sauce: Add the fish sauce (or soy sauce), lime juice, salt, and pepper. Taste and adjust seasoning as needed.

2. Prepare the Shrimp

• Season the Shrimp: While the sauce simmers, heat olive oil in a separate skillet over medium-high heat. Season the shrimp with salt and pepper.
• Cook the Shrimp: Add the shrimp to the skillet and cook for 2-3 minutes per side, or until they are pink and opaque. Be careful not to overcook them.

3. Combine and Serve

• Add Shrimp to the Sauce: Once the shrimp are cooked, add them to the coconut curry sauce. Stir to coat the shrimp with the sauce and heat through for 1-2 minutes.
• Serve: Garnish with fresh cilantro and lime wedges. Serve with steamed rice or warm naan bread for the perfect meal.

Helpful Tips

• Adjust Spice Level: For extra heat, add a pinch of cayenne pepper or red pepper flakes to the sauce.
• Use Full-Fat Coconut Milk: Opt for full-fat coconut milk for a richer and creamier sauce.
• Customize the Garnish: Along with cilantro and lime, you can add chopped scallions or toasted coconut for additional flavor and texture.

Cooking Tips

• Avoid Overcooking Shrimp: Shrimp cook quickly; they should be pink and opaque but still tender. Overcooked shrimp can become rubbery, so remove them from heat as soon as they’re done.
• Use a Heavy Skillet: A heavy-bottomed skillet will help distribute heat evenly, preventing the spices from burning when cooking them.
• Curry Powder Substitute: If you don’t have curry powder, make your own blend with equal parts cumin, coriander, and turmeric for a similar flavor profile.

Serving Suggestions

This Coconut Curry Shrimp pairs beautifully with:

• Steamed Jasmine Rice: The fluffy, slightly sweet rice will absorb the creamy curry sauce.
• Naan Bread: Soft, pillowy naan is perfect for dipping and soaking up the curry sauce.
• Light Salad: A cucumber salad with tangy dressing can offer a refreshing contrast to the richness of the curry.

With its rich and comforting flavors, Coconut Curry Shrimp is a crowd-pleasing dish that’s easy to prepare, making it perfect for busy weeknights or special occasions. Enjoy the vibrant fusion of curry spices, coconut milk, and tender shrimp in this satisfying, tropical-inspired meal!