This Coconut Curry Shrimp is a warm and inviting dish, featuring juicy shrimp swimming in a creamy coconut curry sauce. The blend of spices makes it simply mouthwatering!
Trust me, it’s hard to resist a bowl of this goodness. I like to serve it over rice, and then I might just have to savor some extra sauce with a spoon! 😄
Making this dish is a breeze. Just cook everything in one pot, and you’ll have a tasty meal ready in no time. It’s comforting, delicious, and oh-so-easy to whip up!
Key Ingredients & Substitutions
Shrimp: Fresh or frozen shrimp both work well! If using frozen, just thaw them before cooking. If shrimp aren’t available, you could substitute with firm tofu or even chicken pieces for a different protein.
Coconut Milk: Full-fat coconut milk adds richness to the sauce. If you’re looking for a lighter option, you can use light coconut milk or even unsweetened almond milk, but the flavor will be different.
Curry Powder: This is a key ingredient for flavor. If you have specific spices at home, you can create your own blend using cumin, coriander, and turmeric. Just adjust based on your spice preference!
Vegetables: Feel free to swap in any veggies you enjoy. Spinach, kale, or snap peas work great. I love adding more colors and textures to the dish!
How Do I Ensure My Shrimp Are Cooked Perfectly?
Cooking shrimp just right is essential for the best texture. Here’s how to do it:
- Make sure your shrimp are thawed if frozen. Pat them dry with a paper towel to remove excess moisture.
- Add shrimp to the sauce only when it’s simmering; this helps them cook quickly.
- Watch closely! Cook for only 3-5 minutes until they turn pink and opaque. Overcooking can make them rubbery.
With these tips, your Coconut Curry Shrimp will be deliciously tender and flavorful every time! Enjoy your cooking adventure!
How to Make Coconut Curry Shrimp
Ingredients You’ll Need:
For the Curry:
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 tbsp vegetable oil or coconut oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1-2 tbsp curry powder (adjust to taste)
- 1 tsp ground turmeric
- 1/2 tsp chili flakes or cayenne pepper (optional, for heat)
- 1 can (14 oz / 400 ml) coconut milk (full fat preferred)
- 1 cup diced tomatoes (fresh or canned)
- 1/2 cup chopped bell pepper or mixed vegetables like zucchini or broccoli (optional)
- Salt and pepper, to taste
- Juice of 1/2 lime
- Fresh cilantro (coriander), chopped
- 2 green onions, sliced
- Cooked white rice or basmati rice, for serving
For the Garnish:
How Much Time Will You Need?
This delicious Coconut Curry Shrimp will take about 10 minutes of prep time and 15 minutes of cooking time, making the total around 25 minutes. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large skillet or pan, heat the oil over medium heat. Once hot, add the chopped onion. Sauté for about 3-4 minutes or until the onion becomes translucent and soft. This brings great flavor to your base!
2. Add the Garlic and Ginger:
Next, add the minced garlic and grated ginger to the skillet. Cook for another minute, stirring constantly so they don’t burn. You’ll love the fragrant aroma that fills your kitchen!
3. Incorporate the Spices:
Now, it’s time to stir in the curry powder, turmeric, and chili flakes (if you like heat). Cook the spices for about 1 minute, allowing their flavors to bloom. This is where the magic happens!
4. Create the Coconut Sauce:
Pour in the coconut milk and stir well to create a creamy sauce. The mixture should look smooth and delightful! Then, add the diced tomatoes and any additional vegetables you opted for. Reduce the heat slightly and let it simmer for about 5-7 minutes.
5. Add the Shrimp:
Season the shrimp with salt and pepper, then add them to the pan. Cook for about 3-5 minutes, stirring occasionally, until the shrimp turn pink and curl up. Be careful not to overcook them, as they can get rubbery!
6. Final Seasoning and Serve:
Adjust the seasoning by adding more salt, pepper, and the lime juice to taste. Give it a final stir to combine everything. Now, it’s time to serve!
7. Plate and Garnish:
Serve the coconut curry shrimp over a bed of fluffy cooked rice. Don’t forget to garnish with freshly chopped cilantro and sliced green onions for that fresh touch!
Enjoy your warm, flavorful Coconut Curry Shrimp with vibrant coconut sauce and fresh herbs! It’s sure to be a hit!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before cooking. You can do this overnight in the fridge or quickly by placing them in a sealed plastic bag and submerging them in cold water for about 30 minutes.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 2-3 days. When reheating, do so gently on the stove or in the microwave to prevent the shrimp from becoming overcooked and rubbery.
Can I Substitute Other Proteins?
Of course! If you prefer, you can use chicken, firm tofu, or even fish instead of shrimp. Just adjust cooking times accordingly; for chicken, ensure it’s cooked through, while tofu only needs to be warmed.
What Can I Serve with Coconut Curry Shrimp?
This dish pairs wonderfully with rice (white or basmati), but you can also serve it with quinoa or cauliflower rice for a lighter option. A side of steamed veggies or a fresh green salad complements it nicely as well!