Description
A vibrant appetizer featuring succulent shrimp in a creamy coconut curry sauce, perfect for any occasion!
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 tbsp curry powder
- 1 cup full-fat coconut milk
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp lime juice
- 1/4 cup fresh cilantro, chopped
Instructions
- Prepare Your Ingredients: Gather all ingredients for a smooth cooking process.
- Sauté Shrimp: Heat a splash of oil in a large skillet over medium heat. Add shrimp and sauté for about 3 minutes on each side until pink and opaque. Remove from skillet and set aside.
- Create Your Sauce: In the same skillet, add minced garlic and grated ginger. Sauté for about 1 minute until fragrant. Then add coconut milk and curry powder, stirring to combine.
- Combine Everything: Return the sautéed shrimp to the skillet and bring the sauce to a simmer. Cook together for about 5 minutes until heated through.
- Add Lime Juice: Stir in fresh lime juice just before serving.
- Serve It Up: Transfer the curry shrimp to serving plates or bowls and garnish with chopped cilantro. Enjoy with crusty bread or rice if desired.
Nutrition
- Serving Size: 4 oz (113g)
- Calories: 280
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 150mg
Keywords: Marinate the shrimp in curry powder for 30 minutes prior to cooking for added flavor. Substitute shrimp with scallops or chicken for a different twist. Incorporate diced bell peppers for extra crunch.