Welcome to a culinary adventure that blends vibrant flavors and tantalizing aromas—today, we’re diving into the delicious world of Coconut Curry Shrimp. This dish marries succulent shrimp with a rich and creamy coconut curry sauce, offering a perfect balance of sweet, savory, and spicy notes. Whether you’re a seasoned cook or just starting out, this recipe is both simple and impressive, making it ideal for a weeknight dinner or a special occasion. With its exotic flavors and comforting texture, Coconut Curry Shrimp is sure to become a new favorite on your menu. Let’s explore how to create this delightful dish and bring a touch of tropical flair to your table.
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:
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, and cook for another minute until fragrant.
Add Spices: Add the curry powder, ground turmeric, and ground cumin. Stir and cook for about 1 minute to toast the spices.
Add Coconut Milk: Pour in the coconut milk, stirring to combine with the spices. Bring the mixture to a simmer.
Season Sauce: Add the fish sauce (or soy sauce), lime juice, salt, and pepper. Simmer the sauce for 5-7 minutes, allowing it to thicken slightly. Adjust seasoning to taste.
Prepare the Shrimp:
Season Shrimp: While the sauce is simmering, heat olive oil in a separate skillet over medium-high heat. Season the shrimp with salt and pepper.
Cook 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.
Combine and Serve:
Add Shrimp to 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 serve with lime wedges. Enjoy over cooked rice or with naan bread if desired.
Tips:
Adjust Spice Level: If you prefer a spicier curry, add a pinch of cayenne pepper or red pepper flakes to the sauce.
Coconut Milk: Use full-fat coconut milk for a richer, creamier sauce.
Rice or Naan: Serve the curry with steamed rice or warm naan bread to soak up the delicious sauce.
Enjoy your Coconut Curry Shrimp—a creamy, flavorful dish with a delightful blend of tropical and aromatic spices!
