Coconut Curry Shrimp

Coconut Curry Shrimp

from thishealthytable.com
30 min
4 servings

This delicious creamy coconut curry shrimp recipe is a fantastic meal.

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced or grated
  • 1-inch fresh ginger, minced or grated
  • 2 teaspoons curry powder
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon red pepper flakes
  • ½ teaspoon ground black pepper
  • 1 (14.5 ounces) can of coconut milk
  • 1 (14.5 ounces) can of diced tomatoes
  • 1 pound shrimp, peeled and deveined
  • Optional - top with chopped fresh herbs, slices of lime, slices of red chilis or jalapeños

Directions

  1. 1

    Heat 1 tablespoon of olive oil in a large frying pan or skillet over medium heat. 

  2. 2

    Add the onion to the pan and cook for 3 to 4 minutes or until translucent. Then add the diced bell pepper and cook for 3 more minutes. Add the garlic and ginger, and cook, stirring constantly, for 30 seconds. 

  3. 3

    Add the curry powder, salt, red pepper flakes, and black pepper. Stir for 30 seconds. 

  4. 4

    Pour in the coconut milk and diced tomatoes. Stir till combined and all coconut milk is combined.

  5. 5

    Add the shrimp into the pot. Stir gently to coat all the shrimp. Increase the heat and bring the mixture to a low boil, reduce the heat and allow to simmer for 10 minutes. Stir occasionally.

  6. 6

    Turn off the heat and top with optional herbs.

  7. 7

    Optional - serve with white or brown rice and top with sliced chiles and slices of lime.