Coconut Curry Shrimp

Coconut Curry Shrimp

Coconut Curry Shrimp is a delightful dish that combines the rich creaminess of coconut milk with the vibrant spices of curry and the succulent taste of fresh shrimp. This aromatic recipe is not only a feast for the senses but also a dish that brings a warm, tropical flair to your dinner table. It’s worth making because it transforms simple ingredients into a luxurious meal that will impress your family and friends while being incredibly easy to prepare. In this step-by-step guide, we’ll walk you through creating this mouthwatering dish.

Why You’ll Love This Recipe

Coconut Curry Shrimp offers numerous benefits that make it a perfect choice for any weeknight dinner. It features easy prep steps, ensuring you won’t spend hours in the kitchen. The recipe is family-friendly, catering to both adults and kids who enjoy flavorful meals. Additionally, this dish comes together quickly, making it an ideal option for those busy days. With minimal ingredients and straightforward cooking techniques, you’ll find this recipe to be a lifesaver when hunger strikes.

Ingredients for Coconut Curry Shrimp

For this Coconut Curry Shrimp recipe, you will need the following ingredients:

• 500g large shrimp: Fresh and sweet with a delicate texture.
• 1 medium onion: Finely chopped for a savory base.
• 2 cloves garlic: Minced, imparting a fragrant aroma.
• 1 tablespoon fresh ginger: Grated, adding warmth and spice.
• 1 tablespoon coconut oil: Richly flavored, perfect for sautéing.
• 1 tablespoon olive oil: Enhancing the taste with its fruity notes.
• 2 tablespoons curry powder: Bringing an explosion of flavor and color.
• 1 teaspoon ground turmeric: Bright yellow and earthily aromatic.
• 1/2 teaspoon ground cumin: Earthy spice that deepens the flavor profile.
• 1 can coconut milk: Lush and creamy, lending a tropical essence.
• 1 tablespoon fish sauce: Adding umami depth to the sauce.
• 1 tablespoon fresh lime juice: Brightens and balances the flavors.
• Salt and black pepper: Season to taste for a perfect finish.
• Fresh cilantro: For garnish adding a refreshing touch.
• 1 lime: Cut into wedges for extra citrusy brightness.
• Cooked rice or naan bread: Essential for serving alongside the curry.

Step-by-Step Directions for Coconut Curry Shrimp

1. Sauté the Aromatics: Begin by heating the coconut oil and olive oil in a large pan over medium heat. Once hot, add the chopped onion, followed by the minced garlic and grated ginger. Sauté these ingredients until they become soft and fragrant, creating a delicious base for your curry.

2. Build the Flavor: Next, stir in the curry powder, turmeric, and cumin. Allow these spices to cook for about a minute. This process will help the spices bloom, releasing their essential oils and enhancing the overall flavor of the dish.

3. Make the Curry Sauce: Now it’s time to pour in the coconut milk, fish sauce, and fresh lime juice. Stir the mixture well and bring it to a gentle simmer. This step is crucial as it allows the flavors to meld together beautifully.

4. Cook the Shrimp: Add your peeled and deveined shrimp to the simmering sauce. Cook for 3-5 minutes, or until the shrimp turn pink and opaque. Don’t forget to season it with salt and black pepper to taste, ensuring it’s just right.

5. Garnish & Serve: Finally, sprinkle fresh cilantro over the curry and serve hot with cooked rice or warm naan. Include lime wedges on the side for that extra citrusy kick which elevates the dish further.

Tips & Tricks

Get the most out of your Coconut Curry Shrimp with these chef’s secrets and cooking hacks:

• Quick Peel: To speed up shrimp preparation, buy peeled and deveined shrimp from your local market.
• Veggies Matter: Feel free to add veggies like bell peppers or spinach for a nutritional boost and vibrant hue.
• Gluten-Free Option: Ensure your fish sauce and any accompanying bread are gluten-free if needed for dietary preferences.
• Leftover Magic: Leftover curry can be transformed into a soup by adding extra coconut milk and broth the following day.
• Spice Level: Adjust the amount of curry powder according to your spice tolerance for a personalized kick.

Serving Suggestions & Pairings

When serving Coconut Curry Shrimp, creativity in presentation can enhance the dining experience. Serve the curry in a beautiful bowl, garnished with fresh cilantro and lime wedges. Pair it with fluffy white rice, hearty brown rice, or soft naan bread to soak up the flavorful sauce. A side salad featuring fresh greens, avocados, and a light dressing can also complement the richness of the curry beautifully.

Nutritional Information

This Coconut Curry Shrimp recipe is not only delicious but also nutritious. On average, a serving contains around 350 calories, depending on portion sizes and accompaniment. With a good balance of protein from shrimp and healthy fats from coconut milk, this dish can be a satisfying option for dinner, especially if you skip the naan.

Storing Tips & Variations for Coconut Curry Shrimp

To make the most out of your Coconut Curry Shrimp, consider these storing tips and variations:

• Freezing: Allow leftover curry to cool completely before transferring it to an airtight container. It can be frozen for up to 3 months.
• Reheating: To reheat, warm slowly on the stove over low heat, adding a splash of coconut milk to restore creaminess.
• Healthier Swaps: For a lighter version, use low-fat coconut milk or replace some shrimp with your favorite vegetables.
• Creative Variations: Experiment with different proteins such as chicken or tofu, and feel free to adjust the spices to your preference for a unique twist.

Conclusion for Coconut Curry Shrimp

Coconut Curry Shrimp is a dish that promises flavor, ease, and comfort. With its tropical vibes and aromatic spices, it’s a recipe worth adding to your culinary repertoire. Don’t wait any longer—prepare this delicious dish right away and treat yourself and your loved ones to an unforgettable meal!

FAQs

1. Can I use frozen shrimp for this recipe?
Yes, frozen shrimp is convenient and can be used. Just ensure they are thoroughly thawed before cooking.

2. Is this dish spicy?
The spice level can be adjusted based on your preference by using more or less curry powder.

3. What can I substitute for fish sauce?
You can use soy sauce or a combination of tamari and lime juice for a similar umami flavor.

4. Can this be made vegan?
Absolutely! Substitute shrimp with firm tofu and use a plant-based fish sauce or omit it altogether for a delightful vegan version.

5. How long does the curry last in the fridge?
Coconut Curry Shrimp can last in the refrigerator for up to 3 days when stored in an airtight container.

Print Recipe

Coconut Curry Shrimp

Coconut Curry Shrimp is a delightful dish that combines rich coconut milk with vibrant curry spices and succulent shrimp, offering a warm tropical flair perfect for any dinner.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Dinner, Main Course

Cuisine: Asian, Tropical

Keyword: Coconut Curry Shrimp, Curry Recipe, Easy Dinner, Shrimp Curry, Tropical Recipe

Servings: 4 servings

Calories: 350kcal

Ingredients

For the Curry

• 500 g large shrimp Fresh and sweet with a delicate texture.
• 1 medium onion Finely chopped for a savory base.
• 2 cloves garlic Minced, imparting a fragrant aroma.
• 1 tablespoon fresh ginger Grated, adding warmth and spice.
• 1 tablespoon coconut oil Richly flavored, perfect for sautéing.
• 1 tablespoon olive oil Enhances the taste with fruity notes.
• 2 tablespoons curry powder Bringing an explosion of flavor and color.
• 1 teaspoon ground turmeric Bright yellow and earthily aromatic.
• 1/2 teaspoon ground cumin Earthy spice that deepens the flavor profile.
• 1 can coconut milk Lush and creamy, lending a tropical essence.
• 1 tablespoon fish sauce Adding umami depth to the sauce.
• 1 tablespoon fresh lime juice Brightens and balances the flavors.
• to taste salt and black pepper Season to taste for a perfect finish.

For Serving

• Fresh cilantro For garnish, adding a refreshing touch.
• 1 lime Cut into wedges for extra citrusy brightness.
• Cooked rice or naan bread Essential for serving alongside the curry.

Instructions

Preparation

• Begin by heating the coconut oil and olive oil in a large pan over medium heat.
• Add the chopped onion, followed by minced garlic and grated ginger. Sauté until soft and fragrant.

Cooking

• Stir in the curry powder, turmeric, and cumin. Cook for about a minute to bloom the spices.
• Pour in the coconut milk, fish sauce, and fresh lime juice. Stir well and bring to a gentle simmer.
• Add the peeled and deveined shrimp to the sauce. Cook for 3-5 minutes until shrimp turn pink and opaque.
• Season with salt and black pepper to taste.

Serving

• Sprinkle fresh cilantro over the curry and serve hot with cooked rice or warm naan.
• Include lime wedges on the side for extra citrusy kick.

Notes

Quick Peel: Buy peeled and deveined shrimp for convenience. Feel free to add veggies like bell peppers or spinach for a nutritional boost. Adjust spice level based on preference. Leftover curry can be made into a soup by adding broth.