Shrimp Coconut Curry in a Hurry
by memmueller1
If you’re craving a flavor-packed, protein-rich meal, but don’t have a ton of time to spend in the kitchen, this is a recipe you need to try. This bold yet delicate shrimp coconut curry dish can be on your plate – or impressing a date – in about 20 minutes (10 if you buy shrimp that is already peeled and deveined).
Shrimp is cooked in fragrant coconut milk with curry powder, fresh ginger and lime, and a touch of honey. Dress it up with brown rice and chopped cilantro, and serve with a wedge of lime. If you like a little bit of heat, add a pinch of crushed red pepper or a finely chopped fresno chile.
Shrimp cooks unbelievably fast, so keep an eye on your cooking temperature. For the best results, cook the shrimp with the onions and peppers over high heat for only 30 seconds. Add the coconut milk mixture to cool the pan and turn the burner to low. Shrimp will continue to cook after you’ve removed them from heat, so turn off your burner as soon as the shrimp becomes opaque, then serve immediately, or transfer to a serving dish. If you prefer your shrimp more well-done, leave them in the hot pan until ready to serve.
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INGREDIENTS
- 1/2 cup canned coconut milk
- 2 tsp fresh lime juice
- 1 tsp raw honey (or agave syrup) ; optional
- 1 tsp Curry powder
- 2 thin slices fresh ginger ; peeled, finely chopped
- 1/2 tsp garlic ; finely chopped
- 12 oz raw medium shrimp ; peeled, deveined
- 1/2 tsp ground black pepper
- 2 tsp extra-virgin organic coconut oil
- 1 medium red bell pepper ; chopped
- 6 springs fresh cilantro ; garnish (optional)
INSTRUCTIONS
1. Combine coconut milk, lime juice, honey, curry powder, ginger, and garlic in a small bowl; mix well. Set aside.
2. Season shrimp with pepper.
3. Heat oil in large nonstick skillet over medium-high heat.
4. Add shrimp and bell pepper; cook, stirring frequently, for 30 seconds.
5. Add coconut milk mixture. Bring to a boil. Reduce heat to low; gently boil for 5 minutes, or until sauce is slightly thickened and shrimp is opaque and firm.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (291g) | ||
| Recipe Makes: 2 Servings | ||
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| Calories: 134 | ||
| Calories from Fat: 111 (83%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 12.3g | 16 % | |
| Saturated Fat 10.7g | 54 % | |
| Monounsaturated Fat 0.5g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 10.3mg | 0 % | |
| Potassium 267.5mg | 7 % | |
| Total Carbohydrate 6.2g | 2 % | |
| Dietary Fiber 1.5g | 6 % | |
| Sugars, other 4.7g | ||
| Protein 1.9g | 3 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 134
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