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Coconut Curry Shrimp

A creamy and flavorful tropical dish featuring succulent shrimp in a rich coconut curry sauce, ready in under 30 minutes!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb shrimp, peeled and deveined Use the freshest shrimp for the best texture.
  • 1 can (14 oz) coconut milk Adds creaminess and flavor.
  • 2 tbsp curry powder Adjust to taste for desired spice level.
  • 1 onion, chopped Provides aromatic base.
  • 3 cloves garlic, minced Enhances flavor.
  • 1 tbsp ginger, grated For a fresh, zesty kick.
  • 1 large bell pepper, sliced Adds color and sweetness.
  • 2 tbsp olive oil For sautéing aromatics.
  • to taste tsp salt and pepper For seasoning.
  • garnish Fresh cilantro Optional garnish for presentation.
  • for serving Lime wedges Adds brightness to serve.

Method
 

Cooking Steps
  1. In a large skillet, heat olive oil over medium heat.
  2. Add the chopped onion, minced garlic, and grated ginger. Sauté for about 2-3 minutes, until fragrant.
  3. Sprinkle in the curry powder and stir, allowing the spices to bloom for another minute.
  4. Add the shrimp and bell pepper to the skillet. Cook for 4-5 minutes, stirring gently, until the shrimp turn pink and opaque.
  5. Slowly add the coconut milk, stirring everything together. Season with salt and pepper, and let it simmer for 5-7 minutes, allowing the flavors to meld.
  6. Garnish with chopped cilantro and serve with lime wedges. Enjoy your tropical escape!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze for up to 3 months.