Description
Learn how to make a delicious Easy Coconut Curry Shrimp dish that’s bursting with flavor and ready in no time. Perfect for a quick and satisfying meal!
Ingredients
- 1 pound (454 g) extra-large shrimp (peeled and deveined)
- 1/4 teaspoon (1 ml) salt
- 1/4 teaspoon (1 ml) black pepper (freshly ground)
- 1/4 teaspoon (1 ml) cayenne pepper
- 2 tablespoons (30 ml) lemon juice
- 1 tablespoon (15 ml) vegetable oil
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 1 tablespoon (15 ml) fresh ginger (minced)
- 1/2 teaspoon (3 ml) black pepper (freshly ground)
- 1/2 teaspoon (3 ml) salt (or to taste)
- 1/2 teaspoon (3 ml) turmeric
- 2 teaspoons (10 ml) ground coriander
- 1 teaspoon (5 ml) curry powder
- 14 1/2 ounces (411 g) diced tomatoes
- 13 1/2 ounces (383 g) coconut milk
- 2 tablespoons (30 ml) cilantro (for garnish or parsley)
- Cooked rice for serving
Instructions
- In a small bowl, combine the shrimp with the marinade ingredients. Cover the bowl with plastic wrap and place it in the fridge for 10 minutes.
- As the shrimp marinates, warm the oil in a medium skillet. Add the onion and sauté for 2 to 3 minutes until it softens and turns translucent. Mix in the garlic, ginger, pepper, salt, coriander, turmeric, and curry powder. Continue cooking for another minute.
- Pour in the diced tomatoes, including their juices, along with the coconut milk. Stir everything together and bring it to a boil. Let it cook for about 5 minutes, stirring from time to time.
- Add the shrimp along with any juices from the marinade into the skillet, and cook for another 2 minutes or until the shrimp are pink and fully cooked.
- Serve the dish over hot rice and sprinkle with cilantro or parsley for garnish.
Notes
- Devein the shrimp properly for a better texture.
- Adjust salt to taste as flavors develop.
- Use fresh ginger for a vibrant curry flavor.
