Coconut Curry Shrimp
Course: RecipesCuisine: Curry
Servings
46
Prep time
5
minutesCooking time
15
minutesCalorieskcal
Total time
20
minutes
Cook Mode
Keep the screen of your device on
Ingredients
2 Tablespoons 2 Butter
1 1 -1/2 pound Peeled And Deveined Raw Shrimp (I Used U10, But Any Size Is Fine)
1 1 whole Medium Onion, Finely Diced
4 cloves 4 Garlic, Minced
1 Tablespoon 1 Curry Powder
1 can 1 (13 1/2 Oz. Size) Coconut Milk (I Used “A Taste Of Thai” Brand)
2 Tablespoons 2 Honey, More To Taster
1/4 teaspoon 1/4 Kosher Salt (more To Taste)
1 1 whole Lime, Juiced
Hot Sauce, Optional
12 12 whole Basil Leaves, Chopped, Plus More For Garnish
2 cups 2 Basmati Rice, Cooked According To Package Directions
Directions
- Heat the butter in a large skillet (I used non-stick) over medium-high heat.
- Add the shrimp and cook for 2 to 3 minutes, turning them over halfway through, until fully cooked. Remove to a plate and set aside.
- Add the onion and garlic to the skillet and stir to cook for 2 minutes.
- Sprinkle the curry powder over the onions and continue cooking the onions, stirring, for another couple of minutes.
- Reduce the heat to medium-low and pour in the coconut milk, stirring to combine.
- Add honey, salt, and lime juice, and allow the sauce to heat up until bubbling gently.
- Add shrimp into the sauce, tossing to coat, and allow it to simmer for 2 to 3 minutes or until slightly thickened.
- Taste the sauce and add more salt, lime juice, or honey depending on your taste.
- Stir in the basil. (Add hot sauce if you want a little kick.)
- Serve shrimp and sauce over a bed of cooked basmati rice, garnishing with more basil.
