AuthorRita's KitchenCategoryCuisineCooking MethodDifficultyBeginner

Yields46 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins

 2 Tablespoons Butter
 1-1/2 pound Peeled And Deveined Raw Shrimp (I Used U10, But Any Size Is Fine)
 1 whole Medium Onion, Finely Diced
 4 cloves Garlic, Minced
 1 Tablespoon Curry Powder
 1 can (13 1/2 Oz. Size) Coconut Milk (I Used "A Taste Of Thai" Brand)
 2 Tablespoons Honey, More To Taste
 1/4 teaspoon Kosher Salt (more To Taste)
 1 whole Lime, Juiced
 Hot Sauce, Optional
 12 whole Basil Leaves, Chopped, Plus More For Garnish
 2 cups Basmati Rice, Cooked According To Package Directions

1

Heat the butter in a large skillet (I used non-stick) over medium-high heat.

2

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.

3

Add the onion and garlic to the skillet and stir to cook for 2 minutes.

4

Sprinkle the curry powder over the onions and continue cooking the onions, stirring, for another couple of minutes.

5

Reduce the heat to medium-low and pour in the coconut milk, stirring to combine.

6

Add honey, salt, and lime juice, and allow the sauce to heat up until bubbling gently.

7

Add shrimp into the sauce, tossing to coat, and allow it to simmer for 2 to 3 minutes or until slightly thickened.

8

Taste the sauce and add more salt, lime juice, or honey depending on your taste.

9

Stir in the basil. (Add hot sauce if you want a little kick.)

10

Serve shrimp and sauce over a bed of cooked basmati rice, garnishing with more basil.

http://thepioneerwoman.com/cooking/coconut-curry-shrimp/

Ingredients

 2 Tablespoons Butter
 1-1/2 pound Peeled And Deveined Raw Shrimp (I Used U10, But Any Size Is Fine)
 1 whole Medium Onion, Finely Diced
 4 cloves Garlic, Minced
 1 Tablespoon Curry Powder
 1 can (13 1/2 Oz. Size) Coconut Milk (I Used "A Taste Of Thai" Brand)
 2 Tablespoons Honey, More To Taste
 1/4 teaspoon Kosher Salt (more To Taste)
 1 whole Lime, Juiced
 Hot Sauce, Optional
 12 whole Basil Leaves, Chopped, Plus More For Garnish
 2 cups Basmati Rice, Cooked According To Package Directions

Directions

1

Heat the butter in a large skillet (I used non-stick) over medium-high heat.

2

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.

3

Add the onion and garlic to the skillet and stir to cook for 2 minutes.

4

Sprinkle the curry powder over the onions and continue cooking the onions, stirring, for another couple of minutes.

5

Reduce the heat to medium-low and pour in the coconut milk, stirring to combine.

6

Add honey, salt, and lime juice, and allow the sauce to heat up until bubbling gently.

7

Add shrimp into the sauce, tossing to coat, and allow it to simmer for 2 to 3 minutes or until slightly thickened.

8

Taste the sauce and add more salt, lime juice, or honey depending on your taste.

9

Stir in the basil. (Add hot sauce if you want a little kick.)

10

Serve shrimp and sauce over a bed of cooked basmati rice, garnishing with more basil.

Coconut Curry Shrimp