Description
A simple recipe for shrimp cooked in a rich coconut sauce.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 1 (13.5 oz) can full-fat coconut milk
- 1/2 cup chicken broth
- 1 tbsp lime juice
- 1 tsp curry powder
- 1/4 tsp salt
- 1/8 tsp black pepper
- 2 tbsp fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add garlic and shallot; cook until softened, about 2 minutes.
- Add shrimp to the skillet and cook for 2-3 minutes per side until pink. Remove shrimp and set aside.
- Pour coconut milk and chicken broth into the skillet. Bring to a simmer.
- Stir in lime juice, curry powder, salt, and pepper. Let the sauce simmer and reduce slightly for 5 minutes.
- Return the cooked shrimp to the skillet. Cook for 1 minute to heat through.
- Garnish with fresh cilantro before serving.
Notes
- Serve this dish over white rice or with crusty bread to soak up the sauce.
- For a thicker sauce, simmer for a few extra minutes until it coats the back of a spoon.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 30
- Saturated Fat: 22
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 35
- Cholesterol: 250
Keywords: coconut shrimp, creamy sauce, quick dinner, seafood, shrimp recipe