How To Make Curry-Coconut Shrimp Recipe
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Serves:
Ingredients
- 1 lb (450g) shrimp, peeled and deveined
- 2 tbsp vegetable oil
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 can (14 oz) coconut milk
- 1 cup (240ml) chicken broth
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 red bell pepper, sliced
- 1 cup (150g) snap peas
- Juice of 1 lime
- Fresh cilantro, for garnish
- Cooked rice, for serving
Instructions
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In a large skillet, heat the vegetable oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
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Stir in the curry powder and turmeric and cook for an additional minute.
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Add the shrimp to the skillet and cook until pink and cooked through, about 3-4 minutes. Remove the shrimp from the skillet and set aside.
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In the same skillet, add the coconut milk, chicken broth, fish sauce, and brown sugar. Bring to a simmer and cook for 10 minutes to allow the flavors to meld together.
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Return the shrimp to the skillet and add the red bell pepper and snap peas. Cook for an additional 2-3 minutes, until the vegetables are tender-crisp.
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Stir in the lime juice and season with salt and pepper to taste.
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Serve the curry-coconut shrimp over cooked rice and garnish with fresh cilantro.
Nutrition
- Calories : 320kcal
- Total Fat : 20g
- Saturated Fat : 14g
- Cholesterol : 180mg
- Sodium : 970mg
- Total Carbohydrates : 14g
- Dietary Fiber : 2g
- Sugar : 6g
- Protein : 23g
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