Coconut Curry Shrimp Recipe

Name: Coconut Curry Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons salted butter; 1 1/2 pounds peeled and deveined raw shrimp (I used U10, but any size is fine); 4 cloves garlic, minced; 1 medium onion, finely diced; 1 tablespoon curry powder; One 13 1/2-ounce can coconut milk (I used A Taste of Thai brand); 2 tablespoons honey, or more to taste; 1/4 teaspoon kosher salt, or more to taste; Juice of 1 lime, or more to taste; 12 fresh basil leaves, chopped, plus more for garnish; Hot sauce, as needed, optional; Cooked basmati rice, for serving

Servings: persons

2 tablespoons salted butter
1 1/2 pounds peeled and deveined raw shrimp (I used U10, but any size is fine)
4 cloves garlic, minced
1 medium onion, finely diced
1 tablespoon curry powder
One 13 1/2-ounce can coconut milk (I used A Taste of Thai brand)
2 tablespoons honey, or more to taste
1/4 teaspoon kosher salt, or more to taste
Juice of 1 lime, or more to taste
12 fresh basil leaves, chopped, plus more for garnish
Hot sauce, as needed, optional
Cooked basmati rice, for serving

1
Heat the butter in a large skillet (I used nonstick) over medium-high heat.
2
Add the shrimp and cook, turning them over halfway through, until fully cooked, 2 to 3 minutes.
3
Remove to a plate and set aside.
4
Add the garlic and onions to the skillet and stir to cook for 2 minutes.
5
Sprinkle the curry powder over the onions and continue cooking, stirring, for another couple of minutes.
6
Reduce the heat to medium low and pour in the coconut milk, stirring to combine.
7
Add the honey, salt and lime juice, and allow the sauce to heat up until bubbling gently.
8
Add the shrimp to the sauce, tossing to coat, and allow it to simmer until slightly thickened, 2 to 3 minutes.
9
Taste the sauce and add more salt, lime juice or honey, depending on your taste.
10
Stir in the basil.
11
(Add hot sauce if you want a little kick.)
12
Serve the shrimp and sauce over a bed of cooked basmati rice, garnishing with more basil.
13
Delicious!

320

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons salted butter, 1 1/2 pounds peeled and deveined raw shrimp (I used U10, but any size is fine), 4 cloves garlic, minced, 1 medium onion, finely diced, and more.

Yes, Coconut Curry Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Curry Shrimp

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