Shrimp Coconut Curry In A Hurry Recipe

Name: Shrimp Coconut Curry In A Hurry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup coconut milk canned; 1 teaspoon fresh lime juice; 1/2 teaspoon raw honey or agave syrup, optional; 1/2 teaspoon curry powder; 1 slice fresh ginger peeled, finely chopped; 1/4 teaspoon chopped garlic finely; 6 ounces medium shrimp peeled, deveined; 1/4 teaspoon ground black pepper; 1 teaspoon organic coconut oil extra-virgin; 1/2 red bell pepper medium, chopped

Servings: persons

1/4 cup coconut milk canned
1 teaspoon fresh lime juice
1/2 teaspoon raw honey or agave syrup, optional
1/2 teaspoon curry powder
1 slice fresh ginger peeled, finely chopped
1/4 teaspoon chopped garlic finely
6 ounces medium shrimp peeled, deveined
1/4 teaspoon ground black pepper
1 teaspoon organic coconut oil extra-virgin
1/2 red bell pepper medium, chopped

1
Combine coconut milk, lime juice, honey, curry powder, ginger, and garlic in a small bowl; mix well. Set aside.
2
Season shrimp with pepper.
3
Heat oil in large nonstick skillet over medium-high heat.
4
Add shrimp and bell pepper; cook, stirring frequently, for 30 seconds.
5
Add coconut milk mixture. Bring to a boil. Reduce heat to low; gently boil for 5 minutes, or until sauce is slightly thickened and shrimp is opaque and firm.
6
Garnish with cilantro if desired.

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1/4 cup coconut milk canned, 1 teaspoon fresh lime juice, 1/2 teaspoon raw honey or agave syrup, optional, 1/2 teaspoon curry powder, and more.

Yes, Shrimp Coconut Curry In A Hurry 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.

Shrimp Coconut Curry In A Hurry

How did you like this recipe?

Frequently Asked Questions