Wednesday, May 18, 2016

Coconut Lime Curry Shrimp

Fast and easy, this Coconut Lime Curry Shrimp is full of flavor!

For a quick dinner, this shrimp is a perfect option. It's healthy and takes no time to make. Serve with some naan bread and a big salad and dinner is ready to enjoy!

This dish is full of flavor. Just like this Basil Chicken with Coconut Curry Lime Sauce {Slow Cooker}, there's coconut milk, jalapeno, ginger, curry powder, lime juice, and basil in this shrimp to add tons of flavor. 

Diced bell peppers, corn, and sugar snap peas are delicious addictions to this curry. 

Coconut Lime Curry Shrimp
  • 1 pound fresh shrimp, peeled & deveined
  • 1 (13.5 oz) can coconut milk
  • 1 small red onion, diced
  • 1 jalapeno, thinly sliced (optional)
  • 2 to 3 garlic cloves, minced
  • 1 lime, juiced
  • 2 tablespoons finely chopped fresh basil or 2 teaspoons dried basil
  • 1 tablespoon curry powder
  • 2 teaspoons freshly grated ginger
  • 1/4 teaspoon onion powder (optional)
  • 1/4 teaspoon garlic powder (optional)
  • unrefined coconut oil
  • salt, to taste
  • red pepper flakes, to taste (optional)
  • lime wedges, for serving (optional)
Add coconut oil, about 2 to 3 tablespoons, to a large skillet over medium heat. Add onion and jalapeno and cook until tender, about 5 minutes. Season with salt and pepper. Stir in garlic and grated ginger and cook for 30 seconds. 

Stir in coconut milk, lime juice, curry powder, onion powder, and garlic powder. Bring to a simmer and cook about 6 to 8 minutes over medium heat until slightly thickened. Stir in shrimp and cook until no longer pink. Depending on how large or small the shrimp are that you're using - anywhere from 8 to 12 minutes. After shrimp is cooked, stir in fresh basil and taste for seasoning. Season to taste with salt and red pepper flakes if needed. Carefully pour/scoop the shrimp and sauce into a serving bowl and serve with lime wedges!

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