Ingredients
1 lb (450 g) large shrimp, peeled and deveined
2 tablespoons coconut oil (or olive oil)
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1-2 tablespoons red curry paste (adjust to your spice preference)
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1 can (14 oz) full-fat coconut milk
1 tablespoon soy sauce or tamari (for gluten-free)
1 tablespoon brown sugar or honey (optional, to balance the spice)
1/2 teaspoon red pepper flakes (optional, for extra heat)
Juice of 1 lime
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
Cooked rice or quinoa, for serving
Instructions
Prepare the Shrimp:
Pat the shrimp dry with paper towels and season lightly with salt and pepper.
Set aside while you make the sauce.
Make the Spicy Coconut Sauce:
Heat the coconut oil in a large skillet over medium heat.
Add the minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
Stir in the red curry paste, turmeric, cumin, and red pepper flakes (if using), cooking for an additional 1-2 minutes to let the spices bloom.
Pour in the coconut milk, soy sauce (or tamari), and brown sugar or honey (if using). Stir well to combine and bring the sauce to a gentle simmer.
Let the sauce simmer for 5-7 minutes, allowing it to thicken slightly. Taste and adjust the seasoning with salt, pepper, or extra lime juice for brightness.
Cook the Shrimp:
Add the shrimp to the skillet with the coconut sauce.
Cook the shrimp for 3-4 minutes, turning them once, until they are pink, opaque, and cooked through (do not overcook).
Once cooked, squeeze in the lime juice and stir to combine.
Serve:
Serve the spicy coconut shrimp over cooked rice or quinoa to soak up the flavorful sauce.
Garnish with fresh cilantro and an extra lime wedge on the side for added freshness.
Tips
Add Vegetables: Add sautéed bell peppers, snap peas, or spinach to the dish for extra flavor and nutrition.
Make It Extra Spicy: Increase the red curry paste or add fresh chopped chili peppers if you prefer a spicier dish.
Make It Creamier: For a richer sauce, add a splash of heavy cream or coconut cream along with the coconut milk.
Spicy Coconut Shrimp with Coconut Milk is a flavorful and aromatic dish, balancing the heat from the curry paste with the creamy richness of coconut milk. It’s a quick and satisfying meal that’s perfect for a weeknight dinner!
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