Coconut Curry Shrimp

Name: Coconut Curry Shrimp
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian, Thai
Ingredients: 1 tsp Canola Oil; 0.5 cup Coconut Milk; 1 tbsp Cornstarch; 0.5 tsp Curry Powder; 0.5 cup Diced Onion; 2 tbsp Fresh Cilantro; 1 whole Garlic; 0.75 tsp Ground Coriander; 1 tsp Ground Cumin; 1 lb Jumbo Shrimp; 0.5 cup Red Bell Pepper; 0.25 tsp Red Pepper Flakes; 1 tsp Sugar; 1 tbsp Water

Dinner 🍽️Lunch 🥪 Indian 🇮🇳Thai 🇹🇭 Low-Carb Gluten-Free Halal 🕌Pescatarian 🐟

Coconut Curry Shrimp features tender jumbo shrimp in a fragrant sauce of coconut milk, cumin, coriander, and curry powder, with gentle heat from red pepper flakes. The balance of creamy richness and warm spices makes it bright yet comforting, ideal for a quick weeknight dinner or a relaxed weekend meal spooned over rice.

Prep10 mins
Cook25 mins
Serves4
DifficultyEasy

1

Heat oil in a large nonstick saucepan over medium heat. Sauté the onion, red pepper, and garlic until they start to soften, about 3 minutes.
2

Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in the coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce the heat and simmer, uncovered, for 2 minutes.
3

Stir in the shrimp and raise the heat to medium-high. Cook, stirring, until the shrimp is cooked through, about 4 minutes.
4

Mix the cornstarch with 1 tablespoon water in a small bowl; stir it into the shrimp mixture and cook until the sauce thickens, about 1 minute. Stir in the cilantro and remove from the heat.