I have a certain arsenal of recipes that I turn to at various times throughout the year. This time of year calls for a hearty, warm recipe. So, I’m sharing my coconut curry shrimp recipe with you today. It does take a bit longer, so it’s not a weeknight recipe. Save this one for a weekend.
If you are in need of an easy, weeknight recipe, you can find those here.
Coconut Curry Shrimp ingredients
You’ll need the following:
- 1 pound of thawed, peeled, deveined large shrimp (my favorite are the Argentinian shrimp)
- 1 tablespoon of butter
- Handful of baby carrots (chopped)
- 1/2 pound mini potatoes – thinly and uniformly sliced (so they cook evenly)
- 1 lime
- 1 sweet onion (chopped)
- 3 cloves of garlic (minced)
- 1 can of coconut milk (13-15 oz.)
- a sprinkle of curry powder (about a tablespoon)
- Salt (to taste)
- 1 tablespoon of honey
- a handful of basil leaves (chopped)
- *chili flakes (to taste). These are completely optional if you like spicy food. Omit if you don’t.
- 1 cup of uncooked quinoa, rice or farro (your choice)
Now, before I do anything with the shrimp, I get my quinoa (or rice or farro) going. I have this wonderful steamer/rice cooking device that mother-in-law got for me, and I use it all the time. You can cook rice and steam some veggies at the same time. It works super fast, and you don’t have to sit there and babysit it. I love it. It’s a 1:1 ratio. So, if you have one cup of quinoa, you put in one cup of water. etc… Since it’s just Aaron and I, we typically just make one cup, and I normally go with quinoa. Get your quinoa going first so it’s ready by the time you are done with the shrimp.
Coconut Curry Shrimp How-To’s
- Melt your tablespoon of butter and sauté your shrimp. It’s about 2 minutes per side – or until they are pink.
- Remove your cooked shrimp and set aside.
- Sautee your thinly chopped potatoes and chopped carrots until they are tender to the touch (takes about 8-10 minutes).
- Sautee your chopped onion and minced garlic.
- After your onion and garlic have been sautéing for a couple of minutes, add in your curry powder. Coat completely.
- Reduce your heat to low and pour in the coconut milk.
- Stir in your honey, salt and the juice from your one lime.
- After the mixture is warm, add your shrimp back in.
- *Add in your optional chili flakes* If you don’t love spicy foods, feel free to omit.
- Cook for about two more minutes.
- Wait until the end to stir in your basil.
- Serve over your quinoa (rice or farro).
Delicious! I would say this normally takes about 45 minutes from start to finish. You can do it all in one pan so you don’t make a huge mess in the kitchen. When I first got married, I was super scared to cook shrimp because it can be difficult to tell when it’s done. But, once I learned that you just cook the shrimp for two minutes on each side, I watch the clock and wait for them to turn pink! Super simple.
