Description
An easy 20 minute shrimp curry recipe - perfect for busy weeknights!
Ingredients
FOR THE SHRIMP:
- 2 Tbsp. unsalted butter
- 1.5 lbs. Wild American Shrimp, peeled and deveined
- Salt and pepper to taste
FOR THE COCONUT CURRY SAUCE:
- 1/2 large yellow onion, diced
- 1 clove garlic, minced
- salt and pepper to taste
- 2 Tbsp. curry paste
- 2 tsp. curry powder
- 1/2 tsp. cumin
- 15 oz. (1 can) coconut milk
- 1 lime, cut into wedges
- 1/2 cup fresh cilantro, chopped, for garnish
- Cooked rice, for serving (optional - I usually cook 1 cup of rice for this recipe)
Instructions
FOR THE SHRIMP:
- Melt butter in a large skillet over medium-high heat.
- Add shrimp, salt, and pepper and sauté, stirring occasionally, until shrimp have cooked through - about 4 minutes.
- Remove shrimp from pan and set aside, leaving as much of the butter in the pan as possible.
FOR THE COCONUT CURRY SAUCE:
- Return your skillet to the stove over medium-high heat (use the pan you just cooked the shrimp in, and keep all that tasty butter in there!)
- Add onions, garlic, salt, and pepper to saucepan and sauté, stirring occasionally, for 4-5 minutes or until onions are translucent. If your onions look too dry, you can always add a bit more butter.
- Add curry paste, curry powder, and cumin to saucepan and stir to combine. Let it cook for thirty seconds or so, stirring occasionally, until spices are fragrant.
- Add coconut milk to saucepan and stir to combine. Bring sauce to a simmer over medium heat.
- Add cooked shrimp to sauce and stir to combine. Cook an additional 2-3 minutes to let the flavors come together, then remove the pan from the heat.
- Top curry with chopped cilantro and serve immediately with cooked white rice and a lime wedge to squeeze over each serving.
Notes
We most often use red curry paste for this recipe, but you can use any curry paste you like! Red is typically rich and spicy, green is the mildest, and yellow can have a sweet and spicy flavor.
Add any veggies you like to this curry - I love adding roasted potatoes, carrots, or summer squash for a heartier meal! This recipe gives you plenty of curry sauce, so if you like a thicker curry, I'd definitely recommend adding some extra veggies (plus, then you can stretch it to feed more people if you like!)
This is a fairly mild curry recipe - feel free to add some spice if you like, or to play with the amounts of curry paste and curry powder to find a blend that suits your taste buds!
I always choose Wild American Shrimp when I'm cooking, because I love supporting a vibrant community of family fishermen who prioritize sustainability.