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
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.