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Curry-Coconut Shrimp
Curry-Coconut Shrimp
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Flavorful jumbo shrimp cooked in a light and spicy coconut curry sauce, perfect over steaming brown rice.
Ingredients:
  • 1 teaspoon canola oil
  • 0.5 cup minced onion
  • 0.5 cup minced red bell pepper
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • 0.75 teaspoon ground coriander
  • 0.5 teaspoon curry powder
  • 0.5 cup light coconut milk
  • 1 teaspoon sugar
  • 0.25 teaspoon crushed red pepper flakes
  • 1 pound jumbo shrimp, peeled and deveined
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 2 tablespoons chopped fresh cilantro
Instructions:
  • In a large nonstick saucepan, heat oil over medium heat. Sauté onion, red pepper, and garlic until slightly softened, approximately 3 minutes.
  • Sprinkle in the aromatic cumin, coriander, and curry powder. Cook for an additional minute, then add creamy coconut milk, sugar, and a kick of crushed red pepper flakes. Bring to a boil and lower the heat to a simmer, uncovered, for 2 minutes.
  • Add shrimp to the mixture and turn up the heat to medium-high. Stir and cook until shrimp is fully cooked, approximately 4 minutes.
  • In a small bowl, mix cornstarch with 1 tablespoon of water, then stir into the shrimp mixture. Cook until the sauce thickens, approximately 1 minute. Add cilantro, stir, and remove from heat.

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