Shrimp is an economical and easy meal to prepare during the week when life gets pretty busy. Curry, a combination of several earthy spices, is sold as a blend in most grocery stores and makes a heart warming addition, especially when combined with shrimp. Using frozen shrimp in this dish keeps it extra simple because most of us already have some in the freezer.
Coconut milk adds a mild richness to thicken the sauce, not to mention a creaminess that highlights the seafood. The tomatoes add a natural sweetness when they burst during cooking, and create a light pinkish sauce that is divine.
This recipe for Coconut Curry Shrimp can be prepared within 20 minutes, start to finish — faster than you can pick up the local take out. I recommend serving this recipe with brown rice or sauteed greens. You can always double the recipe for larger families or bigger eaters.
1/2 small red onion, sliced thinly
12 cherry tomatoes, sliced in half
1/4 teaspoon cayenne pepper
1 tablespoon curry powder
12 large shrimp, frozen
3 tablespoons coconut milk, from top of coconut milk can
juice from 1/2 lime
5 leaves fresh basil, roughly chopped
3 cups cooked brown rice
1. In a saute pan or medium heat, add 2 tablespoons olive oil and red onion. Saute the onion for 3 minutes until slightly softened.
2. Next, add the cherry tomatoes, cayenne and curry powder. Stir to combine the flavors and continue to cook for 2 minutes.
3. Then, add the frozen shrimp all at once and place the lid on the pan and cook for 3 minutes. Remove the lid and stir to combine.
4. Next, add the coconut milk and stir to create a thicker sauce. Continue to cook the mixture for 3 minutes or until the sauces reduces slightly.
5. Squeeze lime juice over the top and add a pinch of salt and pepper to taste. Sprinkle shrimp with fresh basil and remove from heat. Scoop brown rice into bowls and spoon the Coconut Curry Shrimp over the top. Enjoy!