Recipe courtesy of Bobby Deen
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Heat the oil in a large non-stick skillet over medium-high heat. Season the shrimp with salt and add to the skillet. Cook, stirring frequently, until the shrimp are opaque and cooked through, 3 to 4 minutes. Remove to a plate. 

Reduce the heat to medium and add the onion, ginger and garlic, and cook, stirring, until soft, about 4 minutes. Add the tomato and cook until it begins to break down, about 2 minutes. Add the curry paste and stir constantly for 1 minute. Add the coconut milk and chicken broth, scrapping up any browned bits of curry on the bottom of the pan. Bring to a boil, reduce to a simmer and cook for 5 minutes. Stir in the cooked shrimp and peas and simmer for 2 minutes. Sprinkle with chopped the cilantro before serving.

IDEAS YOU'LL LOVE

Coconut Curried Butternut Squash Soup

Recipe courtesy of Turner Broadcasting System

Roasted Shrimp with Feta

Recipe courtesy of Ina Garten

Coconut Shrimp with Mango Horseradish

Recipe courtesy of Robert Irvine

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Linguine with Shrimp Scampi

Recipe courtesy of Ina Garten

Curry Chicken Pot Pie

Recipe courtesy of Alton Brown

Shrimp and Scallops in Garlic Cream Sauce

Recipe courtesy of Robert Irvine

Fried Shrimp

Recipe courtesy of Ree Drummond

Baked Shrimp Scampi

Recipe courtesy of Ina Garten

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking