Photo: Coconut Curry Shrimp Recipe
Ingredients
- 1 (14-ounce) can unsweetened coconut milk (not low-fat)
- 1 tablespoon fresh lime juice
- 1 tablespoon curry powder
- 2 teaspoons minced ginger
- Salt and freshly ground black pepper
- 1 pound large shrimp, peeled and deveined
- Lime wedges, for serving
Directions
In a large pot whisk together the coconut milk, lime juice, curry powder and ginger. Slowly bring to a low boil over low heat. Simmer for until slightly reduced and thickened, about 7 to 10 minutes. Taste for seasoning and add salt and or pepper, if needed. Add the shrimp and simmer, covered, until the shrimp are fully cooked, about 12 to 15 minutes. Transfer the curry to a serving bowl and serve with lime wedges.
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By sugarandspice54
Upstate, New York
on January 28, 2013
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Good fast recipe overall. I added crushed red pepper and cashews which took it to a good place for me and I served it over rice noodles. It was a little bland (but hey for 5 ingredients...not bad but I will definitely try it again adding more spices!
By Monique12345
on December 11, 2012
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Tonight was our second time preparing these. The first time we cooked them just as the recipe stated and they were good. This time we added extra spice as previous reviewers recommended and they were outstanding! We added garam masala, coriander, tumeric, cumin and cayenne pepper. We just had them as a side dish/app with fish tacos but will definitely try them with rice as a main dish next time!
By phbenson
on October 16, 2012
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I created an account with food network, just so I could express how much this recipe rocks! I used a bag of frozen shrimp, so nothing special, and followed the recipe to the letter. I then added at least 1 tablespoon (or more of red pepper flakes, because my husband and I enjoy spicier foods. Served it with sticky rice and grilled asparagus. Soooo good. Thank you Claire Robinson!|
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