Coconut Curry Shrimp
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 190
- Total Fat
- 15
- Saturated Fat
- 13
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 12
- Cholesterol
- 95
- Sodium
- 437
- Total: 30 min
- Prep: 5 min
- Cook: 25 min
Ingredients
One 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.