COCONUT SHRIMP CURRY
Serves 4
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
Ingredients
  1. For Shrimp Marinade
  2. ¼ tsp salt
  3. ¼ tsp freshly ground black pepper
  4. 1/7 tsp cayenne pepper
  5. 2 tbsp lemon juice
  6. 1 lb extra-large shrimp, peeled and deveined
  7. For the sauce
  8. 1 tbsp vegetable oil
  9. 1 medium onion, chopped
  10. 3 garlic cloves, minced
  11. 1 tbsp minced fresh ginger
  12. ½ tsp freshly ground black pepper
  13. 1 tsp salt or to taste
  14. ½ tsp turmeric
  15. 2 tsp ground coriander
  16. 1 tsp curry powder
  17. 1 (14.5 oz) can diced tomatoes, undrained
  18. 1 can (5.5 oz) unsweetened coconut milk
  19. fresh cilantro or parsley for garnish
  20. cooked rice for serving
Instructions
  1. In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 15 minutes.
  2. While the shrimp is marinating, heat the oil in a medium size pot. To it add the onion, and cook for 2 or 3 minutes. Stir in the ginger, garlic, pepper, salt, coriander, turmeric and curry powder.
  3. Continue to cook over medium heat until the onion is translucent, another 2 minutes. Add the tomatoes with juices and all, stir well and cook for about a minute after which add the coconut milk, stir and bring to a boil. Cook for 5 minutes. Add shrimp with the accumulated juices from the marinade and cook for another 5 minutes or until the shrimp is pink and cooked through.
  4. Serve over hot rice and garnish with cilantro or parsley.
Notes
  1. Calories: 292 Fat: 18.1 g, Fiber 3.6 g
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