Ingredients
- 12 ounces raw shrimp (extra-large or jumbo, peeled and deveined, tail on or off)
- 3 tablespoons curry powder, divided
- 2 tablespoons extra virgin olive oil (or cooking oil of choice)
- 2 medium shallots, diced
- 1 large red bell pepper, chopped
- 2 teaspoons minced garlic
- 1 teaspoon fine sea salt
- 13.5 ounces full-fat coconut cream (1 can, e.g., Thai Kitchen brand)
- Optional for Serving:
- Steamed white rice
- Fresh parsley
- Lime slices or wedges
Instructions
- Thaw shrimp according to package instructions. Pat dry with a paper towel.
- In a bowl or Ziploc bag, toss shrimp with 1 tablespoon of curry powder. Cover and refrigerate while preparing the sauce.
- In a large skillet, heat oil over medium-high heat. Add shallots and bell pepper and sauté for 2–3 minutes until translucent.
- Add garlic, remaining 2 tablespoons curry powder, and salt. Stir and cook for 1 minute until fragrant.
- Stir in coconut cream and bring mixture to a gentle boil. Reduce heat and let simmer for 8–10 minutes, or until thickened to your preference.
- Add shrimp and cook for 2–4 minutes until shrimp are pink, opaque, and curled. Do not overcook.
- Serve hot over rice. Garnish with parsley and lime slices if desired.
Notes
- Adjust curry powder to taste — use a mild or hot blend depending on preference.
- You can substitute coconut milk for coconut cream for a lighter sauce.
- Add spinach, peas, or green beans for extra vegetables.
- Leftovers keep well in the fridge for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 414
- Sugar: 5g
- Sodium: 720mg
- Fat: 35g
- Saturated Fat: 24g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 160mg
