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Shrimp Curry

Shrimp Curry

The ultimate comfort food, Shrimp Curry is a warm, creamy dish that will satisfy your cravings. Packed with vibrant flavors, it's an easy weeknight dinner that you can make in just under 30 minutes. You won’t want to miss trying this delightful recipe tonight!
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces Shrimp extra large or jumbo, peeled, deveined, tail on or off
  • 3 tablespoons Curry powder divided
  • 2 tablespoons Extra virgin olive oil or any cooking oil
  • 2 medium Shallots diced
  • 1 large Red bell pepper chopped
  • 2 teaspoons Minced garlic
  • 1 teaspoon Fine sea salt
  • 13.5 ounces Coconut cream 1 can, full fat, I used Thai Kitchen
  • 1 cup Steamed white rice
  • 1 tablespoon Parsley
  • 1 lime Lime slices or wedges

Equipment

  • Large Pot
  • Cutting Board
  • Skillet
  • Saucepan
  • Wooden Spoon
  • Chef's Knife
  • Mixing Bowl
  • Peeler

Method
 

  1. Start by thawing shrimp according to the package directions, preferably overnight in the refrigerator. Once thawed, blot them dry with a paper towel to remove excess moisture.
  2. In a medium bowl or large zip-lock bag, toss the thawed shrimp with one tablespoon of curry powder until they are fully coated. Cover and let them marinate in the refrigerator while you prepare the other ingredients.
  3. In a large skillet over medium-high heat, warm the olive oil. Add the diced shallots and chopped red bell pepper. Sauté for 2 to 3 minutes until the shallots begin to turn translucent.
  4. Next, stir in the minced garlic, the remaining two tablespoons of curry powder, and sea salt. Cook for an additional minute until the spices and garlic become fragrant.
  5. Pour in the coconut cream and stir until everything is well combined. Increase the heat to bring the mixture to a boil, then reduce the heat to low. Let it simmer for 8 to 10 minutes, until it thickens to your desired consistency.
  6. Now, add in the marinated shrimp. Cook for 2 to 4 minutes, depending on their size. Watch for them to turn opaque; the tails should be pink and curled. Avoid overcooking, as shrimp can become rubbery.
  7. Once cooked, serve the Shrimp Curry over steamed white rice. Garnish with freshly chopped parsley and a squeeze of fresh lime for added brightness.

Notes

Store leftover Shrimp Curry in an airtight container in the refrigerator for up to 2 to 3 days. Reheat gently to maintain texture.