Name: Coconut Curry Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian
Ingredients: 2 lbs large or jumbo shrimp, peeled and deveined; 2 tbsp extra virgin olive oil; 1½ yellow onion, sliced into strips; 2 bell peppers, sliced into strips; 1 tbsp garlic, minced; 1 tsp fresh ginger, minced (or ¼ tsp ground ginger); 1 lb Russet or Yukon Gold potatoes, peeled and diced; 6 tbsp curry powder; 1 tsp ground cumin; ¼ tsp cayenne pepper (or 2 fresh scotch bonnet peppers, diced); 4 fresh thyme sprigs (or 1 tsp dried thyme); 1 (14 oz) can coconut milk; 1½ cups seafood stock (or chicken stock); 1 tbsp salt (plus additional to taste); 1 tsp ground black pepper (plus additional to taste); 1 tbsp fresh cilantro, roughly chopped

Description

A delightful combination of succulent shrimp, fragrant spices, and creamy coconut milk, creating a dish that’s satisfying and packed with flavor.

Ingredients

Scale

2 lbs large or jumbo shrimp, peeled and deveined
2 tbsp extra virgin olive oil
1½ yellow onion, sliced into strips
2 bell peppers, sliced into strips
1 tbsp garlic, minced
1 tsp fresh ginger, minced (or ¼ tsp ground ginger)
1 lb Russet or Yukon Gold potatoes, peeled and diced
6 tbsp curry powder
1 tsp ground cumin
¼ tsp cayenne pepper (or 2 fresh scotch bonnet peppers, diced)
4 fresh thyme sprigs (or 1 tsp dried thyme)
1 (14 oz) can coconut milk
1½ cups seafood stock (or chicken stock)
1 tbsp salt (plus additional to taste)
1 tsp ground black pepper (plus additional to taste)
1 tbsp fresh cilantro, roughly chopped

Instructions

Season the shrimp with salt, black pepper, and 2 tbsp of curry powder. Mix well and refrigerate while preparing the other ingredients.
Heat the extra virgin olive oil in a large pot over medium-high heat. Add the sliced onions and bell peppers, sautéing until they soften, around 5 to 8 minutes.
Add the minced garlic and ginger to the pot, mixing until aromatic, for about 2 minutes.
Add the remaining curry powder, ground cumin, and cayenne pepper. Lower the heat to medium and let the spices fry in the oil for 2 to 3 minutes.
Pour in the coconut milk and seafood stock, stirring to combine. Toss in the fresh thyme sprigs and bring to a boil.
Add the diced potatoes, cover, and cook until tender, approximately 5 to 7 minutes.
Fold in the seasoned shrimp, cover, and cook until the shrimp turns pink, about 5 minutes.
Adjust the seasoning and add freshly chopped cilantro before serving over rice.

Notes

For added depth, consider marinating the shrimp with spices in advance. Feel free to customize the vegetables for more variety.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Cooking
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 800mg
Fat: 25g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 20g
Cholesterol: 150mg

Keywords: curry shrimp, coconut curry, seafood recipe, easy shrimp recipe, flavorful shrimp dish