Coconut Curry Shrimp

  • Yield : 6 servings
  • Prep Time : 5m
  • Cook Time : 25m
  • Ready In : 25m
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  • 2 tablespoons salted butter
  • 1 1/2 pounds peeled and deveined raw shrimp (I used U10, but any size is fine)
  • 4 cloves garlic, minced
  • 1 medium onion, finely diced
  • 1 tablespoon curry powder
  • One 13 1/2-ounce can coconut milk (I used A Taste of Thai brand)
  • 2 tablespoons honey, or more to taste
  • 1/4 teaspoon kosher salt, or more to taste
  • Juice of 1 lime, or more to taste
  • 12 fresh basil leaves, chopped, plus more for garnish
  • Hot sauce, as needed, optional
  • Cooked basmati rice, for serving


Step 1

Heat the butter in a large skillet (I used nonstick) over medium-high heat. Add the shrimp and cook, turning them over halfway through, until fully cooked, 2 to 3 minutes. Remove to a plate and set aside.

Step 2

Add the garlic and onions to the skillet and stir to cook for 2 minutes. Sprinkle the curry powder over the onions and continue cooking, stirring, for another couple of minutes. Reduce the heat to medium low and pour in the coconut milk, stirring to combine. Add the honey, salt and lime juice, and allow the sauce to heat up until bubbling gently. Add the shrimp to the sauce, tossing to coat, and allow it to simmer until slightly thickened, 2 to 3 minutes. Taste the sauce and add more salt, lime juice or honey, depending on your taste. Stir in the basil. (Add hot sauce if you want a little kick.)

Step 3

Serve the shrimp and sauce over a bed of cooked basmati rice, garnishing with more basil. Delicious!

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