Coconut Curry Shrimp
This was good and delightful, but not amazing. It lacked either more curry or maybe the kick of a chili oil or something else entirely. I just don't know. I was hoping the coconut curry sauce packed more of a punch. There was no punch. Just a soft pat on the belly. Not bad in any way, though.
Servings: 6
Prep Time: 5 m
Cook Time: 15 m
Ingredients
- 2 Tbsp. butter
- 1 1/2 lb. jumbo shrimp, peeled and deveined
- 1 medium onion, diced
- 4 garlic cloves, finely chopped
- 1 Tbsp. yellow curry powder
- 1 (13.5 oz.) can coconut milk
- 2 Tbsp. honey, plus more to taste
- 1/4 tsp. kosher salt, plus more to taste
- 1 lime, juiced
- 12 basil leaves, chopped, plus more for serving
- Hot sauce (optional)
- checked
- Cooked Basmati rice, to serve
Directions
- In a large skillet (I used non-stick), heat the butter over medium-high heat. Add the shrimp and cook for 2 to 3 minutes, turning them over halfway through, until fully cooked. Remove to a plate and set aside.
- Add the onion and garlic to the skillet and stir to cook for 2 minutes. Sprinkle the curry powder over the onions and continue cooking, stirring occasionally, 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 cook 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 if you like. Stir in the basil and add hot sauce if you want a little kick.
- Serve the shrimp and sauce over the rice, topping with more basil. Delicious!