thepioneerwoman4.0
Coconut Shrimp Curry
Ree Drummond's quick and flavorful coconut curry shrimp is an easy dinner ready in about 20 minutes. Fresh basil and zesty lime juice make the flavors pop!
👥 6 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 5 min🔥 Cook: 15 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
📝 Preparation Steps
1
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.
2
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.
medium onion, diced1
3
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.
coconut milk1 (13.5 oz.) canlime, juiced1Hot sauce (optional)
4
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.
Hot sauce (optional)lime, juiced1
5
Serve the shrimp and sauce over the rice, topping with more basil. Delicious!
Hot sauce (optional)
Nutrition Facts
calories
295 Calories
fat Content
18 g
fiber Content
1 g
sugar Content
7 g
sodium Content
224 mg
protein Content
25 g
trans Fat Content
0 g
cholesterol Content
193 mg
carbohydrate Content
10 g
saturated Fat Content
15 g
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