One-Pot Coconut Curry Shrimp
This One-Pot Coconut Curry Shrimp is bursting with tropical flavors and ready in minutes! Creamy coconut milk and fragrant curry make a comforting, exciting dish.
Servings: 4 servings
Ingredients
- 1 pound shrimp raw, cleaned and deveined
- 2 tablespoons pure butter room temperature, divided
- 0.5 cup onion chopped
- 1 clove garlic minced
- 1 tablespoon fresh ginger grated
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 tablespoon curry powder plus 1 teaspoon (choose yellow or red curry powder)
- 1 tablespoon flour
- 13.5 ounces coconut milk canned, unsweetened
- 1 teaspoon coconut palm sugar
- 1 tablespoon lime juice about half a lime
- 0.5 cup cilantro freshly chopped
Instructions
- Heat 1 tablespoon of butter over medium heat in your sauté pan. Once melted, add the chopped onions, minced garlic, and grated ginger. Cook, stirring frequently, until the onions are soft and translucent, about 3-4 minutes.
- Sprinkle in the curry powder, salt, and black pepper. Toast the spices for about 1 minute, stirring constantly to prevent burning.
- Sprinkle the flour over the onion and spice mixture, stirring to coat everything evenly. Cook for another minute. Slowly pour in the coconut milk, whisking as you go to prevent lumps. Add the coconut palm sugar and bring to a gentle simmer. Let it thicken for 3-5 minutes.
- Add the shrimp to the pot in a single layer. Cook for 2-3 minutes on one side, then flip and cook 2 minutes more, or until they turn pink and opaque.
- Remove the pot from heat. Stir in the remaining tablespoon of butter. Add fresh lime juice and chopped cilantro, folding gently to combine. Taste and adjust seasoning if needed.
- Serve your One-Pot Coconut Curry Shrimp over steamed rice, quinoa, or alongside crusty bread to soak up the sauce.
Equipment
- Large sauté pan or deep skillet
- Wooden spoon or silicone spatula
- Microplane or grater
- Knife and cutting board
- Measuring Spoons and Cups
Notes
- For a dairy-free version, substitute butter with coconut oil or olive oil.
- Do not overcook the shrimp to keep them tender and juicy.
- Toast the spices well to enhance the curry's flavor.
- Pour in the coconut milk slowly while stirring to avoid lumps in the sauce.
- Serve over cauliflower rice for a low-carb option.