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Coconut Garlic Shrimp

Coconut Garlic Shrimp

Discover the creamy, bold flavors of Coconut Garlic Shrimp! This quick 35-minute recipe is perfect for weeknights or dinner parties. Serve over rice for a tropical twist.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500 g peeled shrimp
  • 2 cloves garlic, finely chopped
  • 1 tablespoon freshly grated ginger
  • 1 medium onion, thinly sliced
  • 1 red bell pepper, cut into strips
  • 200 ml coconut milk
  • 2 tablespoons coconut oil or olive oil
  • 1 tablespoon curry powder or curry paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon sweet paprika
  • to taste salt and pepper
  • a handful fresh cilantro, chopped
  • serving Basmati or Thai rice, cooked, for serving

Equipment

  • Large skillet or wok
  • Wooden spoon or spatula
  • Measuring spoons and cups
  • Knife and cutting board
  • Paper towels

Method
 

  1. Clean the shrimp under cold water and pat them dry with a paper towel.
  2. In a large skillet or wok, heat the coconut oil over medium heat.
  3. Add the garlic, ginger, and onions, cooking until the onions turn translucent.
  4. Toss in the red bell pepper strips, curry powder, turmeric, and paprika, cooking for about 2 minutes.
  5. Pour in the coconut milk and bring to a gentle boil, then simmer for 5 minutes.
  6. Add the shrimp and cook for 5-7 minutes until they turn pink and opaque.
  7. Season with salt and pepper to taste, then garnish with cilantro and serve hot with rice and lime wedges.

Nutrition

Calories: 380kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 12gCholesterol: 150mgSodium: 400mgPotassium: 450mgFiber: 2gSugar: 3gVitamin A: 6IUVitamin C: 30mgCalcium: 4mgIron: 15mg

Notes

Use fresh ingredients for the best flavor. The dish is versatile; you can serve it over rice, with bread, or alone. For a lighter dish, substitute half the coconut milk with vegetable broth. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently to maintain texture. Variations such as using chicken or tofu are great for different dietary preferences.
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