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–+ servings
Coconut Garlic Shrimp

Coconut Garlic Shrimp

Whip up restaurant-quality Coconut Garlic Shrimp in just 25 minutes. This easy, creamy curry with aromatic garlic and coconut milk is a surefire weeknight winner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 people
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500 g peeled shrimp
  • 1 lemon for juice and zest
  • 2 cloves garlic sliced thin
  • 1 tbsp coconut oil or olive oil
  • 1 medium onion chopped fine
  • 1 tbsp red or yellow curry paste your choice!
  • 400 ml coconut milk
  • 1 tsp fresh grated ginger
  • 1 tsp turmeric powder
  • to taste salt and pepper
  • a handful fresh chopped cilantro for garnish
  • to serve Basmati or jasmine rice

Equipment

  • Large skillet or wok
  • Chef's knife and cutting board
  • Citrus zester or fine grater
  • Microplane or fine grater for ginger
  • Wooden spoon or spatula
  • Bowl for marinating shrimp

Method
 

  1. Place peeled shrimp in a bowl, zest the lemon over them, then squeeze in the juice. Mix gently and let sit for about 10 minutes.
  2. Heat coconut oil in a large skillet or wok over medium heat. Add chopped onion and cook until soft (about 3-4 minutes).
  3. Add sliced garlic and grated ginger to the onion, cooking for one more minute until fragrant.
  4. Stir in curry paste and turmeric, cooking for 30 seconds until fragrant, then pour in coconut milk and simmer for 5 minutes.
  5. Drain shrimp from marinade and add them to the simmering sauce, cooking for 5 to 7 minutes until pink and cooked through, seasoning to taste.
  6. Serve over hot, fluffy rice, garnished with fresh cilantro.

Nutrition

Calories: 380kcalCarbohydrates: 28gProtein: 24gFat: 22gSaturated Fat: 14gCholesterol: 200mgSodium: 550mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 300IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

For best flavor, do not skip the lemon zest; it enhances the dish's brightness. Shrimp can be swapped for chicken or tofu; just adjust cooking time as necessary. Leftover curry keeps well in the fridge for 2 days. Reheat gently and avoid overcooking shrimp. Spice up the dish by adding your favorite veggies or adjusting the curry paste for more heat.
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