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Coconut Garlic Shrimp

Coconut Garlic Shrimp

Creamy Coconut Garlic Shrimp Curry ready in 30 minutes. A quick, flavorful weeknight meal with garlic, ginger, and coconut milk over rice.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500 g peeled shrimp
  • 2 cloves garlic, finely chopped
  • 1 tablespoon fresh grated ginger
  • 1 medium onion, 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 mild paprika
  • to taste salt and pepper
  • a handful fresh cilantro, chopped

Equipment

  • A large skillet or wok
  • A sharp knife and cutting board
  • Measuring spoons and cups
  • A stirring spoon or spatula
  • A pot for cooking rice

Method
 

  1. Clean the shrimp under cold water and pat them dry with a paper towel.
  2. Heat coconut oil in a large skillet over medium heat.
  3. Sauté chopped garlic, grated ginger, and sliced onion until the onion is soft and translucent (about 3-4 minutes).
  4. Add bell pepper strips and sprinkle in curry powder, turmeric, and paprika; stir and cook for 2 minutes.
  5. Pour in the coconut milk and bring to a gentle boil; then reduce heat to low and simmer for 5 minutes.
  6. Add the shrimp to the skillet, cooking for 5-7 minutes until they turn pink and opaque.
  7. Season with salt and pepper, then sprinkle with chopped cilantro before serving hot over cooked rice with a lime wedge on the side.

Nutrition

Calories: 320kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 9gCholesterol: 200mgSodium: 500mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 20mgCalcium: 6mgIron: 15mg

Notes

For an added depth of flavor, toast your curry powder in the pan for about 30 seconds before adding to the dish. Feel free to swap out the shrimp for chicken or tofu if desired, and adjust cooking times accordingly. If you have leftovers, store in an airtight container in the refrigerator for up to 2 days or freeze for up to a month, knowing that the shrimp texture may change after thawing.
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