COCONUT CURRY SHRIMP 

Byzitouni

🛒 What You’ll Need

  • 1 lb Large shrimp, peeled and deveined 🍤
  • 1 can (14 oz) Full-fat coconut milk (for maximum creaminess!) 🥥
  • 2 tbsp Red or Yellow curry paste 🌶️
  • 1 tbsp Olive oil or coconut oil 🥥✨
  • 3 cloves Garlic, minced 🧄
  • 1 tbsp Fresh ginger, grated 🫚
  • 1 Bell pepper, thinly sliced 🫑
  • 1 tbsp Fish sauce or soy sauce 🥣
  • 1 Lime (juice and wedges for serving) 🍋
  • Fresh cilantro, chopped for garnish 🌿
  • Optional: A pinch of red pepper flakes for extra heat! 🌶️🔥

👩‍🍳 Instructions

  1. Sauté Aromatics: Heat oil in a large skillet over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until your kitchen smells amazing! 🧄🫚💨
  2. Vegetable Prep: Add the bell pepper slices and cook for 2–3 minutes until they start to soften. 🫑🔥
  3. The Curry Base: Stir in the curry paste and cook for 1 minute to “wake up” the spices. Pour in the coconut milk and fish sauce. Stir until the sauce is smooth and golden. 🥥🍛🌀🤤
  4. Simmer: Let the sauce come to a gentle simmer for about 5 minutes to thicken slightly. ⏲️📈
  5. Cook the Shrimp: Add the shrimp to the bubbling sauce. Cook for 3–4 minutes just until they turn pink and opaque. Don’t overcook them! 🍤🎯✨
  6. The Zesty Finish: Turn off the heat and stir in the fresh lime juice. This brightens all those rich flavors! 🍋✨
  7. Serve: Ladle the shrimp and plenty of sauce over a big bowl of fluffy rice. Garnish with fresh cilantro and a lime wedge. 🍽️😋🌿

🔥 Pro Tips:

  • The Perfect Pairing: This curry is absolute magic when served with Coconut Rice (2 cups rice, 1 can coconut milk, 1 cup water, and a pinch of salt) to double down on that tropical flavor! 🍚🥥🎯
  • Shrimp Secret: Pat your shrimp dry before adding them to the pan so they don’t release too much extra water into your beautiful sauce! 🍤💎

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