Confession: Sometimes I make food my husband says he doesn’t like just to see if he really doesn’t like it or if he just thinks he doesn’t like it. Case in point, this Coconut Milk Curry Shrimp.
This one-pan Coconut Milk & Curry Shrimp is one that almost everyone will like. It has a little bit of a spice to it, but mostly it has a light, cream sauce and as my husband says, “You can’t really taste the coconut.” Then he went back for seconds.
So if you think you don’t like coconut, or curry, I think you will be pleasantly surprised with this recipe. And, as long as you get fresh or flash-frozen shrimp, this recipe will taste fresh, light and also be nutritious.
Oh and this was a weeknight dinner that I shot right before I ate it so please excuse the very plain, straight-forward pictures. J Check out the full recipe below.
- 1 lb. of raw shrimp, peeled and de-veined. Drained and washed.
- ½ can of coconut milk, full fat
- 2 Tbsp. green curry
- 1 red bell pepper, sliced
- 1 zucchini, chopped
- 1 ear of corn, kernels cut off the cob or 1 cup of corn
- ½ cup of carrots, shredded
- 2 green onions
- 2 Tsp. of fresh garlic, chopped
- 2 Tsp. of fresh ginger, minced
- 2 Tbsp. of olive oil
- 3 Tbsp. of cilantro to garnish
1. Add your olive oil to your skillet and heat through.
2. Add the green onion, garlic and ginger to the pan and cook for two minutes.
3. Add your red pepper and zucchini to the pan and cook for 5 minutes.
4. While that cooks, use a bowl to mix together your coconut milk and curry. If you want the dish spicier, use more of the curry.
5. Add your carrots and corn kernels. The carrots I used already come in a bag shredded so I didn’t have to worry about doing that.
6. Finally add your shrimp and cook it through till it turns pink. I used frozen shrimp that I thawed overnight in the fridge. I would have preferred fresh but I made this during the week on a Wednesday and I normally go grocery shopping on a Sunday, which would have defeated the purpose of fresh.
7. Serve immediately and top with chopped cilantro.
I served this over brown rice but you can certainly eat it without the rice. I always like to squeeze in a nutritious, wholegrain though. It helps me to stay fuller and then I snack less. Plus, I don’t feel like I’m completely depriving myself.
I promise you will enjoy this colorful, tasty dinner. Happy eating, friends.
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