Sunday, August 16, 2015

Coconut Curry Shrimp

Oh boy, is this ever easy and oh, so good! I had frozen shrimp that I defrosted earlier in the day. Super easy because they were already cleaned and shelled. Basically all I had to do was chop an onion and some garlic and BOOM!-dinner is served!

3/4 lb shrimp
some butter 3 T or so
1 onion diced
4 garlic cloves minced
1 can light coconut milk
1 T curry powder
some agave syrup
some Sriracha for heat
a little salt
fresh basil
1/2 lime-squeeze a quarter into sauce and save a quarter to serve with dish

Cooked rice--basmati or jasmine

Get your rice cooking. This comes together fast once the chopping is done so you can easily make it as soon as your rice is finished.

In large skillet, melt butter and shrimp and cook for a minute or two on each side and remove to another bowl. Then, to the same skillet add onion and garlic, stir a few minutes and add the curry powder stirring well. Add the coconut milk and some salt, then add the lime juice, some agave, and a squeeze of Sriracha. Taste and see what you think it needs. More salt, lime or heat? Add the shrimp back in to the skillet and stir to heat through. Serve over rice garnished with chopped fresh basil and a lime wedge.


  1. This shrimp dish was incredibly delicious. As Sara said as she served it, a piece of naan would have been a nice compliment. But really, all compliments should go to Cook Cat, who makes eating home a treat.

  2. Looks delicious, sounds delicious, will have to get my cook to make it for us!