Introduction
Indulge in a rich and flavorful shrimp curry that’s perfect for a quick weeknight meal or a weekend gathering. Combining the sweetness of coconut cream with aromatic curry spices, this dish is sure to delight your taste buds. Serve it over steamed white rice for a complete meal that is both satisfying and delicious.
Detailed Ingredients with measures
12 ounces extra-large raw shrimp, peeled and deveined, tail-on or off
3 tablespoons curry powder, divided
2 tablespoons avocado oil
3 ounces shallots, diced (about 2 medium shallots)
1 red bell pepper, chopped
2 teaspoons minced garlic
1 teaspoon kosher salt
13.5 ounces coconut cream (1 can)
Fresh minced parsley (optional, for garnish)
Lime wedges (optional, for garnish)
Steamed white rice (optional, for serving)
Prep Time
10 minutes
Cook Time, Total Time, Yield
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Serves 4
Detailed Directions and Instructions
Step 1: Prepare the Shrimp
Thaw the shrimp according to the package directions and blot dry with a paper towel.
Step 2: Marinate the Shrimp
In a shallow bowl, toss the shrimp with 1 tablespoon of curry powder until evenly coated. Cover and refrigerate.
Step 3: Heat the Oil
Heat avocado oil in a large skillet over medium-high heat.
Step 4: Sauté the Vegetables
Add diced shallots, chopped red bell pepper, and minced garlic to the skillet. Sauté for 2-3 minutes until shallots are translucent and garlic is fragrant.
Step 5: Add Spices
Sprinkle the remaining 2 tablespoons of curry powder and kosher salt over the vegetables. Cook for an additional minute until the spices are fragrant.
Step 6: Incorporate Coconut Cream
Pour in the coconut cream and stir until fully combined.
Step 7: Simmer the Sauce
Bring the mixture to a boil, then reduce to a simmer. Cook for 7-10 minutes until the sauce thickens to the desired consistency.
Step 8: Add the Shrimp
Add the marinated shrimp to the skillet. Cook for 2-4 minutes until the shrimp are curled, opaque, and the tails are pink.
Step 9: Serve
Remove from heat. Serve over steamed white rice, garnished with fresh minced parsley and lime wedges if desired.
Notes
Note 1: Shrimp Preparation
Ensure that the shrimp are completely thawed and have excess moisture removed for better seasoning and cooking.
Note 2: Spicing Up the Dish
Feel free to adjust the amount of curry powder and salt according to your taste preferences.
Note 3: Vegetarian Option
For a vegetarian alternative, substitute shrimp with firm tofu or chickpeas.
Note 4: Serving Suggestions
This dish pairs well with steamed white rice, quinoa, or cauliflower rice for a low-carb option.
Cook techniques
Thawing Shrimp
To thaw frozen shrimp, place them in the refrigerator overnight or submerge them in cold water for about 15-20 minutes. Ensure that they are completely thawed before cooking.
Marinating Shrimp
Toss the shrimp with curry powder and let them sit in the refrigerator for a short time. This allows the flavors to penetrate the shrimp, enhancing their taste.
Sautéing Vegetables
Heat oil in a skillet over medium-high heat before adding shallots, bell peppers, and garlic. Sauté until the shallots become translucent, and the garlic is fragrant, which typically takes 2-3 minutes.
Cooking with Spices
Add the remaining curry powder and kosher salt to the sautéed vegetables and cook for another minute until the spices are aromatic, deepening the flavor base for the dish.
Simmering Sauce
After incorporating coconut cream, bring the mixture to a boil, then reduce to a simmer. This process helps to thicken the sauce, allowing the flavors to meld together.
Cooking Shrimp
Add the marinated shrimp to the sauce and cook until they are curled and opaque, which usually takes about 2-4 minutes. Overcooking shrimp can lead to a rubbery texture, so monitor them closely.
Garnishing
Finish the dish with fresh minced parsley and lime wedges for an added burst of freshness and flavor before serving.
Serving Suggestions
Serve the shrimp and curry sauce over steamed white rice for a complete and satisfying meal.
FAQ
Can I use other types of shrimp?
Yes, you can use any type of shrimp, but choose extra-large or large for better texture in this dish.
What can I substitute for coconut cream?
You can replace coconut cream with coconut milk for a lighter sauce, but it may not be as rich in flavor.
How do I know when the shrimp are cooked properly?
Cooked shrimp should be curled, opaque, and the tails turn pink. If they become rubbery or overly firm, they are likely overcooked.
Can I make this dish vegetarian?
Yes, you can replace the shrimp with tofu or chickpeas and use vegetable broth instead of coconut cream for a vegetarian version.
What should I do if the sauce is too thick?
If the sauce is too thick, you can add a splash of water or vegetable broth to reach your desired consistency.
Conclusion
The rich and flavorful shrimp curry dish combines the warmth of spices with the creamy texture of coconut cream, making it a delightful meal. The shrimp, when cooked to perfection, absorb the aromatic spices, resulting in a sumptuous experience. Served over steamed white rice, this dish is not only satisfying but also showcases the versatility of seafood. Garnishing with parsley and lime adds a fresh touch, enhancing both presentation and flavor.
More recipes suggestions and combination
Coconut Shrimp Soup
Combine shrimp with coconut cream, vegetable broth, and your choice of vegetables for a warming soup. Add lime juice and fresh cilantro for flavor.
Curried Vegetable Stir-Fry
Utilize a mix of seasonal vegetables tossed in curry powder and coconut cream. Serve with rice or quinoa for a wholesome vegetarian option.
Shrimp Tacos with Curry Sauce
Fill corn tortillas with sautéed shrimp, and top with a drizzle of coconut curry sauce, avocado slices, and fresh cilantro for a taco twist.
Curried Chickpeas and Spinach
Prepare a flavorful vegan dish using chickpeas, spinach, and curry powder simmered in coconut cream. Serve with naan or rice for a complete meal.
Curried Quinoa Salad
Mix cooked quinoa, diced vegetables, and a curried coconut dressing for a nutritious salad. Toss in shrimp for added protein, if desired.
