“Shrimp and vegetables are lightly sautéed then cooked with toasted curry powder and coconut milk.”
One of the first dishes I ever made for my now-husband was called Curry for Nine. It was a great-looking recipe and I was so excited to make it for him. A little back story; this was pre-culinary school. I was the ripe young age of 22 and didn’t have ANY skills in the kitchen. Well, as you can probably guess, it was a disaster. A completely inedible meal. My husband and I still joke about it. Luckily, I have had success with other curry dishes and am pleased to share this simple one for Curried Coconut Shrimp.
Curry is an amazing spice. In the Indian culture, curry is a well-loved tradition that is passed down through generations. It often starts with whole spices that are toasted and then ground. Each family and each region has their own variation of curry and that makes it such a beautiful spice. In America, we are lucky to be able to buy these curry blends already made. This makes it easier to enjoy and easier to incorporate into quick, healthy, homemade meals. If you’re unsure about curry, go to your local spice shop where they can explain the different flavor profiles and levels of heat.
This curried coconut shrimp recipe incorporates quick-cooking ingredients, which makes it perfect for any weeknight meal. And of course, it’s also nutritious. Bell peppers and curry powder are good sources of antioxidants. Don’t forget about that shrimp, either! Besides being a great source of protein, shrimp contain selenium, a mineral that also acts as a powerful antioxidant.
Food Safety Tip: Frozen shrimp are a great alternative if fresh shrimp aren’t available at your grocery store. Be sure to safely thaw your shrimp by following the directions on the container. In general, to thaw shrimp quickly and safely, remove them from the bag and place in a large bowl. Place the bowl in the sink and allow cold water to run over them until they are thawed, about 10 minutes. Drain the water and cook the shrimp immediately. And remember to clean your sink with warm, soapy water.
Curried Coconut Shrimp
- 1 teaspoon + 2 teaspoons olive oil
- 1 red or orange bell pepper, washed, stemmed and seeded, cut into 1-inch pieces
- 1 green bell pepper, washed, stemmed and seeded, cut into 1-inch pieces
- 1 medium yellow onion, peeled, washed and cut into 1-inch pieces
- 1 tablespoon curry powder
- 1 pound medium shrimp (41-50)*, peeled and deveined (tails removed, if desired)
- 1 tablespoon cornstarch
- 1 cup low-fat coconut milk
- ⅛ teaspoon Kosher salt
- 1 tablespoon fresh lime juice (about 1/2 small lime)
- ¼ cup cilantro, washed and chopped
- Set a non-stick pan over medium-high heat. Add 1 teaspoon olive oil. Once hot, add the vegetables and cook, stirring occasionally until vegetables are crisp-tender, about 8 minutes. Add the curry powder and cook 1 minute, remove vegetables from the pan and keep warm.
- Add the remaining oil to the pan along with the shrimp and cook until shrimp are opaque, about 3-4 minutes. Remove from the pan and keep warm.
- Whisk together the cornstarch and coconut milk and add to the pan. Bring to a boil and cook until thickened, about 1 minute. Add the vegetables and shrimp back to the pan and cook until shrimp reach an internal temperature of 145°F. Remove from the heat and season with salt. Stir in the lime juice and cilantro and serve over rice or quinoa.
- Note: The term "41-50" means there are between 41 and 50 shrimp per pound.