Coconut Curry Shrimp

$Coconut curry shrimp is a simple dish made with shrimp and coconut milk. It has a rich flavor and a creamy texture. You can make it in just 25 minutes! - 1 lb large shrimp, peeled and deveined - 1 can (13.5 oz) coconut milk - 2 tablespoons red curry paste - 1 tablespoon ginger, grated - 3 cloves garlic, minced - 1 tablespoon fish sauce (or soy sauce for a vegetarian option) - 1 tablespoon brown sugar - 1 bell pepper (red or yellow), sliced - 1 cup snap peas - 2 cups baby spinach - 2 tablespoons vegetable oil - Juice of 1 lime - Fresh cilantro, for garnish - Cooked jasmine rice, for serving These ingredients create a wonderful balance of flavors. The shrimp absorbs the delicious coconut milk and curry paste. The ginger and garlic add depth, while the lime juice brightens the dish. You can add more vegetables to your curry. Try carrots, broccoli, or mushrooms. If you like heat, add sliced jalapeños or red pepper flakes. You can also switch the shrimp for chicken or tofu. This recipe is very flexible! Experiment to find what you enjoy most. Start by heating the vegetable oil in a large skillet over medium heat. Add the grated ginger and minced garlic. Sauté them for about one minute. You want them to smell great but not burn. This step builds a strong base for your coconut curry shrimp. Next, stir in the red curry paste. Cook it for another minute to deepen the flavors. Then, pour in the coconut milk. Bring it to a gentle simmer while stirring to mix it well. Add the fish sauce and brown sugar, stirring until the sugar dissolves completely. This sauce will be rich and creamy, perfect for the shrimp. Once your sauce is ready, add the sliced bell pepper and snap peas. Cook these for about three to four minutes until they start to soften. Increase the heat slightly, then add the shrimp. Cook them until they turn pink, which should take about three to five minutes. Finally, stir in the baby spinach and lime juice. Cook just until the spinach wilts. Taste your dish and adjust the seasoning if needed. Serve the coconut curry shrimp over jasmine rice. Garnish with fresh cilantro for a burst of flavor. For the complete instructions, check out the Full Recipe. Enjoy this easy and tasty meal! When picking shrimp, look for a few key signs. Fresh shrimp should smell like the sea, not fishy. The shells should be shiny and clean. If the shrimp are whole, check for clear eyes. Avoid any that feel slimy or have dark spots. Buying shrimp with the shell on can keep them fresh longer. To get the right texture in your curry, use full-fat coconut milk. This gives a rich, creamy base. Stir the coconut milk well before adding it to the pan. If your curry is too thick, add a bit of water or broth. If it's too thin, let it simmer longer to thicken. Remember to taste as you go. Adjust the flavors until it feels just right. One common mistake is overcooking shrimp. They cook quickly and should turn pink. If you cook them too long, they can become tough. Another mistake is not balancing flavors. Make sure you taste and adjust saltiness or sweetness. Lastly, don't skip the lime juice. It brightens the dish and adds a needed zing. For more tips, check the Full Recipe for Coconut Curry Shrimp. {{image_2}} You can easily turn this dish into a vegetarian delight. Swap the shrimp for tofu or chickpeas. Tofu soaks up the curry flavors well. Choose firm tofu and cut it into cubes. For chickpeas, use canned ones that are rinsed. You can keep all the other ingredients from the original recipe. The coconut milk and curry paste will make it rich and tasty. Want to change the heat level? You can easily adjust the spice. For less heat, use less red curry paste. Start with one tablespoon instead of two. If you love spice, add more curry paste or a pinch of cayenne pepper. You can also add fresh chili peppers for a kick. Remember to taste as you go to find your perfect balance. Feel free to mix in other vegetables to add more color and flavor. Broccoli, carrots, or zucchini work well in this dish. Just chop them into bite-sized pieces. Add them to the skillet when you add the bell peppers. This way, they will cook evenly. You can also toss in some mushrooms for an earthy taste. The more veggies you add, the more nutrients you'll get. To keep your coconut curry shrimp fresh, store it in an airtight container. Make sure to cool it down first. Place it in the fridge if you plan to eat it within three days. If you have more left, freezing is a good option. Reheating is easy. Place the shrimp in a skillet over low heat. Stir gently to avoid breaking the shrimp. You can also use the microwave. Heat in short bursts for about 1-2 minutes. Check often to avoid overcooking. To freeze, let the dish cool completely. Then, transfer it to a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. It can last up to three months. When you're ready to eat, thaw it in the fridge overnight. Yes, you can use frozen shrimp! Just make sure to thaw them first. Place them in cold water for about 15-20 minutes. This helps them cook evenly. Using frozen shrimp can save you time. They are often just as good as fresh shrimp. If you need a substitute for coconut milk, try using almond milk or soy milk. You can also mix milk with a bit of coconut extract. This gives a nice coconut flavor. However, the texture may change slightly. Keep in mind that almond milk will be thinner than coconut milk. To make Coconut Curry Shrimp less spicy, simply reduce the amount of red curry paste. You can start with one tablespoon instead of two. Adding more coconut milk will also cool down the heat. If you want, add a bit of sugar for balance. This will soften the spice while keeping the flavor. Coconut curry shrimp is flavorful and easy to make. We covered essential ingredients, step-by-step cooking, and helpful tips. You can even customize it with different veggies or spice levels. Remember to choose fresh shrimp and avoid common mistakes for the best results. Storing leftovers is simple, and reheating keeps the taste vibrant. This dish offers endless options to enjoy. Dive in and make it your own!$

Savor the rich flavors of Coconut Curry Shrimp with this quick and easy recipe! Perfect for weeknight dinners, this dish combines succulent shrimp, creamy coconut milk, and vibrant veggies for a taste of tropical paradise. Ready in just 25 minutes, it's a delicious way to impress your family or guests. Dive into this flavorful journey and discover how simple it is to create a stunning meal! Click through to explore the complete recipe now!

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Ingredients

1 lb large shrimp, peeled and deveined

1 can (13.5 oz) coconut milk

2 tablespoons red curry paste

1 tablespoon ginger, grated

3 cloves garlic, minced

1 tablespoon fish sauce (or soy sauce for a vegetarian option)

1 tablespoon brown sugar

1 bell pepper (red or yellow), sliced

1 cup snap peas

2 cups baby spinach

2 tablespoons vegetable oil

Juice of 1 lime

Fresh cilantro, for garnish

Cooked jasmine rice, for serving

Instructions

In a large skillet or wok, heat the vegetable oil over medium heat.

Add the grated ginger and minced garlic, sautéing for about 1 minute until fragrant.

Stir in the red curry paste and cook for another minute to enhance the flavors.

Pour in the coconut milk and bring to a gentle simmer, stirring to combine with the curry paste.

Add the fish sauce and brown sugar, mixing until the sugar dissolves into the sauce.

Add the sliced bell pepper and snap peas to the skillet, cooking for about 3-4 minutes until they begin to soften.

Increase the heat slightly, and add the shrimp to the skillet, cooking until they turn pink, about 3-5 minutes.

Stir in the baby spinach and lime juice, cooking just until the spinach wilts.

Taste and adjust seasoning if needed, adding more fish sauce or lime juice to your preference.

Serve the coconut curry shrimp over jasmine rice and garnish with fresh cilantro.

Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4