Sometimes you need something easy. Sometimes you need something zesty. Sometimes you need something AWESOME. But what about when you need (or want) all three at once? That’s when I comes to the rescue once again with our super fab, super simple, and super tasty One-Pot Coconut Curry Shrimp.
This one-pot wonder is a no-fuss dinner option that will please the whole family. It’s also a welcome departure from Chicken Every Night Syndrome. Don’t avert your eyes, you know what we’re talking about.
My one-pot coconut curry shrimp will bring flair and style to a dinner menu gone stale. The leftovers make lunch something to look forward to instead of something to dread. This recipe is also great for parties – it will impress your guests with its unforgettable zing. So what are you waiting for? Get your coconut curry shrimp on today!
1. One-Pot Coconut Curry Shrimp (Low Carb)
Ingredients
- 1 pound shrimp raw, cleaned and deveined
- 2 tablespoons pure butter room temperature, divided
- 1/2 cup onions chopped
- 1 garlic clove minced
- 1 tablespoon ginger fresh, grated
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon plus 1 teaspoon curry powder use yellow curry for a mild taste or red for bold
- 1 tablespoon flour
- 13 1/2 ounces coconut milk can, unsweetened
- 1 teaspoon coconut palm sugar
- 1 tablespoon lime juice about half a lime
- 1/2 cup cilantro freshly chopped
Instructions
In a medium skillet over medium heat, add 1 tablespoon butter and shrimp. Cook shrimp on both sides until pink, about 2 minutes per side. Place shrimp on a plate and cover with a paper towel.
In the same skillet, add onion and cook until tender, about 4 minutes. Add garlic and cook 1 additional minute. Add ginger, salt, black pepper, and curry powder, stir to combine.
Combine 1 tablespoon room temperature butter with flour.
Add the coconut milk and palm sugar, stir and bring to a boil. Reduce heat to a low-boil, add butter combined with flour and cook until it starts to thicken up, about 5 minutes. Add the shrimp and cook just until heated through, about 15 seconds.
Remove from the heat. Add the lime juice and cilantro, stir to combine.
If desired, serve over a bed of brown rice. Enjoy!
