What’s for Dinner? Coconut Curry Shrimp

Try this delicious and easy Coconut Curry Shrimp. I served this over mashed cauliflower and it was the perfect comfort food for a cold night. Let us know if you make this!
For Shrimp Marinade
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • 1/7 tsp cayenne pepper
  • 2 tbsp lemon juice
  • 1 lb extra-large shrimp, peeled.
For the sauce
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 tbsp minced fresh ginger
  • ½ tsp freshly ground black pepper
  • 1 tsp salt or to taste
  • 2 tsp ground coriander
  • 1 tsp curry powder
  • 1 can (5.5 oz) coconut milk
  1. In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 15 minutes.
  2. While the shrimp is marinating, heat the oil in a medium size pot. Add the onion, and cook for 2 or 3 minutes. Stir in the ginger, garlic, pepper, salt, coriander, and curry powder.
  3. Continue to cook over medium heat until the onion is translucent, about another 2 minutes. Add the coconut milk, stir and bring to a boil. Cook for 5 minutes. Add shrimp with the accumulated juices from the marinade and cook for another 5 minutes or until the shrimp is pink and cooked through.
  4. Serve over hot rice or mashed cauliflower.

*Adapted from Mel’s Kitchen Cafe

  • Share