Coconut Curry Shrimp
Serves: 6
Vicente Kshlerin
1 January 1970
Based on User reviews:
51
Spice
58
Sweetness
49
Sourness
46
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 tbsps
Salted Butter4 cloves
Garlic (minced)1 medium
Onion (finely diced)1 tbsp
Curry Powder2 tbsps
Honey (or more to taste)Directions:
1
Watch how to make this recipe
2
Heat the butter in a large skillet (I used nonstick) over medium-high heat
3
Add the shrimp and cook, turning them over halfway through, until fully cooked, 2 to 3 minutes
4
Remove to a plate and set aside
5
Add the garlic and onions to the skillet and stir to cook for 2 minutes
6
Sprinkle the curry powder over the onions and continue cooking, stirring, for another couple of minutes
7
Reduce the heat to medium low and pour in the coconut milk, stirring to combine
8
Add the honey, salt and lime juice, and allow the sauce to heat up until bubbling gently
9
Add the shrimp to the sauce, tossing to coat, and allow it to simmer until slightly thickened, 2 to 3 minutes
10
Taste the sauce and add more salt, lime juice or honey, depending on your taste
11
Stir in the basil
12
(Add hot sauce if you want a little kick
13
) Serve the shrimp and sauce over a bed of cooked basmati rice, garnishing with more basil
14
Delicious!