Are you looking for the perfect way to make Coconut Curry Shrimp? This quick, vibrant, and flavorful dish is your answer! In this step-by-step guide, we’ll show you how to create an irresistible coconut curry shrimp that combines the tang of spices with the creaminess of coconut milk.
Whether you’re a busy home cook or a culinary enthusiast, this recipe is designed to impress while being super easy to follow.
The Coconut Curry Shrimp recipe not only bursts with colorful bell peppers and aromatic garlic but also infuses every bite with a delightful kick from curry and turmeric powders. Expect a medley of textures and flavors that work harmoniously together, making it a great weeknight dinner option.
Let’s dive in and create this delectable dish that promises to satisfy your cravings and spice up your mealtime!
Ingredients List
Below is a detailed list of ingredients extracted from our video summary. For each ingredient, we’ve included exact measurements and even alternative suggestions for dietary preferences:
🍤 Shrimp: 1 lb, peeled & deveined
🫑 Bell Peppers: 1 red, 1 yellow, 1 green, sliced
🧅 Onion: 1 medium, chopped
🧄 Garlic: 3 cloves, minced
🌶 Pimento Pepper: 1 small, diced
🌶 Scotch Bonnet: 1 small, chopped
🍛 Curry Powder: 1 tbsp
🟡 Turmeric Powder: 1 tsp
🧂 Salt: ½ tsp
🧂 Seasoning Blend: 1 tbsp
🥥 Coconut Milk: 1 cup
🛢 Cooking Oil: 1 tbsp
💧 Water: ¼ cup
🌿 Parsley: 1 tbsp, chopped
🍚 Buttered Jasmine Rice: To serve
Step-by-Step Instructions
Follow these clear, numbered instructions to achieve the perfect Coconut Curry Shrimp. Each step naturally incorporates the primary keyword to help boost your SEO ranking:
- Preparation:
- Begin by seasoning your 1 lb of shrimp with ½ teaspoon salt and 1 tablespoon of your chosen seasoning blend. Set aside.
- Prepare your vegetables by slicing the red, yellow, and green bell peppers, finely chopping 1 medium onion, mincing 3 garlic cloves, dicing 1 small pimento pepper, and finely chopping 1 small scotch bonnet pepper.
- Sauté the Aromatics:
- Heat 1 tablespoon of cooking oil in a large pot over medium to low heat.
- Add the chopped onion and garlic to the pot. Sauté until the onions turn translucent and release their natural sweetness, about 2-3 minutes.
- Spice It Up:
- Lower the heat slightly and add 1 tablespoon of curry powder and 1 teaspoon of turmeric powder. Stir well to combine, allowing the spices to bloom and infuse the oil with their vibrant colors and aromas.
- Cooking Tip: To prevent burning, reduce the heat and stir continuously.
- Incorporate Coconut Milk and Veggies:
- Pour in 1 cup of coconut milk, stirring to create a rich, curried sauce.
- Add the sliced bell peppers, diced pimento pepper, and chopped scotch bonnet pepper into the pot. Let the sauce simmer for 2-3 minutes, allowing the vegetables to retain a bit of crunch while soaking in the flavors.
- Add the Shrimp:
- Gently add your seasoned shrimp into the pot. Stir to ensure they are well coated with the coconut curry sauce.
- Cover the pot and let the shrimp simmer for about 3-5 minutes until they turn pink and are fully cooked.
- Pro Tip: For extra crispiness, consider increasing the heat for the last 5 minutes of cooking if you’re using thicker shrimp.
- Adjust the Sauce:
- If you find the sauce too thick, add ¼ cup of water gradually until you reach your desired consistency. Stir well to blend all the flavors.
- Finish and Garnish:
- Once the shrimp are cooked and the vegetables are tender yet crisp, turn off the heat.
- Stir in 1 tablespoon of chopped parsley for a burst of freshness.
- Serve hot with a side of buttered jasmine rice, and enjoy your perfectly balanced Coconut Curry Shrimp!
For additional inspiration and to compare techniques, check out this Food Network article on shrimp curries for trusted tips and creative variations.
Pro Tips & Variations
Enhance your Coconut Curry Shrimp experience with these expert tips and creative variations:
- Ingredient Swaps:
Swap shrimp with scallops or chicken if preferred.
Substitute bell peppers with other seasonal vegetables such as zucchini or snap peas for a different twist. - Flavor Variations:
Experiment by adding a squeeze of lime juice at the end for a citrusy brightness.
For a richer sauce, try adding a dollop of Greek yogurt after cooking (great for those who aren’t dairy-free). - Cooking Methods:
Stovetop: As described above, ensures a traditional, simmered flavor profile.
Oven-Baked: Place the ingredients in an ovenproof dish and bake at 400°F for about 15 minutes for a hands-off approach.
Air Fryer: Lightly spray the shrimp with oil and cook in an air fryer for a crispy exterior, then mix with the sauce.
For more unique ideas and in-depth variations, visit our Seafood Recipes.
Storage & Reheating Tips
To maintain the delicious flavors and textures of your Coconut Curry Shrimp, follow these storage and reheating recommendations:
- Storage:
Allow the dish to cool completely before transferring it into airtight containers.
Store in the refrigerator for up to 3 days or freeze for up to 2 months. - Reheating:
Microwave: Heat on a microwave-safe dish in short intervals, stirring occasionally to evenly distribute heat.
Stovetop: Reheat in a pan over low heat, adding a splash of water to loosen the sauce if necessary.
Oven: For a uniform reheat, cover with foil and warm at 350°F for 10-15 minutes.
