Coconut Curry Shrimp Skillet Recipe

Ingredients

Main Ingredients

• 1 tbsp butter or coconut oil
• 1 lb large shrimp, peeled and deveined
• Salt and black pepper to taste
• 1 tbsp olive oil
• 1 red bell pepper, minced
• 1 shallot, minced
• 3 garlic cloves, minced
• 3 tbsp red curry paste
• 1 tsp curry powder
• 1 tsp sugar
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp coriander
• 1/4 tsp turmeric
• Pinch white pepper
• 14 oz coconut milk
• 2 tbsp soy sauce
• 1 tbsp lime juice
• Cilantro for garnish

Instructions

1. Heat butter in a large skillet over medium heat. Once melted, add the shrimp with a pinch of salt and pepper, cooking for 3 minutes until shrimp turn pink. Remove shrimp using a slotted spoon and set aside.
2. Add olive oil to the same skillet, then add minced red bell pepper and shallot. Sauté for 4 minutes until softened. Stir in garlic cloves, red curry paste, curry powder, sugar, cumin, salt, coriander, turmeric, and white pepper; cook and stir for 30 seconds to release the spices’ aromas.
3. Pour in coconut milk, soy sauce, and lime juice. Whisk together and bring the sauce to a gentle simmer. Let it simmer for 5 minutes until it thickens slightly.
4. Return the cooked shrimp to the skillet and simmer for an additional 1 minute to meld flavors. Remove from heat, garnish generously with cilantro, add extra lime juice if desired, and serve immediately.

Notes

• Use fresh lime juice for the best flavor and brightness.
• To make it spicier, add additional red curry paste or fresh chili peppers.
• Serve over steamed jasmine rice or with naan bread for a complete meal.
• Butter can be substituted fully with coconut oil for a dairy-free version.
• Calories are approximate and per serving based on standard ingredient quantities.