Coconut Curry Shrimp - Gluten Free

The Coconut Curry Shrimp combines the rich and creamy flavors of coconut milk with the vibrant spices of curry, offering a delightful tropical escape for your taste buds. Succulent shrimp cooked to perfection in a fragrant curry sauce make this dish both aromatic and visually stunning.

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Temps de préparation 15

Temps de cuisson 20

Temps total 35

Type de plat Main Course

Cuisine Caribbean

Portions servings

Calories 400 kcal

Ingrédients

1 pound shrimp, peeled and deveined

1 tablespoon coconut oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 tablespoon ginger, minced

1 tablespoon curry powder

1 teaspoon ground turmeric

1 can coconut milk (14 oz)

1 cup diced tomatoes

1 tablespoon lime juice

1/2 cup chopped cilantro

1 teaspoon salt

1/2 teaspoon black pepper

1 cup jasmine rice, cooked

Instructions

Heat the coconut oil in a large skillet over medium heat.
Add the onion and sauté until translucent, about 5 minutes.
Add the garlic and ginger, cooking until fragrant, about 1 minute.
Stir in the curry powder and turmeric, cooking for another minute.
Pour in the coconut milk and add the diced tomatoes; bring to a simmer.
Add the shrimp to the skillet and cook until they turn pink, about 4-5 minutes.
Stir in the lime juice and cilantro, then season with salt and pepper to taste.
Serve the coconut curry shrimp over steamed jasmine rice.

Nutrition (per 100g)

Keyword aromatic curry, Caribbean cuisine, cilantro, coconut curry, coconut milk, dairy-free, dinner, easy recipe, ginger, gluten-free, healthy meal, jasmine rice, lime juice, main course, quick meal, seafood, shrimp, tropical flavors, weeknight dinner

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Coconut Curry Shrimp – Gluten Free