I love having recipes on hand that you can pull out when you need something fast, and you know it’s going to be good. Even better, when you have a recipe that can be a go to that is fast, delicious, AND seems fancy. This is the perfect combination of all of those things! Y’all know I’m a seafood lover, and shrimp anything is probably going to meet my approval. And goodness knows I love me some curry – curried chicken salad, curried carrots… I’ll spare you from my Bubba sounding list of dishes I like curry powder in. Combining the two into a Shrimp Coconut Curry seemed like a great idea, and what do you know… It is!
Everyone in my house loves this – so don’t be afraid to try something outside of the box. You may be surprised. Pickle doesn’t like peppers, so she sticks with shrimp and sauce over rice.
We want to get some flavor into these shrimp, so I like to marinade them for a few minutes before I cook them. Put your shrimp in a bowl and add the salt.
To this add your peppers – black and crushed red.
Next, add in your orange zest and juice. (I admit that in a pinch I have just tossed in a tablespoon or so of orange juice out of the bottle when I didn’t have any on hand. It works.) As always – adjust the red pepper to your tastes. Throw some plastic wrap over this and set it in the fridge until we are ready to cook it.
First, we have to get these beauties going.
Heat about 1 tbsp of olive oil and cook your onion about 3 minutes or so – until it begins to soften.
Add all these delicious smelling things – garlic, ginger, tumeric, and curry powder.
Add in the rest of your veggies and salt and pepper to taste. Side note here: I chose orange bell pepper because I love for my food to be colorful. You can certainly use whatever bell pepper you have on hand.
Add your coconut milk. Stir and let cook about 10 minutes.
Last step, dump that whole bowl of shrimp and liquid right into the pot. Stir and let cook until the shrimp are cooked. This takes about 5-7 minutes in my experience. Just look for the shrimp to be pink.
How you choose to eat it is entirely up to you. I usually serve it over rice but have also used it with pasta, put it in bread bowls, or eat it from a bowl with some crusty bread (or straight from the pot while cooking for this post…. ).
- 1 lb shrimp, peeled and deveined
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp crushed red pepper
- 1/2 tsp orange zest
- 1 tsp orange juice
- 1 onion, chopped
- 1 tbsp ginger paste (you can substitute minced)
- 2 cloves garlic, minced
- 1/2 tsp tumeric
- 1 1/2 tsp curry powder
- salt & pepper to taste
- 1 bell pepper, chopped
- 10 grape tomatoes, quartered
- 2 green onions, chopped
- 1 can coconut milk
- In a medium sized bowl, combine shrimp with salt, pepper, crushed red pepper, orange zest, and orange juice. Cover with plastic wrap and refrigerate until you add to the recipe.
- In a medium pot, cook onion in approx. 1 tbsp olive oil about 3 minutes.
- Add garlic, ginger, tumeric, curry powder, salt and pepper.
- Add in tomatoes, bell pepper, and green onion.
- Allow to cook until peppers have softened.
- Add in the can of coconut milk and cook for 10 minutes.
- Take the bowl of shrimp and pour the entire contents into the pot.
- Allow to cook until the shrimp have turned pink - approximately 5-7 minutes.
- Serve over rice.