Serve it on top of rice, cauliflower rice, or in bowls with spoons. The leftovers are good, too, if you reheat them gently. I love making shrimp recipes such as sauteed shrimp, shrimp scampi, garlic butter shrimp, and grilled shrimp. I especially like this shrimp curry. It’s the perfect weeknight dinner! I always have frozen shrimp in my freezer and a can of coconut milk in my pantry. So when I’m unsure what to make for dinner, this easy recipe of plump, succulent shrimp cooked in a flavorful coconut milk broth is the perfect answer.
Ingredients
Recipe Card
Canned coconut milk: Use full-fat coconut milk. The low-fat version isn’t very good in terms of texture and flavor. Avocado oil: This flavorless oil has a high smoke point, making it perfect for cooking. Onion and garlic: You can use jarred fresh minced garlic, but for the best flavor, use fresh garlic cloves and mince them yourself. Kosher salt: I use Diamond Crystal Kosher Salt. Ginger: Just like garlic, it’s fine to use minced ginger from a jar, but freshly grated ginger tastes much better. Yellow curry powder: Make sure it’s fresh. Raw shrimp: Peeled and deveined. In this recipe, I prefer the tail off - it makes them easier to eat when they’re cooked in a curry. You can use medium or large shrimp in this recipe. Fresh basil: Adds not just color but also flavor. You can replace it with cilantro, as shown in the photo above.
Cook aromatics (onion, garlic, and spices) in coconut oil. Stir in coconut milk. Garnish with basil or cilantro, and serve.
Cauliflower rice Sauteed spinach Shirataki noodles Baked spaghetti squash Hearts of Palm pasta Zucchini noodles Mashed cauliflower Mashed butternut squash
You can also simply serve it as I do in bowls with a spoon!
