This Coconut Curry Shrimp is rich, creamy, and full of flavor. With a mix of coconut milk, spices, and tender shrimp, it makes a quick weeknight dinner that pairs perfectly with rice.
Ingredients
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2 tablespoons olive oil, divided
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1 medium yellow onion, diced
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1 red bell pepper, diced
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2 cloves garlic, minced or grated
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1-inch fresh ginger, minced or grated
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2 teaspoons curry powder
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1 teaspoon kosher salt, divided
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1 teaspoon red pepper flakes
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½ teaspoon ground black pepper
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1 (14.5 oz) can coconut milk
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1 (14.5 oz) can diced tomatoes
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1 pound shrimp, peeled and deveined
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Optional toppings: chopped fresh herbs, lime slices, sliced red chilies or jalapeños
Instructions
SEE NEXT PAGE
This Coconut Curry Shrimp is rich, creamy, and full of flavor. With a mix of coconut milk, spices, and tender shrimp, it makes a quick weeknight dinner that pairs perfectly with rice.
Ingredients
-
2 tablespoons olive oil, divided
-
1 medium yellow onion, diced
-
1 red bell pepper, diced
-
2 cloves garlic, minced or grated
-
1-inch fresh ginger, minced or grated
-
2 teaspoons curry powder
-
1 teaspoon kosher salt, divided
-
1 teaspoon red pepper flakes
-
½ teaspoon ground black pepper
-
1 (14.5 oz) can coconut milk
-
1 (14.5 oz) can diced tomatoes
-
1 pound shrimp, peeled and deveined
-
Optional toppings: chopped fresh herbs, lime slices, sliced red chilies or jalapeños
Instructions
SEE NEXT PAGE
