Tuesday, April 23, 2013

Coconut Curry Shrimp

So last night at 5:30 I was informed that our previous dinner plans were falling through and we had nothing to feed our guest that was coming over in an hour, so after work I stopped by the grocery store and thought "hmm shrimp sounds good" then "hmmm coconut milk sounds good" and what resulted was actually good and almost 100% original! There aren't that many ingredients and some of the additional flavorings are optional. Before you start any of this you make want to start making your rice unless your rice is instant. I served mine over brown rice with a side spinach salad and it was delicious! However, I did not get a picture of it :(

Ingredients (makes 2-3 servings)
  • 1/2 lb of peeled shrimp
  • 1/2 of a 13 oz can of coconut milk (I used light coconut milk)
  • 1 clove of garlic (or a little garlic powder)
  • 1 tsp curry powder 
  • salt and pepper to taste
  • a pinch of fresh grated ginger (if you have it but not necessary)
  • 1 red pepper diced
  • 1 yellow onion diced
  • 2 tablespoons coconut oil (or olive oil)
  • 1 tablespoon of fresh cilantro (OPTIONAL)
Steps:
  1. Put 1 tablespoon of coconut oil in a pan and let it melt. dump shrimp into pan and cook both sides until they're slightly pink. Remove from pan and set aside.
  2. Add additional tablespoon of coconut oil. Saute onions and red pepper for 5 minutes.  
  3. Add curry, salt, pepper, ginger, and garlic. Let cook for another minute.
  4. Pour in half the can of coconut milk and cook over medium heat for 5 minutes to let flavors mix.
  5. Add shrimp and cilantro. Cover pan and cook on low for 5 minutes.
  6. Serve over rice

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