Curry Shrimp
Ingredients
- 1 lb. large shrimp ⓘ
- 1 Tbsp. olive oil ⓘ
- 4 shallots, minced ⓘ
- 1 Tbsp. fresh ginger, minced ⓘ
- 3 cloves garlic, minced ⓘ
- 1 Tbsp. curry powder ⓘ
- 1/2 tsp. ground turmeric ⓘ
- 1 large onion, thinly sliced ⓘ
- 1 c. canned coconut milk (part of a 15 oz. can) ⓘ
- 1/4 tsp. cayenne pepper ⓘ
- 6 fresh cilantro sprigs ⓘ
- 3 c. hot cooked rice ⓘ
Instructions
- Peel shrimp; devein and rinse.
- In wok or large skillet over high heat, add olive oil.
- When oil is hot, add shallots, ginger and garlic.
- Stir-fry until shallots are limp, about 3 minutes. Add curry powder and turmeric to shallot mixture; stir-fry 30 seconds.
- Add onion and coconut milk; stir until onion is limp, about 5 minutes.
- Season with cayenne.
- Add shrimp; stir until pink and opaque in center, about 4 minutes.
- Mound rice onto a large platter; top with shrimp mixture and cilantro.
- (Can be served separately, if desired.)
- Makes 4 servings.
Nutrition & Diet Analysis (per serving)
1023
kcal
51% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).