Belizean Coconut Curry Shrimp
Belizean Coconut Curry Shrimp is a delicious and flavorful dish that combines the fresh seafood of Belize with the rich and aromatic flavors of coconut and curry. This recipe is perfect for a special dinner or a gathering with friends and family.
Ingredients
- 1 lb (450g) shrimp, peeled and deveined
- 2 tbsp coconut oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 can (14 oz) coconut milk
- 2 tbsp curry powder
- 1 tsp turmeric
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large skillet, heat the coconut oil over medium heat.
- Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Add the sliced red bell pepper and cook for another 2-3 minutes.
- Stir in the curry powder and turmeric, and cook for 1 minute to toast the spices.
- Pour in the coconut milk and bring the mixture to a simmer.
- Add the shrimp to the skillet and cook for 5-7 minutes, or until the shrimp are pink and cooked through.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large skillet Knife Cutting board Measuring spoons Measuring cups
Tools
Serving platter Tongs Soup ladle
Serving suggestions
Serve the Belizean Coconut Curry Shrimp over steamed white rice or with warm naan bread for a complete and satisfying meal.
Tips & tricks
For a spicier kick, add a chopped chili pepper or a dash of hot sauce to the curry shrimp.
Cost
$20