Hawaiian Style Coconut Curry Shrimp

Indulge in the flavors of Hawaii with this delicious Coconut Curry Shrimp recipe. The combination of coconut milk, curry, and succulent shrimp will transport you to the tropical paradise of the Hawaiian islands.

Hawaiian Style Coconut Curry Shrimp

Ingredients

  • 1 pound shrimp, peeled and deveined
  • 1 can (14 oz) coconut milk
  • 2 tablespoons red curry paste
  • 1 red bell pepper, sliced
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil
  • Fresh cilantro for garnish

Instructions

  1. In a large skillet, heat the vegetable oil over medium heat.
  2. Add the sliced onion, red bell pepper, garlic, and ginger. Sauté for 3-4 minutes until the vegetables are slightly softened.
  3. Add the red curry paste to the skillet and stir to combine with the vegetables.
  4. Pour in the coconut milk, soy sauce, brown sugar, and lime juice. Stir well and bring the mixture to a simmer.
  5. Add the shrimp to the skillet and cook for 5-6 minutes, or until the shrimp are pink and cooked through.
  6. Season with salt and pepper to taste.
  7. Garnish with fresh cilantro and serve the Coconut Curry Shrimp over steamed rice or with a side of naan bread.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
280
Protein
25g
Carbohydrates
10g
Fat
15g

Supplies

Large skillet Cutting board Knife Grater Measuring spoons Measuring cup Spatula

Tools

Stovetop

Serving suggestions

Serve the Coconut Curry Shrimp with a side of steamed white rice and a refreshing tropical fruit salad.

Tips & tricks

For a spicier kick, add a sprinkle of red pepper flakes to the curry sauce.

Cost

$20