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