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Coconut Curry Shrimp
By realdavisduo
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Added about 1 month ago
•
Updated about 1 month ago
Medium
Dinner
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Serves 4
Ingredients (for 4 servings)
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1.5 lb Large Shrimp
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1.0 unit Coconut Milk
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2.0 tbsp Red Curry Paste
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1.0 whole Yellow Onion
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4.0 clove Garlic
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1.0 tbsp Fresh Ginger
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1.0 whole Red Bell Pepper
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1.0 cup Cherry Tomatoes
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2.0 tbsp Fish Sauce
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1.0 tbsp Brown Sugar
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2.0 tbsp Vegetable Oil
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0.5 cup Fresh Cilantro
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1.0 whole Lime
Note: Items with are common pantry items.
Nutrition Estimates (*estimated per serving)
178.0
Calories
34.6g
Protein
5.0g
Carbs
2.4g
Fat
0.4g
Fiber
4.5g
Sugar
Nutrition information is estimated based on ingredient data and will vary depending on preparation methods, portion size, and specific brands used.
Tags
Instructions
1. Peel and devein the shrimp, pat dry and set aside.
2. Dice the onion, mince the garlic, grate the ginger, and slice the red bell pepper into thin strips.
3. Heat vegetable oil in a large skillet or wok over medium-high heat.
4. Add the onion and cook for 3-4 minutes until softened.
5. Add garlic, ginger, and red curry paste. Stir and cook for 1-2 minutes until fragrant.
6. Add the sliced bell pepper and cherry tomatoes, cook for 2 minutes.
7. Pour in the coconut milk, fish sauce, and brown sugar. Stir to combine and bring to a gentle simmer.
8. Add the shrimp and cook for 3-4 minutes, stirring occasionally, until shrimp are pink and cooked through.
9. Squeeze in lime juice and taste for seasoning.
10. Garnish with fresh cilantro and serve immediately.
Nutrition Estimates (*estimated per serving)
178.0
Calories
34.6g
Protein
5.0g
Carbs
2.4g
Fat
0.4g
Fiber
4.5g
Sugar
Nutrition information is estimated based on ingredient data and will vary depending on preparation methods, portion size, and specific brands used.