Easy Shrimp Coconut Curry

Name: Easy Shrimp Coconut Curry
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons coconut oil; 1 pound peeled and deveined shrimp; salt and cracked black pepper to taste; 1 small yellow onion, diced; 2 carrots, sliced thin; 4 garlic cloves, minced; 1 can coconut milk; 1 tablespoon curry powder; 1 tablespoon honey; 2 tablespoons lime zest; ½ head cabbage, cut into 1 inch pieces; 1 lime, juiced; ¼ cup peanuts, or to taste (optional); ¼ cup cashew nuts, or to taste (optional); ¼ cup torn basil, or to taste (optional); ¼ cup chopped cilantro, or to taste (optional)

Team Mealthy

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Quick-cooking shrimp are simmered in a flavorful coconut curry sauce in this easy one-pot recipe that's perfect for bust weeknights. Ready in under half an hour, the curry is a simple yet aromatic mixture of coconut milk, curry powder, onion and garlic, refreshed with a hit of fresh lime juice. Chopped green cabbage is cooked until just wilted, and adds texture as well as dietary fiber and potassium. Don't forget the toppings! Toasted peanuts and cashews add crunch, while fresh basil and cilantro leaves are a refreshing contrast to the creamy sauce.

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Servings: 4

Ready in: 30min PT30M

Ingredients

2 tablespoons coconut oil
1 pound peeled and deveined shrimp
salt and cracked black pepper to taste
1 small yellow onion, diced
2 carrots, sliced thin
4 garlic cloves, minced
1 can coconut milk
1 tablespoon curry powder
1 tablespoon honey
2 tablespoons lime zest
½ head cabbage, cut into 1 inch pieces
1 lime, juiced
¼ cup peanuts, or to taste (optional)
¼ cup cashew nuts, or to taste (optional)
¼ cup torn basil, or to taste (optional)
¼ cup chopped cilantro, or to taste (optional)

Directions

Heat 2 tablespoons coconut oil in a skillet over medium-high heat.
Lay shrimp into the skillet, season with salt and pepper, and cook until beginning to turn pink and curl into a “c” shape, 3 to 4 minutes. Remove shrimp to a plate.
Stir onion, carrots, and garlic together in the hot skillet; sauté until softened and fragrant, 4 to 5 minutes.
Stir coconut milk, honey, curry powder, and lime zest into the vegetable mixture; season with salt and pepper. Reduce heat to medium and cook, stirring occasionally until the vegetables are completely tender, 4 to 5 minutes.
Add cabbage to the skillet and cook until wilted, about 5 minutes.
Return shrimp to the skillet; cook until shrimp are again hot, 1 to 2 minutes. Remove skillet from heat, squeeze lime over the dish and stir. Garnish with peanuts, cashews, basil, and cilantro to serve.

Mealthy tip:

Curries are often served over rice, but for a healthier take, serve this recipe over riced cauliflower or spiralized noodles to limit the carbohydrate count while also increasing the vegetables. Not a fan of shrimp? Use cubed chicken or white fish filets for an equally delicious result.

Tagged:

Dinner Weeknight Ready In 30 One Pot Or Pan Shrimp Indian Fish Shellfish Curry Seafood Soups And Stews Video

Reviews

4.5out of 5 Stars

(5 Reviews)

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What others are saying

Alex Cabral says:

I skipped the lime zest after reading some of the other comments, and I it turned out well. I also added an extra tablespoon of honey and skipped the carrots all together. I thought it was tasty, but next time I will probably add water chestnuts or something for crunch.

McKenzie C says:

Basil is a must for this recipe! I didn't add nuts or cilantro, but did top it off with some hot sauce. Not traditional, but I like mine extra spicy.

Erin Rettke says:

I loved this dish!!! It came together in 15 minutes (as long as it took the rice to cook!) The amount of curry is perfect! Be sure to fork test the carrots before adding the shrimp back in. I served mine over rice with peanuts and it was amazing!!!

Tal Levitas says:

It turned out delicious. I only zested one lime and it was a good amount of zest.

Tarragon Boi says:

There was a little too much lime zest in this for me. Also, the carrots were a little too crunchy for my taste.