Sautéed Coconut Curry Shrimp
This Coconut Curry Shrimp recipe features succulent shrimp simmered in a fragrant sauce of ginger, lemongrass, and curry, lightened with coconut milk. Perfect for a quick yet luxurious diabetes-friendly dinner that provides a delightful balance of flavours that's sure to impress at any table.
Servings: 6
Calories: 340.6kcal
Ingredients
- 2 pounds shrimp large, peeled and deveined
- 3 tbsp olive oil
- 1 onion diced small
- 3 cloves garlic smash and chopped
- 1 inch ginger peeled and minced
- 1 stalk lemongrass
- 2 tbsp curry powder
- 1 coconut milk canned, lite
- ¼ cup water
- 1 lime juiced
- ½ tsp red chili flakes optional
- 3 shakes tabasco optional
- 1 bunch basil leaves only
- 2 handfuls spinach
To Serve
- 1 jalapeno finely chopped
- 1/4 cup cilantro roughly chopped
- 2 stalks green onion sliced in rounds
- 1 lime cut into wedges
- 2 cups rice brown, cooked
Instructions
- Heat a heavy duty fry pan or cast iron pan over medium high heat. Add half the oil. Add the shrimps and cook for 2-3 minutes on each side or until they are opaque. Remove from the pan to a plate, set aside.3 tbsp olive oil, 2 pounds shrimp
- Add the remainder of the oil. Add the onion and sauté until translucent and golden, about 5-7 minutes. Add the garlic, ginger and lemongrass, sauté for another minute or two. Add the curry powder, mix into the onion mixture, cook for another minute.1 onion, 3 cloves garlic, 1 inch ginger, 1 stalk lemongrass, 2 tbsp curry powder
- Add the coconut milk. Add the water to the empty can of coconut milk, swish it around the can and dump that water into the pan with the coconut milk, let it boil, add the lime juice, salt, chilis, tabasco. Let the sauce boil and reduce for about 6-7 minutes. Taste the sauce, add more, chilis or lime to taste. Add the basil and spinach. Let the sauce thicken so that it coats the back of a spoon, about 3-4 minutes.1 coconut milk, ¼ cup water, 1 lime, ½ tsp red chili flakes, 3 shakes tabasco, 1 bunch basil, 2 handfuls spinach
- Add the shrimps back to the pan, let cook for 2-3 minutes. Transfer to a serving dish and garnish with chopped jalapeno, cilantro, green onion.1 jalapeno, 1/4 cup cilantro, 2 stalks green onion
- Serve with the cooked rice and lime wedges.2 cups rice, 1 lime
Cooking Tips
- Lemongrass preparation: To maximize the flavor of lemongrass, bruise the stalk by lightly crushing it with the back of a knife before chopping; this helps release its aromatic oils.
- Cooking shrimp: Avoid overcooking the shrimp to prevent them from becoming rubbery; they're done as soon as they turn opaque.
- Balancing flavors: Taste the curry as you cook, adjusting the seasoning with lime juice for acidity, chili for heat, and a bit of salt if needed, to ensure a balanced flavor profile.
Nutrition
Nutrition Facts
Sautéed Coconut Curry Shrimp
Amount per Serving
Calories
340.6
% Daily Value*
Fat
12.9
g
20
%
Saturated Fat
5.5
g
34
%
Trans Fat
0.01
g
Cholesterol
243.4
mg
81
%
Sodium
242.4
mg
11
%
Potassium
574
mg
16
%
Carbohydrates
23
g
8
%
Fiber
2.8
g
12
%
Sugar
1.3
g
1
%
Protein
32.8
g
66
%
Vitamin C
9.8
mg
12
%
Calcium
131.2
mg
13
%
Iron
2.1
mg
12
%
Magnesium
94.1
mg
24
%
Zinc
2.6
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.