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Curried-Coconut Shrimp

    Tender shrimp, in a beautiful Curry-coconut sauce... If you think it looks great, wait till it hits your tastebuds. Slightly sweet, slightly spicy, with that rich, creamy coconut sauce. This shrimp is great all on its own or with plain, Basmati or Jasmine rice. 

At least once a week I must make this recipe for my husband... If you ask me, it might just be his favourite shrimp dish. And it needs no explanation as to why. So simple, so easy and so tasty... with only few ingredients needed, lunch or dinner can be done in minutes!!!

Ingredients

Directions

  • 12 medium Shrimp (peeled and deveined)

  • Salt

  • Pepper

  • Pinch of Red Pepper Flakes (optional)

  • 2 tsp Curry powder

  • 1/4 Cup Coconut milk

  • 1 Tbsp Parsley (roughly chopped)

  • 2 Tsp Oil

Season shrimp with salt and pepper and set aside.

Heat oil in a medium skillet, add curry powder and red pepper flakes. Stirring continuously until the curry is cooked (about 5 minutes)

Add shrimp and cook until pink, turning once. (This process takes about 30-40 seconds so be sure to stand by your pot.)

Just as the shrimp is  cooked on both sides, add the coconut milk and simmer for about 2 minutes. Turn off heat and add parsley.

Serve hot. I do prefer enjoying with plain, steamed rice.

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