I absolutely love shrimp dishes and would probably make them a lot more often if I wasn't on a grocery budget each month. But, for a splurge nice meal, they are perfect and the recipe ideas are endless.
I have been making this dish (or similar variations of it) for several years. For Christmas one year, I made my whole family custom cook-books with some of my favorite recipes, and this is the one that I received the most positive feedback about, so I had to share it on the blog.
This dish can be served on top of your favorite rice or quinoa, and is also fantastic on top of a bed of fresh greens. It's also really easy to adjust the spice level to your liking, so feel free to use less coriander and curry and eliminate the crushed red pepper flakes if desired. Hope you enjoy!
Curry Coconut Shrimp
- 1 tablespoon coconut oil
- 2 large shallots, minced
- 2 cloves garlic, minced
- 2 large carrots, roughly chopped
- 1 large red bell pepper, roughly chopped
- 1 can of light coconut milk
- 1 tablespoon raw sugar
- 1 teaspoon curry powder
- 1 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 2 pounds raw 41/50 shrimp, peeled and de-veined
- 2 tablespoons chia seed (for thickening)
- 3 tablespoons fresh chopped parsley (for garnish)
- Salt and pepper to taste
Step 1: In a large skillet (I use my cast iron) over medium high heat, add the coconut oil and allow to melt in the pan, then add the shallots and garlic. Saute 2-3 minutes, then add the carrots and red bell pepper, seasoning with a sprinkle of salt and pepper to taste. Saute for an additional 2-3 minutes.
Step 2: Add the coconut milk, sugar, curry powder, coriander, ginger, and crushed red pepper flakes (if desired, feel free to eliminate for less heat). Stir well to combine, then bring the sauce to a simmer. It should start to look something like this...
Step 3: Add the shrimp and the chia seed. Continue cooking over medium-low heat until the shrimp are pink and the chia seed has thickened the sauce to your liking. Garnish with fresh parsley and serve over rice, quinoa, or over a bed of fresh greens! Hope you enjoy!