Coconut Lime Shrimp Curry Skillet

$- 1 lb (450g) large shrimp, peeled and deveined - 1 can (14 oz) coconut milk - 2 tablespoons coconut oil - 1 medium onion, finely chopped - 2 garlic cloves, minced - 1 tablespoon fresh ginger, grated - 1 red bell pepper, sliced - 1 cup snap peas - 2 tablespoons red curry paste - 2 tablespoons freshly squeezed lime juice - Zest of 1 lime - Salt and freshly ground black pepper, to taste - Fresh cilantro leaves, for garnish - Cooked jasmine rice, for serving Using fresh ingredients makes a big difference in this dish. Fresh shrimp tastes sweet and tender. Fresh coconut milk adds a rich, creamy texture. Fresh herbs, like cilantro, bring bright flavor. Fresh vegetables keep their crunch and color. They help create a dish that is not only tasty but also healthy. When you select the best ingredients, you create a meal that brings joy with every bite. You can swap some ingredients if needed. For shrimp, try chicken or firm tofu for a vegetarian option. If you can't find coconut milk, you can use almond milk or soy milk, though the flavor will change. Red curry paste can be replaced with green curry paste if you like a different taste. For veggies, feel free to add broccoli, carrots, or bell peppers of any color. These changes can help you match the recipe to your taste and what you have on hand. {{ingredient_image_2}} First, heat 2 tablespoons of coconut oil in a large skillet over medium heat. Wait until the oil melts and shimmers. This oil gives a rich flavor to the dish. It also helps cook the shrimp and veggies evenly. Once the oil is hot, add 1 medium onion, finely chopped. Sauté it for 3-4 minutes. Stir often until the onion gets soft and turns translucent. Next, add 2 minced garlic cloves and 1 tablespoon of grated ginger. Cook for 1 more minute. This step fills your kitchen with a warm, inviting aroma. Now, toss in 1 sliced red bell pepper and 1 cup of snap peas. Stir constantly for about 3 minutes. You want them to soften but still stay crisp. Then, add 2 tablespoons of red curry paste. Mix it well, coating all the veggies. Cook for another minute to develop the flavors. Carefully pour in 1 can of coconut milk. Stir gently to combine everything. Increase the heat slightly and bring it to a gentle simmer. Now, it’s time to add 1 pound of large shrimp. Cook for 4-5 minutes. Stir occasionally until the shrimp turn pink and opaque. This shows they are fully cooked. After cooking the shrimp, add 2 tablespoons of fresh lime juice and lime zest. Season with salt and freshly ground black pepper to taste. Stir well to mix in these bright flavors. Let the curry sit for a couple of minutes. This helps the flavors blend beautifully. Serve over jasmine rice, topped with fresh cilantro leaves for a colorful finish. Cooking shrimp just right is key. Cook shrimp for 4-5 minutes. They should turn pink and opaque. Overcooking makes shrimp rubbery. To check, cut one open. If it’s white and firm, it’s perfect. You can change the spice to fit your taste. Start with 2 tablespoons of red curry paste. If you want it hotter, add more paste or a dash of chili flakes. For less heat, use less paste. Always taste as you go. This way, you can adjust to your liking. Fresh herbs boost the flavor of your dish. Add cilantro at the end for a bright touch. You can also try fresh basil or mint. These herbs add a fresh taste that brightens the curry. For a twist, sprinkle some toasted coconut flakes as a garnish. Pro Tips Use Fresh Ingredients: Always opt for fresh shrimp and vegetables to enhance the flavors of your curry. Adjust the Spice Level: Feel free to modify the amount of red curry paste to suit your heat preference. Let It Rest: Allowing the curry to sit for a few minutes after cooking helps the flavors meld together beautifully. Garnish for Flavor: Don’t skip the fresh cilantro; it adds a bright, fresh flavor that complements the curry perfectly. {{image_4}} You can easily make a vegetarian version of this dish. Replace the shrimp with tofu. Use firm tofu and cut it into cubes. Sauté the tofu until it is golden brown. Follow the same cooking steps as for shrimp. The tofu absorbs the coconut milk and curry flavors well. This swap keeps the dish rich and filling. If you want other protein options, consider chicken or fish. For chicken, use boneless thighs or breasts. Cut them into bite-sized pieces. Cook them until they are no longer pink, then add the coconut milk. For fish, choose a firm type like cod or tilapia. Cut it into chunks and add it when you mix in the coconut milk. Each option gives a new taste but keeps the essence of the curry. You can customize the curry by adding other vegetables. Try carrots, zucchini, or broccoli. Just cut them into small pieces. Add harder veggies first, so they have time to cook. Softer ones can go in later. This method ensures all the vegetables are tender and tasty. Each vegetable adds a unique flavor and texture to your dish. Store any leftover coconut lime shrimp curry in an airtight container. Place it in the fridge within two hours of cooking. It can stay fresh for up to three days. Make sure to let it cool before sealing the container. This helps keep the shrimp tender and the sauce creamy. When you’re ready to enjoy your leftover curry, reheat it gently. Use a saucepan over low heat. Stir it often to ensure even warming. You can also use a microwave. Heat in short bursts, stirring in between. This way, you prevent the shrimp from becoming rubbery. If you want to save the curry for later, freezing is a great option. Let it cool completely before transferring it to a freezer-safe container. It can last up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. Then, follow the reheating instructions to enjoy a taste of tropical bliss again! Yes, you can use frozen shrimp. Just thaw them first in cold water. This will help them cook evenly. Frozen shrimp saves time and is handy to have on hand. To add heat, use more red curry paste. You can also add sliced fresh chili peppers. Adjust the spice level to fit your taste. Start small and add until it’s just right for you. I love serving this curry with jasmine rice. The rice soaks up the sauce well. You could also try naan bread or quinoa. Fresh lime wedges on the side add brightness. The dish lasts for 3 to 4 days in the fridge. Store it in an airtight container. Reheat gently on the stove or in the microwave. Enjoy the flavors even after a few days! This blog post covered the key elements for making Coconut Lime Shrimp Curry. You learned about the importance of fresh ingredients and found helpful cooking steps. I shared tips on cooking shrimp perfectly and adjusting spice levels. You also discovered tasty variations like a vegetarian option. Proper storage information ensures you can enjoy leftovers too. Remember, cooking is fun. Experiment with flavors and ingredients. Enjoy your culinary journey!$

Coconut Lime Shrimp Curry Skillet

A tropical and flavorful shrimp curry cooked in coconut milk, perfect for a quick meal.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Thai

Servings 4

Calories 350 kcal

Ingredients

1 lb large shrimp, peeled and deveined
1 can coconut milk (14 oz)
2 tablespoons coconut oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 red bell pepper sliced
1 cup snap peas
2 tablespoons red curry paste
2 tablespoons freshly squeezed lime juice
1 lime zest
to taste salt and freshly ground black pepper
for garnish fresh cilantro leaves
for serving cooked jasmine rice

Instructions

Begin by heating 2 tablespoons of coconut oil in a large skillet over medium heat until fully melted and shimmering, ensuring it covers the base of the skillet evenly.
Once the oil is hot, add the finely chopped onion. Sauté for about 3-4 minutes, stirring occasionally, until the onion becomes soft and translucent.
Next, incorporate the minced garlic and grated ginger into the skillet. Cook for an additional minute, stirring frequently, until the mixture is fragrant and aromatic.
Add the sliced red bell pepper and snap peas to the skillet. Stir constantly for about 3 minutes, allowing the vegetables to soften slightly while maintaining a firm texture.
Then, mix in the 2 tablespoons of red curry paste, ensuring it evenly coats the vegetables. Continue to cook for an extra minute to further develop the flavors.
Carefully pour in the coconut milk, stirring gently to combine all the ingredients thoroughly. Increase the heat slightly and bring the mixture to a gentle simmer.
Add the shrimp to the skillet, cooking for 4-5 minutes, stirring occasionally, until the shrimp turn pink and opaque, indicating they are cooked through.
After the shrimp are cooked, season the curry with 2 tablespoons of lime juice, lime zest, and salt and freshly ground black pepper to taste. Stir well to incorporate these bright flavors.
Remove the skillet from heat and let the curry sit for a couple of minutes. This resting period allows the flavors to meld beautifully.
To serve, spoon the delicious coconut lime shrimp curry over bowls of jasmine rice and finish with a generous sprinkle of fresh cilantro leaves for a burst of color and flavor.

Notes

For added texture and flavor, top your curry with toasted coconut flakes or a slice of lime on the side. Enjoy this delightful dish while savoring the tropical essence!

Keyword coconut, curry, lime, quick meal, shrimp