Coconut Lime Shrimp Curry Skillet

$- 1 lb large shrimp, peeled and deveined - 1 can coconut milk (14 oz) - 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 lime juice - Zest of 1 lime - Salt and pepper to taste Large shrimp serve as the star of this dish. They soak up the rich coconut milk and spices. The coconut milk creates a creamy base. It adds a sweet flavor that balances the dish. Coconut oil adds a nice depth and aroma. Onions, garlic, and ginger are key in building flavor. When sautéed, they release their natural oils. This step enhances the taste of the whole dish. Red bell pepper and snap peas add a colorful crunch. They also provide a fresh contrast to the creamy sauce. Red curry paste brings heat and depth. You can adjust the amount based on your heat preference. Lime juice and zest brighten the dish with a tangy kick. Salt and pepper round out the flavors, making them pop. These ingredients come together to create a delightful experience. The blend of flavors makes each bite enjoyable. {{ingredient_image_1}} 1. First, grab a large skillet. Heat 2 tablespoons of coconut oil over medium heat until it melts. You want it to shimmer. 2. Next, add in 1 medium onion, finely chopped. Sauté it for 3-4 minutes until it turns translucent. 3. Then, stir in 2 minced garlic cloves and 1 tablespoon of grated ginger. Cook for 1 minute until you smell the aroma. 4. Now, toss in 1 sliced red bell pepper and 1 cup of snap peas. Stir them often for about 3 minutes. 5. Add 2 tablespoons of red curry paste. Make sure it coats the veggies well, cooking for another minute. 6. Pour in 1 can of coconut milk. Stir everything together and bring it to a gentle simmer. 7. Add 1 pound of large shrimp, peeled and deveined. Cook for 4-5 minutes until they turn pink and opaque. 8. Season your curry with 2 tablespoons of lime juice, zest from 1 lime, and salt and pepper to taste. 9. Remove the skillet from heat and let it sit for a couple of minutes. This helps the flavors blend nicely. 10. Serve your curry over cooked jasmine rice. Garnish with fresh cilantro for a bright finish. To make this dish shine, start with the curry paste. You can adjust the amount based on your spice level. If you like heat, add more paste. If you prefer mild, use less. Always taste as you go. Next, focus on the shrimp. Cook them just until they turn pink and opaque. If you overcook, they will be tough. Aim for about 4 to 5 minutes in the skillet. Garnishes can elevate your dish. Fresh cilantro adds a bright touch. Chopped green onions also bring a nice crunch. You might add a slice of lime on the side for extra zest. Serve your curry over jasmine rice. The fluffy rice soaks up the sauce well. You could also try coconut rice for added flavor. Manage the skillet heat carefully. Start at medium heat for even cooking. If it gets too hot, the shrimp might cook too fast. Adjust as needed. Layering flavors is key. Start with the onion, garlic, and ginger. Then, add the bell pepper and snap peas. This method builds a rich taste. Stir frequently to ensure even cooking and flavor melding. Pro Tips Use Fresh Shrimp: For the best flavor and texture, opt for fresh shrimp instead of frozen when possible. If using frozen shrimp, ensure they are fully thawed before cooking. Adjust Curry Paste: The heat level of red curry paste can vary, so start with a smaller amount and adjust according to your taste preference. You can always add more, but you can't take it away! Garnish for Freshness: Adding fresh cilantro at the end not only enhances the flavor but also adds a pop of color to your dish, making it visually appealing. Let it Rest: Allowing the dish to sit for a few minutes off the heat helps the flavors meld together, resulting in a more delicious and harmonious curry. {{image_2}} - Alternative proteins: You can swap shrimp for chicken or tofu. Chicken thighs offer a nice, juicy bite. Tofu gives a plant-based option that soaks up flavors well. - Dairy-free options: The recipe is already dairy-free with coconut milk. If you want a creamier texture, try adding almond milk or cashew cream. - Adding different spices: You can boost the flavor with spices like cumin or coriander. A pinch of turmeric adds color and warmth. For heat, add a sprinkle of chili flakes. - Incorporating fruit or other vegetables: Add pineapple chunks for a sweet twist. Broccoli or zucchini can add more veggies and crunch. Experiment with what you have on hand! - Serving styles: Serve the curry in a bowl over jasmine rice. You can also use coconut rice for extra flavor. - Creative garnishing tips: Top with sliced green onions or a wedge of lime. Fresh cilantro adds a pop of color and taste. For fun, use a colorful plate to make it eye-catching. After enjoying your Coconut Lime Shrimp Curry Skillet, store leftovers in an airtight container. Place the container in the fridge. This keeps the shrimp and other ingredients fresh. Use the curry within three days for the best taste. If you want to save it longer, you can freeze it. To freeze, place leftovers in a freezer-safe bag. Remove as much air as possible before sealing. This helps prevent freezer burn. When it's time to eat the leftovers, reheating is key. The best method is to use the stove. Heat a skillet over low heat. Add the curry and stir gently until warm. This keeps the shrimp from overcooking. You can also use the microwave. Place the curry in a microwave-safe dish. Heat in short bursts, stirring in between. Keep an eye on it to avoid rubbery shrimp. In the fridge, the Coconut Lime Shrimp Curry Skillet lasts for about three days. If you freeze it, you can enjoy it for up to three months. Always check for signs of spoilage before eating. If the shrimp smells off or the sauce has changed color, it’s best to toss it. Keeping an eye on freshness ensures you enjoy every bite! I recommend using coconut oil. It adds a great flavor. Coconut oil also has a high smoke point. This means it won’t burn easily when heated. You can also use vegetable oil if you prefer. Yes, you can make Coconut Lime Shrimp Curry Skillet ahead of time. Cook it fully and let it cool. Store it in an airtight container in the fridge. It stays good for about three days. Just reheat it before serving. The spice level depends on the red curry paste you use. Some brands are milder, while others pack more heat. You can adjust the amount of curry paste to suit your taste. If you want less spice, start with one tablespoon. This curry pairs well with jasmine rice. The rice soaks up the sauce nicely. You can also serve it with naan bread or a fresh salad. For a drink, try a light coconut water or iced tea. This dish uses large shrimp, coconut milk, and vibrant veggies for a bold flavor. Start by heating coconut oil and adding aromatic onions, garlic, and ginger. Then, introduce red pepper and snap peas for crunch. Cooking shrimp in coconut milk makes it creamy and delicious. To make it even better, adjust the curry heat and try different proteins or veggies. Store leftovers in the fridge for a few days or freeze for later. Enjoy this easy, tasty meal and impress your loved ones with your cooking skills.$

Coconut Lime Shrimp Curry Skillet

A flavorful and creamy shrimp curry with coconut milk and lime, perfect for a quick weeknight dinner.

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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
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 lime juice
1 lime zest of
to taste salt and pepper
for garnish fresh cilantro
for serving cooked jasmine rice

Instructions

In a large skillet, heat the coconut oil over medium heat until melted and shimmering.
Add the chopped onion, and sauté for about 3-4 minutes until it becomes translucent.
Stir in the minced garlic and grated ginger; cook for another minute until fragrant.
Add the red bell pepper and snap peas to the skillet, stirring frequently for about 3 minutes.
Stir in the red curry paste, making sure it coats the vegetables well, and cook for an additional minute.
Pour in the coconut milk, stirring to combine everything. Bring the mixture to a gentle simmer.
Add the shrimp and cook for 4-5 minutes until they turn pink and opaque, stirring occasionally.
Season the curry with lime juice, lime zest, salt, and pepper to taste.
Remove from heat and let it sit for a couple of minutes to let the flavors meld.
Serve the curry over jasmine rice and garnish with fresh cilantro.

Notes

Adjust the red curry paste according to your heat preference.

Keyword coconut, curry, lime, quick meal, shrimp