Coconut Shrimp Curry

Indian · 25 min · Shrimp · pescatarian, gluten-free, dairy-free, high-protein

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Ingredients

• 1.25 lb medium shrimp, peeled
• 2 tbsp vegetable oil
• 1 yellow onion, sliced
• 4 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tsp curry powder
• 1/2 tsp turmeric
• 1 can (14 oz) coconut milk
• 2 tbsp tomato paste
• 1 lime, juiced
• 1/3 cup cilantro
• 3 cups basmati rice, cooked
• 1 tsp kosher salt

Method

1. Heat oil in a skillet over medium-high. Cook onion 5 min until soft. Add garlic + ginger; cook 30 sec.
2. Stir in curry powder + turmeric + tomato paste; toast 1 min until darkening.
3. Add coconut milk + salt; simmer 5 min to thicken.
4. Add shrimp; cook 3 min until pink. Off heat, stir in lime juice. Top with cilantro; serve over rice.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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