One-Pot Coconut Curry Shrimp

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•1 pound raw shrimp, cleaned and deveined
•2 tablespoonroom temperature pure butter, divided
•1/2 cup chopped onions
•1 garlic clove, minced
•1 tablespoon grated fresh ginger
•1/2 teaspoon sea salt
•1/2 teaspoon black pepper
•1 tablespoon plus 1 teaspoon curry powder
•1 tablespoon flour
•1 can unsweetened coconut milk
•1 teaspoon coconut palm sugar
•1 tablespoon lime juice
•1/2 cup freshly chopped cilantro


  1. In a medium skillet over medium heat, add 1 tablespoon butter and shrimp. Cook shrimp on both sides until pink, about 2 minutes per side. Place shrimp on a plate and cover with a paper towel.
  2. In the same skillet, add onion and cook until tender, about 4 minutes. Add garlic and cook 1 additional minute. Add ginger, salt, black pepper, and curry powder, stir to combine.
  3. Combine 1 tablespoon room temperature butter with flour.
  4. Add the coconut milk and palm sugar, stir and bring to a boil. Reduce heat to a low-boil, add butter combined with flour and cook until it starts to thicken up, about 5 minutes. Add the shrimp and cook just until heated through, about 15 seconds.
  5. Remove from the heat. Add the lime juice and cilantro, stir to combine.
  6. If desired, serve over a bed of brown rice.

Nutritional Info
Yields: 4 servings | Calories: 259 | Total Fat: 15 g | Saturated Fat: 1 g | Trans Fat: 0 g | Sodium: 805 mg | Cholesterol: 143 mg | Carbohydrates:13 g | Fiber: 1 g | Sugars: 9 g | Protein: 16 g

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