Coconut Curry Shrimp
Shrimp and Fish
The Pioneer Woman
I was watching the Pioneer Woman on Food Network one day, and she was preparing this dish. I have never been a big fan of curry, but this dish is so delicious and easy to make. You can even make it a little on the spicy side if you like. I bought the U10 shrimp from Chris Perkins of Express Foods. They were delicious!
2 Tablespoons Butter
1-1/2 pound Peeled And Deveined Raw Shrimp (I Used 10)
1 whole Medium Onion, Finely Diced
4 cloves Garlic, Minced
1 Tablespoon Curry Powder
1 can (13 1/2 Oz. Size) Coconut Milk (I Used “A Taste Of Thai” Brand)
2 Tablespoons Honey, More To Taste
1/4 teaspoon Kosher Salt (more To Taste)
1 whole Lime, Juiced
Hot Sauce, Optional
12 whole Basil Leaves, Chopped, Plus More For Garnish
1 cup of Jasmine Rice. Basmati would also be great.
Heat the butter in a large skillet (I used non-stick) over medium-high heat. Add the shrimp and cook for 2 to 3 minutes, turning them over halfway through, until fully cooked. Remove to a plate and set aside.
Add the onion and garlic to the skillet and stir to cook for 2 minutes. Sprinkle the curry powder over the onions and continue cooking the onions, stirring, for another couple of minutes.
Reduce the heat to medium-low and pour in the coconut milk, stirring to combine. Add honey, salt, and lime juice, and allow the sauce to heat up until bubbling gently.
Add shrimp into the sauce, tossing to coat, and allow it to simmer for 2 to 3 minutes or until slightly thickened.
Taste the sauce and add more salt, lime juice, or honey depending on your taste. Stir in the basil. (Add hot sauce if you want a little kick.)
Serve shrimp and sauce over a bed of cooked Jasmine rice, garnishing with more basil. Delicious!