Dinner dates at home just got way more exciting. Try out this simple shrimp recipe to wow that special someone, or just to satisfy your own taste buds!
Thai cuisine is easily one of my favorite genres of food, definitely in my top 3. I am always looking for great recipes that I can quickly whip up throughout the week (especially since I am not the best at meal prepping). Lately, I've been looking for more meals that are dairy-free. This is no small feat for me when there are beautiful and decadent recipes like macaroni and cheese, lasagna, or the beloved cheeseburger. My goal is to start with at least one dairy-free meal per week, and what better way to start than with this delicious Shrimp Coconut Curry? It's truly the perfect combination of sweet, spicy & refreshing; keep reading below for the detailed steps on flawlessly executing this dish!
Shrimp Coconut Curry
The Ingredients
16 oz. Wild-caught Argentinian shrimp, peeled and deveined
3 cups of jasmine rice
1 stalk of asparagus
14 oz. crushed tomatoes (or tomato sauce/puree for a smoother texture)
13.5 fl oz. coconut milk
1/2 red onion
2 tsp chopped ginger
3 tbsp minced garlic
4+ slices of naan bread
2 drizzles of canola oil
1,000 handfuls of cilantro (lol)
The Spice Cabinet
garam masala | curry powder |
chili powder | ground coriander |
brown sugar | onion powder |
Kinder's brown sugar | salt |
**Do at least 2 tablespoons for each spice, excluding salt (1 tbsp). A portion of the spice blend will be for marinating your shrimp. The other portion will go towards seasoning your sauce. Otherwise, season with your heart if you feel confident. 💛
The Process
Thaw your shrimp in cold water. Rinse shrimp in cold water and pat dry firmly with a paper towel. This is super important to ensure a nice sear on the shrimp. Marinate your shrimp for 25-30 minutes in the spices above, and drizzle canola oil to help spread the blend.
Clean your rice with a few rinses in warm water. Bring 4 cups of water (or broth) to a boil and stir in the rice. Simmer for 15 minutes or until water is absorbed. Add 2 tbsp of butter, salt, pepper, garlic powder, and cilantro. Set to the side.
Drizzle 2 tbsp of canola oil (best for searing, and frying) and 1 tbsp of butter into a large skillet. Add the shrimp into the skillet on medium heat and sear for 30 seconds on each side. Do not cook the shrimp all the way through as it will finish cooking in the sauce.
Remove shrimp and add in red onion. Saute for three minutes, then add the chopped ginger and minced garlic. Saute for an additional minute.
Add the other half of your spice blend to the skillet and mix until it coats your veggies. This should take 20-30 seconds.
Add the tomato sauce, coconut milk, salt, pepper, and brown sugar. Mix well, and simmer for about 10-15 minutes. Taste periodically to determine whether more seasonings need to be added.
Put your shrimp back in the pan for about 1 minute. Add your cilantro generously. Remove your coconut curry from the heat.
Cut your asparagus stalk a couple of inches above the rubber band towards the bottom. If there is no rubber band, cut 1/4 of the stalk. IMPORTANT: if you skip this step, you will end up chewing your asparagus for approximately 7 years.
Add oil & butter to a skillet on medium heat. Saute the asparagus for 8-10 minutes depending on desired crunch. Add salt, pepper, & minced garlic. Remove from heat.
Layer shrimp curry into a bowl with rice and asparagus. Top with cilantro and enjoy!
This should yield about 4-6 servings. If you try this recipe, please comment down below and let me know how it went! I am happy to hear about recipes you'd like to see in the future, let's chat. Until next time, and happy eating!
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