shrimp in coconut milk with curry and lime
Makes: 4 servings
Prep Time: 5 minutes
Total Time: 20 minutes
2 Tablespoons coconut oil or avocado oil
1 1/2 pounds large shrimp, peeled and deveined, tails left on
2 teaspoons kosher salt
4 cloves garlic, minced (1 Tablespoon)
1 medium white or yellow onion, chopped fine (1 1/2 cups)
1 Tablespoon madras curry powder
1 (13.5 ounce) can coconut milk
2 Tablespoons honey, or more, to taste
3 Tablespoons lime juice from 1 lime
1/2 teaspoon sriracha sauce, or more, to taste
1/4 cup shopped fresh basil leaves
1. Cook Shrimp: In a large non-stick skillet over medium-high heat, heat oil until shimmering but not smoking, about 1 minute. Add shrimp and spread out in an even layer. Sprinkle shrimp evenly with salt. Cook shrimp until they are bright pink and cooked through, turning once during cooking time, about 3 minutes total. Transfer shrimp to a plate. Set plate aside.
2. Cook Onion & Garlic: To the now empty skillet, add the onion and garlic and stir well to combine. Cook onions, stirring often, until slightly soft, about 2 minutes.
3. Add Curry: Sprinkle the curry powder over the onion and stir well to combine. Cook until the curry is fragrant, about 1 minute, stirring constantly.
4. Add Coconut Milk: Reduce the heat to medium-low and stir in the coconut milk until well combined. Add the honey and lime juice and stir well to combine. Simmer sauce, stirring often, until slightly thick and bubbly, about 4 minutes.
5. Add Sriracha & Basil: Stir in sriracha sauce and chopped basil. Return shrimp, along with any accumulated juices to the pan and stir well to combine.
6. Finish & Serve: Taste and adjust seasonings of honey, salt, lime juice, or sriracha, if needed. Serve hot. Enjoy!
