Coconut Curry Shrimp


Another quick Asian dish. The coconut milk adds a nice richness that is balanced by the lime juice. Of course hot sauce is very tasty here. Or if your dining companion has a tender tongue, you can add red pepper flakes on your plate.

Coconut Curry Shrimp


  • 2 TBsp butter
  • 1 pound peeled and deveined raw shrimp
  • 1 whole medium onion, small dice
  • 4 cloves garlic, minced
  • 1 Tbsp curry powder
  • 1 can coconut milk
  • 2 Tbsp honey
  • salt and pepper
  • 1 whole lime, juiced
  • 12 whole basil leaves, chopped
  • 2 cups basmati Rice, cooked according to directions


  1. Heat the butter in a large skillet over medium high heat.
  2. Add the shrimp and cook for 2 minutes.
  3. Turn them over, cook another 2 minutes.
  4. Remove to a plate and set aside.
  5. Add the onion and garlic to the skillet and stir to cook for 2 minutes.
  6. Sprinkle the curry powder over the onions.
  7. Continue cooking the onion for another couple of minutes.
  8. Reduce the heat to medium low.
  9. Pour in the coconut milk, stirring to combine.
  10. Add honey, salt and pepper, and lime juice.
  11. Allow the sauce to heat up until bubbling gently.
  12. Add shrimp into the sauce, tossing to coat.
  13. Allow it to simmer until slightly thickened.
  14. Taste the sauce and add more salt, lime juice, or honey depending on your taste.
  15. Stir in the basil.
  16. Add hot sauce if you want a little kick.
  17. Serve shrimp and sauce over a bed of cooked basmati rice, garnishing with more basil.

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