Coconut Curry Shrimp. Simple to prepare, this rice bowl boasts layers of complex flavors – curry, coconut, lime, basil – in every bite.
Saturday mornings it’s not that uncommon to find me with a steamy cup of coffee, curled up on the couch in my PJ’s, while I hang out for a couple of hours with Ree, Trisha, Valerie, and Giada. You know, watching my favorite Food Network shows for a little blog inspiration. I have to admit that I have a blog-crush on Ree Drummond, the Pioneer Woman. She always seems so genuine and welcoming — makes me feel like I could just pop in for a cup of coffee if I were ever in her neighborhood. Seriously, I love that Ree features very achievable recipes. Recently, she prepared Coconut Curry Shrimp on her show and I haven’t been able to get it out of my head since. Although simple to prepare, this little rice bowl and its layers of complex flavors — curry, coconut, lime, basil — is sure to impress your dinner companion.
How do I know this? Just ask my hubby. Coconut Curry Shrimp probably wouldn’t have been his first choice for dinner last week as he’s a meat-and-potatoes kind of guy. Lucky for me, he’s usually willing to try most anything that’s offered. Even so, I did get the raised eyebrow when I told him what I was making for dinner that night. Once the sauce began to simmer, the spicy aroma had us licking our lips in anticipation. This dish was absolutely delicious. There’s just nothing more to say about it.
Well, maybe there is just one more thing to say. If you like a little more spice, add a few drops of siracha to the sauce or sprinkle a little on top of each serving. Enjoy, Friends!
Coconut Curry Shrimp. Simple to prepare, this rice bowl boasts layers of complex flavors - curry, coconut, lime, basil - in every bite.
- 2 tablespoons butter
- 1-1/2 pounds shrimp, peeled and deveined
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 13.5 oz. can coconut milk
- 2 tablespoons honey
- 1/4 teaspoon salt
- 1 whole lime, juiced
- 12 fresh basil leaves, chopped
- 2 cups Basmati rice, cooked
Melt butter in a large skilled over medium high heat and add the shrimp. Cook 2-3 minutes, or until cooked through. Remove shrimp from the pan and set aside while you make the sauce.
Saute the onion and garlic in the skillet for about two minutes. Add the curry powder and continue cooking, stirring constantly for two more minutes.
Reduce heat to medium-low. Slowly add the coconut milk and stir until combined. Add honey, salt, and lime juice to the sauce. Heat until sauce is simmering gently.
Return shrimp to the pan and toss to coat. Simmer until the sauce is slightly thickened, about 2-3 minutes.
Stir in the basil and ladle the curry over rice to serve.
Recipe by the Pioneer Woman