Here’s a unique recipe to add to your collection of irresistible shrimp dishes:
Caribbean Coconut-Curry Shrimp Skillet
Ingredients:
For the Shrimp:
- 1 lb large shrimp (peeled and deveined)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For the Coconut-Curry Sauce:
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- Zest of 1 lime
- Fresh cilantro for garnish
For Serving:
- Cooked jasmine rice or quinoa
- Lime wedges
Instructions:
-
Prepare the Sauce:
- In a medium bowl, whisk together the coconut milk, red curry paste, fish sauce, lime juice, brown sugar, and lime zest. Set aside.
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Cook the Shrimp:
- In a large skillet, heat the olive oil over medium-high heat. Add the garlic and ginger, sautéing for about 1 minute until fragrant.
- Add the shrimp to the skillet, season with smoked paprika, salt, and pepper. Cook for about 2-3 minutes until the shrimp turn pink. Remove the shrimp from the skillet and set aside.
-
Sauté the Vegetables:
- In the same skillet, add the sliced red bell pepper and snap peas. Sauté for 3-4 minutes until they are tender yet crisp.
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Combine and Simmer:
- Return the shrimp to the skillet and pour the prepared coconut-curry sauce over the shrimp and vegetables. Stir to combine. Let it simmer for 5-7 minutes to allow the flavors to meld.
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Serve:
- Serve hot over jasmine rice or quinoa. Garnish with fresh cilantro and lime wedges on the side for an extra burst of flavor.
Enjoy!
This delightful dish combines bold Caribbean flavors with creamy coconut, creating a savory seafood experience that’s sure to impress. Perfect for a weeknight dinner or a special occasion!