Coconut Shrimp Curry

Coconut Shrimp Curry

Servings

8

Prep Time

10 minutes

Cook Time

25 minutes

This coconut shrimp curry is so delicious and surprisingly easy to make. No need for takeout when you can make this curry in under 30 minutes in your own home. The creamy coconut milk and flavorful aromatic spices pair perfectly with the fresh shrimp. Serve along side of rice or try serving it with our fluffy homemade naan!

Ingredients

    Tools:

    • Lancaster No. 12 Skillet
    • 2 lb. extra-large shrimp (peeled and deveined)
    • 1/2 tsp salt
    • 1/2 tsp black pepper (freshly ground)
    • 1/2 tsp cayenne pepper
    • 4 Tbsp lemon juice

    Curry Sauce:

    • 4 Tbsp coconut oil
    • 2 medium onion (chopped)
    • 8 cloves garlic (minced)
    • 3 Tbsp fresh ginger (minced)
    • 1 tsp black pepper (freshly ground)
    • 1 1/2 tsp kosher salt (or to taste)
    • 1 Tbsp turmeric
    • 1 1/2 Tbsp ground coriander
    • 1 Tbsp curry powder
    • 2 (14½ oz) cans of diced tomatoes (or four medium fresh tomatoes)
    • 2 (13½ oz) cans of full fat coconut milk 
    • 4 Tbsp cilantro 
    • 2 Tbsp parsley (for garnish)
    • Cooked rice or fresh naan for serving (or serve with both!)

    Directions

    1. In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10-60 minutes.

    2. While the shrimp is marinating, heat the oil in a No. 12 skillet. Add the onion until the onion softens and becomes translucent, about 2 or 3 minutes . Stir in the garlic, ginger, pepper, salt, coriander, turmeric and curry powder. Cook for another minute or until the spices become fragrant.

    3. Add the diced tomatoes with juices and the coconut milk. Stir and bring to a boil. Cook for about 15 minutes, stirring occasionally. Add the shrimp with the accumulated juices from the marinade and cook for another 4 minutes or until the shrimp is pink and cooked through.

    4. Serve over hot rice and garnish with parsley.
    0 commentson Coconut Shrimp Curry

    More Tasty Ideas

    View all

    Rosemary Brown Butter Skillet Chicken Thighs

    Rosemary Brown Butter Skillet Chicken Thighs

    Crispy-skinned chicken thighs, browned in a Lancaster No. 8 Skillet and finished with nutty brown butter, fresh rosemary, garlic, and a squeeze of lemon. It’s the kind of dinner that feels a little special without requiring much work.

    Read moreabout Rosemary Brown Butter Skillet Chicken Thighs

    German Pancakes with Warm Berry Compote

    German Pancakes with Warm Berry Compote

    There’s something wonderfully simple about a plate of homemade German pancakes. They’re thin, tender, and lightly crisp around the edges, less fluffy than an American pancake and perfect for stacking, folding, or topping with whatever you have on hand. For this version, we’re keeping things classic: a simple, lightly sweetened pancake cooked in butter on the Lancaster No. 8 Griddle, then topped with a warm berry compote made with fresh lemon and a touch of vanilla.

    Read moreabout German Pancakes with Warm Berry Compote

    Classic Cherry Skillet Pie with Red Wine

    Classic Cherry Skillet Pie with Red Wine

    This is a classic cherry pie at heart: a buttery, flaky crust, plenty of juicy cherries, and a sweet-tart filling that bubbles into the crust as it bakes. The little twist is a splash of red wine in the filling, it doesn't overpower the cherries, but adds a subtle richness and brings out their deeper, almost jammy flavor. Baked in cast iron, the crust turns beautifully golden and crisp while the filling bubbles around the edges.

    Read moreabout Classic Cherry Skillet Pie with Red Wine