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Coconut Curry Shrimp

We certainly enjoyed a variety of curry and other dishes during our time in Chennai, India. This has a mild flavor and the coconut certainly compliments the shrimp. Because shrimp cooks so quickly, this is perfect dish for a weeknight meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 2 People
Cuisine: Indian
Ingredients Equipment Method

Ingredients
  

  • 1 lb Shrimp peeled and deveined
  • 2 tbsp Unsalted Butter
  • 2 cloves Garlic minced
  • 1/4 cup White Onion finely diced
  • 1 tbsp Curry Powder
  • 8 oz Coconut Milk
  • 2 tbsp Honey
  • 1/4 tsp Kosher Salt
  • Fresh Juice from Half of a Lime
  • 1 tbsp Parsley for garnish
  • Basmati Rice cooked according to package directions

Equipment

  • Skillet

Method
 

  1. Heat the butter over medium-high heat in a large skillet. Add the shrimp and cook until pink and tender, about 2 to 3 minutes on each side.
  2. Remove the shrimp and set aside. Add the garlic and onion to the skillet and cook for about 2 minutes to soften the onion.
  3. Stir in the curry powder and cook for another 2 to 3 minutes.
  4. Reduce the heat to low and add the coconut milk, honey, salt, and lime juice and bring to a gentle boil. Let the sauce thicken slightly.
  5. Add the shrimp to the pan to allow them to absorb some of the flavor and to let them come up to temperature.
  6. Server over rice and garnish with parsley and a lime wedge.