Creamy Coconut Shrimp
Serves 430 mins prep40 mins cook
This Creamy Coconut Shrimp curry has an explosion of flavor in each bite. This quick weeknight dinner has tender shrimp, a creamy curry coconut sauce and crispy fresh veggies.
0 servings
What you need
Instructions
Shell and devein your shrimp and place in a bowl with the coconut aminos, salt and pepper. Let sit until ready to cook and drain the excess liquid prior to adding to the pan. In a large pan or wok add the green curry paste and sauté over medium heat for a minute until fragrant. Pour in the coconut milk and stir well with the curry paste. Let it simmer for about 5 minutes. Add the half and half, corn, broccoli florets and bell pepper to the pan. Cook for another 5-7 minutes, or until the vegetables start to soften. Stir in the shrimp and cook for 3-4 minutes until they turn pink and opaque. Add the coconut aminos and a pinch of salt. Adjust the seasoning according to taste. Stir well to combine. Once the shrimp are fully cooked and the vegetables are tender, remove the pan from heat. Serve alone or with cooked jasmine rice, cauliflower rice, zoodles, noodles or anything you prefer. Garnish with fresh basil or cilantro leaves for a burst of flavor and serve with lime wedges to squeeze on top.View original recipe