This is slightly different from a typical stir-fry, as the sauce is creamy and full of curry flavor.
I made this recipe earlier this week and could not resist sharing it with you guys. This coconut curry shrimp stir-fry will be a permanent fixture on our menu.
And if you are not a fan of shrimp, this sauce would be amazing with chicken!
I hope you love it as much as we did!
- 2 tablespoons butter
- 1-1/2 pounds peeled and deveined shrimp
- 1 medium onion, finely diced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder (any variety)
- 1-13.5 ounce can unsweetened coconut milk
- 1 large lime
- 2 tablespoons honey
- 1 tablespoon sriracha
- 1/4 teaspoon salt
- 12 basil leaves, chopped
- In a large nonstick skillet, melt the butter over medium-high heat. Add the shrimp and cook for 2 to 3 minutes, turning halfway through, until pink, opaque, and cooked all of the way through. (the cooking time will depend on the size of the shrimp.)
- Remove the cooked shrimp to a plate and set aside.
- To the same skillet, add the onion and garlic. Stir and cook for 2 minutes to soften a bit. Add grated ginger.
- Then sprinkle on the curry powder and stir it around, cooking the mixture for another couple of minutes.
- Reduce the heat to low and pour in the coconut milk. Stir the sauce.
- Add the juice of the lime, honey, sriracha, and salt.
- Return the shrimp back to the pan, toss around to coat, and then let the sauce bubble up for a minute or so.
- Add the basil and toss around. Taste and adjust, adding more of anything you think it may need.
- To serve, spoon the sauce and shrimp over the top of some cooked rice. Top with basil and a lime wedge. Enjoy!
Coconut Curry Shrimp
Melt the butter in a large nonstick skillet over medium-high heat.
Add the shrimp and cook for 2 to 3 minutes, turning halfway through, until pink, opaque, and cooked all of the way through. *cooking time will depend on the size of your shrimp.* Once cooked, remove to a plate and set aside.
In the same skillet, add onion and minced garlic and cook for about 2 minutes to soften a bit. Once softened, grate some fresh ginger into the pan and stir.
Sprinkle on the curry powder. And stir the mixture around, cooking the onions and curry for another 2 minutes. Reduce the heat to low and pour in the coconut milk. Stir the sauce around and add the juice of a lime and salt. Add the shrimp back into the pan and toss around to coat.
Add some fresh basil and toss it around, adding any more seasoning if needed.
After adding the lime juice, I should have added some honey to the sauce mixture… And a little (or a lot) of sriracha to add a little kick!
To serve: place some rice on a plate and spoon the sauce and shrimp over the top. Garnish with some basil and a lime wedge.