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!
Coconut Curry Shrimp
Any curry powder will work here!
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.
*Full Disclaimer* I forgot to add these ingredients after the lime juice because mom brain and I was doing about 85 things. SORRY!!
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.
- 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!