The Pioneer Woman's Coconut Curry Shrimp
- prep time10 min
- total time 25 min
- serves 6
Just because it's quick doesn't mean it has to be boring! Ree's flavourful coconut curry shrimp served over a bed of basmati rice will make your taste buds sing.
2 Tbsp salted butter
1 ½ lb(s) raw shrimp, peeled deveined (I used U10 , but any size is fine)
4 cloves garlic, minced
1 medium onion, finely diced
1 Tbsp curry powder
1 (13 1/2 oz) can coconut milk (I used A Taste of Thai brand)
2 Tbsp honey, or more to taste
¼ tsp kosher salt, or more to taste
Juice of 1 lime, or more to taste
12 fresh basil leaves, chopped plus more for garnish
Hot sauce, as needed, optional
Cooked basmati rice, for serving
1. Heat the butter in a large skillet (I used nonstick) over medium-high heat. Add the shrimp and cook, turning them over halfway through, until fully cooked, 2 to 3 minutes. Remove to a plate and set aside.
2. Add the garlic and onions to the skillet and stir to cook for 2 minutes. Sprinkle the curry powder over the onions and continue cooking, stirring, for another couple of minutes. Reduce the heat to medium low and pour in the coconut milk, stirring to combine. Add the honey, salt and lime juice, and allow the sauce to heat up until bubbling gently. Add the shrimp to the sauce, tossing to coat, and allow it to simmer until slightly thickened, 2 to 3 minutes. Taste the sauce and add more salt, lime juice or honey, depending on your taste. Stir in the basil. (Add hot sauce if you want a little kick.)
3. Serve the shrimp and sauce over a bed of cooked basmati rice, garnishing with more basil. Delicious!