One-Pot Coconut Curry Shrimp

4.67 from 3 votes

Bring some flair back to the dinner table with this simple and scrumptious curry shrimp recipe.

Prep Time5

Cook Time25

Total Time30

Course: Dinner

Cuisine: Universal

Keyword: Low-Carb, Quick and Easy, Seafood

Servings: people

Calories: 387kcal

1 pound shrimp raw, cleaned and deveined
2 tablespoons pure butter room temperature, divided
1/2 cup onions chopped
1 garlic clove minced
1 tablespoon ginger fresh, grated
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon plus 1 teaspoon curry powder use yellow curry for a mild taste or red for bold
1 tablespoon flour
13 1/2 ounces coconut milk can, unsweetened
1 teaspoon coconut palm sugar
1 tablespoon lime juice about half a lime
1/2 cup cilantro freshly chopped

In a medium skillet over medium heat, add 1 tablespoon butter and shrimp. Cook shrimp on both sides until pink, about 2 minutes per side. Place shrimp on a plate and cover with a paper towel.
In the same skillet, add onion and cook until tender, about 4 minutes. Add garlic and cook 1 additional minute. Add ginger, salt, black pepper, and curry powder, stir to combine.
Combine 1 tablespoon room temperature butter with flour.
Add the coconut milk and palm sugar, stir and bring to a boil. Reduce heat to a low-boil, add butter combined with flour and cook until it starts to thicken up, about 5 minutes. Add the shrimp and cook just until heated through, about 15 seconds.
Remove from the heat. Add the lime juice and cilantro, stir to combine.
If desired, serve over a bed of brown rice. Enjoy!

SmartPoints (Freestyle): 15