With back to school fast approaching I’ve decided I must create meals in minutes.
Red Curry Shrimp is one of my quick, fast, but flavorful meals in minutes.
When I say quick and fast I mean in less than 10 minutes you have a meal ready to eat.
I started this dish off with spicy red curry paste.
I used 1 tablespoon of curry paste, but you can use two if you dare!
First, the peeled, deveined shrimp are coated in curry paste, spices, and extra virgin olive oil.
Next, I added olive oil to a skillet over medium high heat, added the shrimp, cooked for 1 minute on each side.
Lastly, I added coconut milk and chicken broth, bring mixture to boil, reduce heat, simmer for about 3 more minutes.
Garnish shrimp with green onions and cilantro.
Don’t forget to squeeze a little fresh lime juice before serving.
Yes, it’s really that simple.
You can serve your shrimp with crusty bread for dipping.
I decided to cook up a pot of hot rice, with a side of crusty bread.
I also had a side of warm naan bread because I couldn’t make up my mind.
All done, in less than 10 minutes and it’s time to eat!
Enjoy.
PrintRed Curry Shrimp
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
Ingredients
- 30 large shrimp, peeled, deveined
- 1/2 cup coconut milk
- 1/2 cup chicken broth, low sodium
- 1 lime, juiced
- 1 tablespoon Thai red curry paste
- 1 tablespoon brown sugar
- 1/2 tablespoon creole seasoning
- 2 teaspoons black pepper
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- extra virgin olive oil
- green onion to garnish
- cilantro to garnish
- rice and crusty bread to serve
Instructions
- Rinse shrimp, peel, devein, pat dry, place in a large bowl.
- Add curry paste, spices, and brown sugar to shrimp bowl, add 1 tablespoon of olive oil and mix well.
- In a large skillet add 2 tablespoons of olive oil over medium high heat, add shrimp and cook 1 minute on each side.
- Add coconut milk and broth, bring mixture to boil, reduce heat and cook shrimp 3-4 minutes more.
- Turn off heat, squeeze fresh lime juice and garnish with cilantro and green onions.
Nutrition
- Serving Size: 4
This looks delicious, what do you serve this with?
Does it have to be Coconut Milk? It’s not something I typically buy, and just for 1/2 cup and the rest would go to waste. Can you use regular milk? Or cream?