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Creamy Coconut Shrimp with Curry Leaves, Turmeric, and Fresh Cilantro

Creamy Coconut Shrimp with Curry Leaves, Turmeric, and Fresh Cilantro

A deliciously creamy coconut shrimp dish infused with fragrant curry leaves and turmeric, perfect for serving over rice.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Main Course
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Large shrimp, peeled and deveined
  • 13.5 oz Coconut milk 1 can
  • 2 tablespoons Olive oil
  • 1 teaspoon Turmeric powder
  • 10-12 Fresh curry leaves
  • 2 cloves Garlic, minced
  • 1 tablespoon Fresh ginger, minced
  • 1 tablespoon Lime juice
  • 1 tablespoon Brown sugar
  • to taste Salt and pepper
  • 1/4 cup Fresh cilantro, chopped
  • for serving Cooked rice

Equipment

  • Large skillet
  • Measuring Cups and Spoons

Method
 

Instructions
  1. In a large skillet, heat the olive oil over medium heat. Add minced garlic and ginger, and sauté for about 1 minute until fragrant.
  2. Add the turmeric powder and curry leaves to the skillet, stirring well to combine with the garlic and ginger.
  3. Pour in the coconut milk, and bring the mixture to a gentle simmer. Allow it to cook for about 5 minutes, stirring occasionally.
  4. Add the shrimp to the skillet. Cook for 4-5 minutes until the shrimp turn pink and opaque, stirring occasionally.
  5. Stir in the lime juice and brown sugar. Season with salt and pepper to taste.
  6. Remove the skillet from heat and fold in the chopped cilantro.
  7. Serve the creamy coconut shrimp over cooked rice, garnished with additional cilantro if desired.

Notes

For additional flavor, consider adding a pinch of chili flakes for some heat.