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Creamy Coconut Shrimp with Curry Leaves, Turmeric, and Ginger

Creamy Coconut Shrimp with Curry Leaves, Turmeric, and Ginger

This vibrant dish combines succulent shrimp with a rich coconut milk sauce infused with aromatic spices and fresh herbs, perfect for a quick weeknight dinner.
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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: 280
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Large shrimp, peeled and deveined
  • 1 cup Coconut milk
  • 2 tablespoons Vegetable oil
  • 1 Onion, finely chopped
  • 3 cloves Garlic, minced
  • 1 tablespoon Fresh ginger, grated
  • 10-12 Curry leaves
  • 1 teaspoon Ground turmeric
  • 1 teaspoon Ground cumin
  • 1 teaspoon Paprika
  • Salt and pepper to taste Add according to your preference
  • Fresh cilantro for garnish
  • Lime wedges for serving

Equipment

  • Large skillet
  • Measuring Cups and Spoons

Method
 

Instructions
  1. In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
  3. Add the curry leaves, ground turmeric, ground cumin, and paprika to the skillet. Stir well to combine, cooking for another minute to toast the spices.
  4. Pour in the coconut milk, stirring to mix all the ingredients together. Allow the mixture to simmer for about 5 minutes, letting the flavors meld.
  5. Add the shrimp to the skillet, stirring gently to coat them in the sauce. Cook for 3-5 minutes, or until the shrimp are pink and cooked through.
  6. Season with salt and pepper to taste. Remove from heat and garnish with fresh cilantro.
  7. Serve hot with lime wedges on the side for squeezing over the dish.

Notes

Feel free to adjust the spices according to your taste. Serve with rice or naan for a complete meal.