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Creamy Coconut Shrimp with Curry Leaves, Turmeric, and Lime

Creamy Coconut Shrimp with Curry Leaves, Turmeric, and Lime

This creamy coconut shrimp dish is infused with aromatic curry leaves and brightened by lime for a delightful seafood experience.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Large Shrimp, peeled and deveined
  • 1 cup Coconut Milk
  • 2 tbsp Vegetable Oil
  • 1 Medium Onion, finely chopped
  • 3 cloves Garlic, minced
  • 1 inch Ginger, grated
  • 10-12 Curry Leaves
  • 1 tsp Ground Turmeric
  • 1 tsp Red Chili Powder Adjust to taste
  • 1 large Lime Juice
  • to taste Salt
  • for garnish Fresh Cilantro, chopped
  • for serving Lime Wedges

Equipment

  • Large skillet or wok
  • Measuring Cups and Spoons

Method
 

Instructions
  1. In a large skillet or wok, heat the vegetable oil over medium heat.
  2. Add the finely chopped onion and sauté for about 5 minutes until it becomes translucent.
  3. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
  4. Add the curry leaves, ground turmeric, and red chili powder to the skillet. Stir well to combine the spices with the onion mixture.
  5. Pour in the coconut milk, stirring continuously until everything is well mixed.
  6. Bring the mixture to a gentle simmer and let it cook for about 5 minutes to allow the flavors to meld.
  7. Add the shrimp to the skillet, cooking for about 3-5 minutes or until the shrimp turn pink and are cooked through.
  8. Squeeze the lime juice over the shrimp and season with salt to taste. Stir gently to combine.
  9. Remove from heat and garnish with freshly chopped cilantro.
  10. Serve warm with lime wedges on the side.

Notes

Feel free to adjust the spice levels to your preference and serve over rice for a complete meal.