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Creamy Coconut Shrimp with Ginger, Garlic, and Curry Leaves

Creamy Coconut Shrimp with Ginger, Garlic, and Curry Leaves

This delicious creamy coconut shrimp dish is infused with fragrant ginger, garlic, and curry leaves, perfect for a quick and flavorful meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Main Course
Cuisine: Asian, Indian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Large shrimp, peeled and deveined
  • 1 can (13.5 oz) Coconut milk
  • 1 tbsp Ginger, minced
  • 4 cloves Garlic, minced
  • 10-12 Curry leaves
  • 1 tsp Turmeric powder
  • 1 tsp Ground coriander
  • 1 tsp Ground cumin
  • 2 tbsp Vegetable oil
  • Salt, to taste
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Equipment

  • Large skillet
  • Mixing bowl

Method
 

Instructions
  1. In a large bowl, marinate the shrimp with turmeric powder, ground coriander, ground cumin, and a pinch of salt. Let it sit for about 15-20 minutes to absorb the flavors.
  2. Heat the vegetable oil in a large skillet over medium heat. Add the minced garlic and ginger, sautéing for about 1-2 minutes until fragrant.
  3. Add the curry leaves to the skillet and stir for another minute to release their aroma.
  4. Increase the heat to medium-high and add the marinated shrimp to the skillet. Cook the shrimp for about 2-3 minutes on each side until they turn pink and opaque.
  5. Pour in the coconut milk, stirring to combine. Allow the mixture to simmer for an additional 5-7 minutes, letting the flavors meld together. Adjust salt to taste.
  6. Once the sauce has thickened slightly, remove from heat. Garnish with fresh cilantro.
  7. Serve the creamy coconut shrimp with lime wedges on the side, over rice or with naan bread.

Notes

For a spicy kick, consider adding some chopped green chilies or serve with a side of spicy chutney.