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One Pan Shrimp Coconut Curry

Servings: 4

Ingredients

  • 1-1/2 lbs raw shrimp
  • 2 Tbsps olive oil divided
  • 3 cloves fresh garlic minced
  • 1/2 tsp sea salt
  • 1/2 tsp red chili flakes or to taste
  • 1 onion peeled and sliced
  • 1 red bell pepper seeded and sliced
  • 1 yellow bell pepper seeded and sliced
  • 1 cup unsweetened coconut milk from can
  • 2 Tbsps all natural peanut butter
  • 1 fresh lime juiced
  • 2 Tbsps raw honey
  • 2 tsp ground ginger
  • 3 tsps mild curry powder or to taste
  • small handful fresh basil leaves chopped
  • small handful fresh cilantro chopped
  • 2 green onions chopped
  • 1/4 cup chopped raw peanuts to garnish
  • 1 jalapeño pepper thinly sliced (optional)

Instructions

  • Peel and devein your shrimp, leaving the tails on.
  • Thoroughly rinse and pat the excess moisture with a paper towel.
  • Place the shrimp, garlic, sea salt and red chili flakes into a bowl.
  • Toss well and marinate in refrigerator for 10 minutes.
  • Meanwhile peel and slice the onion and cut peppers into thin strips.
  • Finely chop your basil and cilantro leaves.
  • In a mixing bowl, combine coconut milk, peanut butter, lime juice, honey, ground ginger and curry; whisk well and set aside.
  • Heat 1 tablespoon of oil in a large skillet over medium-high heat.
  • Add in onions and peppers; sauté for about 5 minutes until slightly softened.
  • Remove your veggies from the skillet, and set aside.
  • Add remaining tablespoon of oil to hot skillet.
  • Add in shrimp and cook stirring frequently until they are opaque, about 2 minutes per side. Remove from the heat and set aside.
  • Pour your prepared coconut mixture into the pan and simmer on low for about 10 minutes.
  • Once the mixture has thickened just a bit, add shrimp back into your pan together with the, onions and peppers; simmer for a few minutes until reheated.
  • Garnish with fresh basil and cilantro leaves, green onions, chopped peanuts, and sliced jalapeno; serve hot and enjoy!