Coconut Curry Shrimp Skillet

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 1 pound shrimp, peeled and deveined
• 1 red bell pepper, sliced
• 1 cup frozen peas
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add onion and cook until softened, about 3 minutes.
3. 3 Stir in garlic, cumin, and curry powder, cooking for an additional minute.
4. 4 Pour in coconut milk and chicken broth, stirring to combine.
5. 5 Add shrimp and red bell pepper, cooking until shrimp turn pink, about 5 minutes.
6. 6 Stir in frozen peas and cook until heated through.
7. 7 Squeeze lime juice over the skillet, season with salt and pepper.
8. 8 Garnish with cilantro before serving.

Equipment

• Large skillet
• Wooden spoon

Variations

• Add diced zucchini for extra veggies.
• Substitute tofu for a vegetarian option.

Substitutions

• Use almond milk for a lighter coconut alternative.
• Substitute firm tofu for shrimp to make it vegetarian.

Pairings

• Jasmine rice
• Naan bread
• Cucumber salad

Nutrition

Tips

• For extra spice, add a dash of cayenne pepper.
• Serve immediately for the best flavor and texture.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop.

Serving Suggestions

• Serve with steamed jasmine rice or a side of warm naan.
• Pairs well with a crisp cucumber salad.

FAQ