Serves 4
45 min
Coconut Curry Shrimp with Coconut Rice
Recipe GLPRaafd802bfdf31b
Tender shrimp sautéed in a fragrant curry sauce with fresh vegetables, aromatic spices, and creamy coconut milk. Served over fluffy coconut rice infused with cardamom and warm spices. This seafood dish is naturally gluten-free and dairy-free, making it a vibrant and nourishing main course.
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Ingredients
2 tablespoons coconut oil
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 onion, diced
1 cup green bell pepper, deseeded and diced
2 tomatoes, deseeded and diced
2 cardamom pods, crushed
1 tablespoon curry powder
1 teaspoon freshly ground black pepper
2 teaspoons hot sauce
1 pound shrimp, peeled and deveined
2 cups seafood stock
2 cups coconut milk
2 tablespoons fresh cilantro, chopped
2 cups white rice
1 cup water
1 teaspoon salt
Directions
Start the coconut rice first: In a large saucepan over high heat, combine white rice, 2 cups coconut milk, 1 cup water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until all liquid is absorbed and rice is tender. Remove from heat and keep covered until ready to serve.
While the rice cooks, prepare the curry shrimp: Heat coconut oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until shimmering.
Add minced garlic, grated ginger, diced onion, bell pepper, and diced tomatoes to the hot oil. Cook, stirring occasionally, for about 5 minutes until the vegetables begin to soften and release their juices.
Stir in the crushed cardamom pods, curry powder, freshly ground black pepper, and hot sauce. Mix well to coat the vegetables evenly with the spices. Cook for 1 minute more to bloom the spices and release their fragrant oils.
Add the peeled and deveined shrimp to the skillet and sauté for about 2-3 minutes per side until they just begin to turn pink and opaque. Do not overcook; shrimp should reach an internal temperature of 145°F and be fully opaque throughout. Remove shrimp with a slotted spoon and set aside on a clean plate.
Pour the seafood stock and 2 cups of coconut milk into the skillet with the aromatic vegetable base. Increase heat to medium and bring to a gentle simmer. Let the sauce reduce uncovered for 10 to 15 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
Return the cooked shrimp to the skillet, add the fresh chopped cilantro, and stir gently to combine. Simmer together for an additional 5 minutes to allow the shrimp to absorb the curry flavors. Taste and adjust seasoning as needed.
To serve, fluff the coconut rice with a fork and divide among serving bowls or plates. Spoon the coconut curry shrimp and sauce generously over the rice. Garnish with additional cilantro if desired and serve immediately while hot.
