Shrimp Curry

🧂 Ingredients

• 4 tablespoons olive oil,

  divided
• 1 pound small to medium size shrimp,

  peeled and deveined (I like to use 25-30 count shrimp)
• 1 teaspoon kosher salt,

  divided
• ¾ teaspoon black pepper,

  divided
• ½ cup diced yellow onion
• 2 teaspoons grated garlic
• 2 teaspoons grated ginger
• 1 teaspoon grated lemongrass
• 1 teaspoon yellow curry powder
• ½ teaspoon ground turmeric
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon red pepper flakes
• 1 can (14 ounces) diced tomatoes,

  drained
• 1 cup full-fat coconut milk
• rice, cilantro, and fresh lime wedges,

  for serving

Instructions

• 1 Pat shrimp dry with a paper towel and season them with ½ teaspoon each of salt
  and pepper.
• 2 Heat 2 tablespoons of olive oil in a large high sided skillet over medium heat.
  Sear shrimp for 2 minutes per side and then transfer them to a plate; set aside.
• 3 Add remaining two tablespoons of olive oil to the skillet. Once oil is warm, add
  the onion and saute for 4-5 minutes, or until tender and translucent. Stir in
  garlic, ginger, and lemongrass, and cook for 1 more minute.
• 4 Add curry powder, turmeric, cumin, coriander, and red chili flakes. Cook for 1
  minute.
• 5 Add diced tomatoes to the skillet and scrape the bottom to release any browned
  bits. Next stir in coconut milk and the remaining ½ teaspoon salt and ¼ teaspoon
  pepper.
• 6 Bring the curry just to a boil, then reduce heat to medium-low, to a gentle
  simmer. Add cooked shrimp and simmer for another 3-4 minutes, or until the
  shrimp are warmed through.
• 7 Serve shrimp curry over rice, garnished with fresh cilantro and lime wedges.
  Enjoy!

Nutrition Info