A quick and simple curry shrimp recipe – perfect for busy weeknights and with just a few ingredients!
This post is sponsored by my friends at Wild American Shrimp.?
I’m going to keep this niiiiiice and short today, because the theme of this recipe is LOOK HOW QUICK AND EASY IT IS!
The other theme is YAY SUSTAINABLE SEAFOOD, because we’re working with some?Wild American Shrimp?today for maximum deliciousness + eco-friendliness.
You can read more about why I choose to buy Wild American Shrimp in this post, but the short version is that 1) Wild American Shrimp fisheries are managed with sustainability in mind (woo!) 2) my purchase supports some wonderful family fishermen and 3) buying American shrimp helps me avoid purchasing shrimp that may have been processed with slave labor overseas.
Most grocery stores (especially places like Whole Foods and Wegmans) will tell you on the label if a product is Wild American Shrimp – if you don’t see a clear label, just ask!
Alsooooo, let’s talk about this curry shrimp recipe.
It’s is one of my go-to meals on busy weeknights, AND it’s ready in under 30 minutes (#WINNING).
PLUS, the ingredient list is the easiest-peasiest thing everrrrrrr, because 10 times out of 10 I have everything in my pantry already.
Toss it together with some Wild American Shrimp from the freezer and any veggies I’ve got lying around, and BAM! Dinner is served.Print
An easy 20 minute shrimp curry recipe – perfect for busy weeknights!
FOR THE SHRIMP:?
- 2 Tbsp. unsalted butter
- 1.5 lbs. Wild American Shrimp, peeled and deveined
- Salt and pepper to taste
FOR THE COCONUT CURRY SAUCE:
- 1/2 large yellow onion, diced
- 1 clove garlic, minced
- salt and pepper to taste
- 2 Tbsp. curry paste
- 2 tsp. curry powder
- 1/2 tsp. cumin
- 15 oz. (1 can) coconut milk
- 1 lime, cut into wedges
- 1/2 cup fresh cilantro, chopped, for garnish
- Cooked rice, for serving (optional – I usually cook 1 cup of rice for this recipe)
FOR THE SHRIMP:
- Melt butter in a large skillet over medium-high heat.
- Add shrimp, salt, and pepper and sauté, stirring occasionally, until shrimp have cooked through – about 4 minutes.
- Remove shrimp from pan and set aside, leaving as much of the butter in the pan as possible.
FOR THE COCONUT CURRY SAUCE:
- Return your skillet to the stove over medium-high heat (use the pan you just cooked the shrimp in, and keep all that tasty butter in there!)
- Add onions, garlic, salt, and pepper to saucepan and sauté, stirring occasionally, for 4-5 minutes or until onions are translucent. If your onions look too dry, you can always add a bit more butter.
- Add curry paste, curry powder, and cumin to saucepan and stir to combine. Let it cook for thirty seconds or so, stirring occasionally, until spices are fragrant.
- Add coconut milk to saucepan and stir to combine. Bring sauce to a simmer over medium heat.
- Add cooked shrimp to sauce and stir to combine. Cook an additional 2-3 minutes to let the flavors come together, then remove the pan from the heat.
- Top curry with chopped cilantro and serve immediately with cooked white rice and a lime wedge to squeeze over each serving.
Add any veggies you like to this curry – I love adding roasted potatoes, carrots, or summer squash for a heartier meal! This recipe gives you plenty of curry sauce, so if you like a thicker curry, I’d definitely recommend adding some extra veggies (plus, then you can stretch it to feed more people if you like!)
This is a fairly mild curry recipe – feel free to add some spice if you like, or to play with the amounts of curry paste and curry powder to find a blend that suits your taste buds!
I always choose Wild American Shrimp when I’m cooking, because I love supporting a vibrant community of family fishermen who prioritize sustainability.