Easy Shrimp in Curry Sauce
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3 to 4 servings 1x
Ingredients
Scale
- 1 tablespoon oil
- 1 large onion, cut into strips pole to pole
- 1 large bell pepper, red or orange preferred, cut into thin strips
- 2 teaspoons grated ginger
- 2 teaspoons grated garlic
- 1 teaspoon garam masala
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon cayenne
- 1/2 can coconut milk, possibly more; full fat is best
- 1/2 pound of medium-sized shrimp, 26 count, preferably easy-peel, deveined, enough for three or four per person
- green onion and/or cilantro for garnish
Instructions
Add oil to skillet and heat over medisum-high heat. Add onion and bell pepper and cook until slightly softened, several minutes.
Add in ginger, garlic, garam masala salt, turmeric, and cayenne, and cook for a few seconds, stirring, until fragrant.
Immediately add coconut milk, stirring to blend, then shrimp and cook for an additional minute or so, just until shrimp are cooked through. Remove from heat and serve over rice or cauliflower rice.
If desired, additional coconut milk may be added to bring to desired consistency.
Garnish with green onion & cilantro, if desired.
Keywords: Bell Peppers, coconut milk, Curry, Fish and Seafood, Indian, Shrimp