How to Make Coconut Curry Shrimp | Pescatarian, Dairy Free

Описание: Welcome back to the kitchen, friends! Today we’re making a flavourful Coconut Curry Shrimp. Creamy comforting dish with warm spices and tender, juicy shrimp, perfect for an easy weeknight dinner.

⏱️ Ready in 1 Hour
🌿 Pescatarian, Dairy Free
🥣 Comfort Food
✨ Perfect for Lunch or Dinner

Ingredients:
1½ lb shrimp, peeled and deveined
Salt and freshly ground black pepper, to taste
2 Tbsp fresh lime juice
1 Tbsp olive oil
1 small onion, finely chopped
1 red bell pepper, thinly sliced
1½ tsp fresh ginger, grated
3 garlic cloves, minced
1½ tsp curry powder
½ tsp chili powder
½ tsp ground cumin
1 tsp ground turmeric
14 oz canned tomatoes, drained
14 oz coconut milk
Garnish: Fresh cilantro and lime wedges

Instructions:
1. Peel and devein shrimp. Season lightly with salt, black pepper, and lime juice. Set aside.
2. Finely chop onion and thinly slice red bell pepper.
3. Heat olive oil in a large skillet over medium heat. Add the onion and cook until soft and translucent.
4. Stir in the bell pepper, garlic, ginger, curry powder, chili powder, cumin, and turmeric. Cook for 3–5 minutes, stirring, until fragrant.
5. Add the drained tomatoes and coconut milk. Bring to a gentle simmer and cook for 8–10 minutes.
6. Add the shrimp and cook just until pink and cooked through, about 5 minutes.
7. Remove from heat and garnish with fresh cilantro and lime wedges. Serve warm.


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