30-Minute Coconut Lime Shrimp Curry – So Fresh & Flavorful! 🍤🥥🍋
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
1 lb (450g) shrimp, peeled and deveined
1 can (14 oz) coconut milk
2 tablespoons red curry paste
1 tablespoon olive oil
1 bell pepper, sliced (red or yellow)
1 cup snap peas (or green beans)
2 tablespoons lime juice
1 tablespoon fish sauce (optional)
Fresh cilantro (for garnish)
Cooked rice (for serving)
Instructions
Sauté the Vegetables
Heat Oil: In a large skillet, heat olive oil over medium heat.
Cook Peppers and Peas: Add sliced bell pepper and snap peas. Sauté for about 3-4 minutes until tender.
Add Shrimp and Curry
Add Curry Paste: Stir in red curry paste and cook for 1-2 minutes until fragrant.
Add Coconut Milk: Pour in coconut milk and bring to a simmer.
Cook Shrimp: Add shrimp to the skillet and cook for about 5-7 minutes, or until they turn pink and are cooked through.
Finish the Dish
Add Lime and Fish Sauce: Stir in lime juice and fish sauce (if using) for extra flavor.
Serve
Plate the Dish: Serve the coconut lime shrimp curry over cooked rice, garnished with fresh cilantro.
Tips and Variations
Add Spice: For more heat, add sliced chili peppers or red pepper flakes.
Veggie Boost: Include other vegetables like zucchini or spinach.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Enjoy your 30-Minute Coconut Lime Shrimp Curry – a quick and delicious meal!