Coconut Curry Shrimp with Toasted Cashews 🍤🥥🥜
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
For the Shrimp
1 lb (450g) shrimp, peeled and deveined
1 tablespoon olive oil
Salt and pepper, to taste
For the Coconut Curry Sauce
1 can (13.5 oz) coconut milk
2 tablespoons red curry paste (adjust to taste)
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon brown sugar
1/2 cup bell peppers, chopped (red or yellow)
2 cloves garlic, minced
1 teaspoon ginger, minced
For the Topping
1/2 cup cashews, toasted
Fresh cilantro (for garnish)
Lime wedges (for serving)
Instructions
Toast the Cashews
Toast Cashews: In a dry skillet over medium heat, toast the cashews for about 5 minutes, stirring frequently until golden. Remove and set aside.
Cook the Shrimp
Heat Oil: In the same skillet, add olive oil over medium heat.
Season Shrimp: Season the shrimp with salt and pepper. Add to the skillet and cook for about 2-3 minutes on each side until pink and opaque. Remove from skillet and set aside.
Make the Coconut Curry Sauce
Sauté Veggies: In the same skillet, add garlic, ginger, and bell peppers. Sauté for 2-3 minutes until softened.
Add Sauce Ingredients: Stir in coconut milk, red curry paste, fish sauce, lime juice, and brown sugar. Bring to a simmer and cook for 5 minutes.
Combine
Add Shrimp: Return the cooked shrimp to the skillet and simmer for an additional 2-3 minutes until heated through.
Serve
Plate the Dish: Serve the coconut curry shrimp hot, topped with toasted cashews and garnished with fresh cilantro. Add lime wedges on the side.
Tips and Variations
Add Veggies: Include snap peas or spinach for extra nutrition.
Adjust Spice: Increase or decrease the amount of curry paste based on your spice preference.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy your Coconut Curry Shrimp with Toasted Cashews – a delightful and flavorful dish!