Easy 20-Minute Coconut Curry Shrimp

Ingredients

• 2 Tbsp. unsalted butter
• 1.5 lbs. Wild American Shrimp, peeled and deveined
• Salt and pepper to taste
• 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)

Instructions

1. 1

   --- FOR THE SHRIMP: ---

2. 2

   Melt butter in a large skillet over medium-high heat.

3. 3

   Add shrimp, salt, and pepper and sauté, stirring occasionally, until shrimp have cooked through - about 4 minutes.

4. 4

   Remove shrimp from pan and set aside, leaving as much of the butter in the pan as possible.

5. 5

   --- FOR THE COCONUT CURRY SAUCE: ---

6. 6

   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!)

7. 7

   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.

8. 8

   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.

9. 9

   Add coconut milk to saucepan and stir to combine. Bring sauce to a simmer over medium heat.

10. 10

    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.

11. 11

    Top curry with chopped cilantro and serve immediately with cooked white rice and a lime wedge to squeeze over each serving.