Description
A delightful blend of tender shrimp in a creamy coconut curry sauce, this appetizer bursts with tropical flavors and is sure to impress your guests.
Ingredients
Scale
- 1 cup coconut milk
- 2 tbsp curry powder
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp lime juice
- 1 lb large shrimp, peeled and deveined
- 1 cup bell peppers, chopped (red, yellow, or green)
Instructions
- Gather all ingredients. Chop bell peppers into bite-sized pieces, mince garlic, and grate ginger.
- In a large skillet over medium heat, add a splash of oil. Sauté minced garlic and grated ginger until fragrant (about one minute).
- Add shrimp to the skillet and cook until they turn pink (approximately three minutes).
- Pour in coconut milk, curry powder, and lime juice. Stir well and let it simmer gently for about five minutes.
- Add chopped bell peppers to the skillet and cook for another three minutes until they soften slightly.
- Transfer to serving plates or bowls. Garnish with fresh cilantro if desired. Enjoy hot or at room temperature.
Nutrition
- Serving Size: Approximately 1 cup (245g)
- Calories: 280
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 170mg
Keywords: For added flavor, marinate shrimp with curry powder and lime juice before cooking. Substitute shrimp with chicken or tofu for a different protein option. Adjust spice levels by using mild or hot curry powder based on personal preference.