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If you’re looking for a dish that encapsulates the essence of the tropics, then the Tropical Coconut Curry Shrimp Skillet is a must-try. Bursting with vibrant flavors, this dish combines the sweetness of coconut with the rich, aromatic spices of curry, making for a truly delightful culinary experience. Coconut curry has gained immense popularity across various cuisines, particularly in Southeast Asian dishes, where it is celebrated for its creamy texture and bold flavors.

Coconut Curry Shrimp Skillet

Bring the taste of the tropics to your kitchen with this Tropical Coconut Curry Shrimp Skillet recipe. Featuring succulent shrimp, creamy coconut milk, and a medley of fresh vegetables, this one-skillet meal is bursting with flavor and nutrients. Ready in under 30 minutes, it's perfect for busy weeknights or leisurely weekends. Elevate your dining experience with vibrant spices and a touch of lime to create a delightful dish that will transport you to a tropical paradise.
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Ingredients
  

1 lb (450g) large shrimp, peeled and deveined

1 can (14 oz) coconut milk

2 tablespoons red curry paste

1 tablespoon olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 bell pepper, thinly sliced (red or yellow)

1 cup snap peas or green beans

2 cups fresh spinach

1 tablespoon fish sauce (optional)

Juice of 1 lime

Salt and pepper to taste

Fresh cilantro, for garnish

Cooked jasmine rice, for serving

Instructions
 

Prepare the Shrimp: In a medium bowl, season the shrimp with salt and pepper. Set aside.

    Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and grated ginger, sautéing for an additional 1-2 minutes until fragrant.

      Add the Curry Paste: Stir in the red curry paste and cook for another minute, allowing the spices to bloom and release their flavors.

        Incorporate Vegetables: Add the sliced bell pepper and snap peas (or green beans) to the skillet. Sauté for 3-4 minutes until the vegetables are slightly tender but still vibrant.

          Create the Sauce: Pour in the coconut milk, stirring to combine everything. If using, add the fish sauce for an umami boost. Bring to a gentle simmer and let cook for 5 minutes, allowing the flavors to meld together.

            Cook the Shrimp: Gently add the seasoned shrimp to the skillet, cooking for 3-4 minutes or until the shrimp turn pink and opaque. Be careful not to overcook.

              Finish with Spinach and Lime: Stir in the fresh spinach and cook until wilted. Squeeze in the lime juice, adjusting salt and pepper to taste.

                Serve: Spoon the coconut curry shrimp over bowls of cooked jasmine rice. Garnish with fresh cilantro for a flavorful touch.

                  Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings