When you can make quick shrimp curry in just a few minutes why go out for fast food? Skip the fast food and cook food fast with this easy new recipe. Coconut milk makes it creamy and delicious, curry powder gives it beautiful color and flavor. Serve over brown rice with a side of green veggies, because simple is what you need.
Quick Shrimp Curry
When I need dinner fast I often turn to shrimp because they cook fast and can be flavored in so many ways. Quick shrimp curry is something I’ve been making a lot lately. When I posted the photo on AFoodCentricLife Facebook fan page, I got requests for the recipe so here it is!
About Curry Powder
Curry powder is a spice blend that comes from mild to hot. There are many blends, brands and styles of curry powders so have fun trying different ones to find what you like. What makes curry powder golden is turmeric, a wonderful and natural anti-inflammatory spice. I like the mild curry powder from Savory Spice Shop. If you shop their curry page you’ll find lots of options to try. The brand Simply Organic is also good and available in most grocery stores.
Choosing and Thawing Shrimp
I buy wild shrimp in the 16-20 size, which means there are 16-20 per pound. You can use smaller shrimp, such as 21-25, but know they will cook a little faster. Buy them already peeled and deveined to save time.
Another plus is shrimp come frozen so they are handy to have on hand whenever needed. The easiest way to thaw frozen shrimp is overnight in the refrigerator. Shrimp come “IQF” or individually quick frozen. Place frozen shrimp in a single layer on a rimmed baking sheet, covered, to catch thawing water.
For a quick thaw, seal frozen shrimp in an airtight bag and submerge in cold water, changing the water very 20-30 minutes until thawed. Time will depend on the size of the shrimp. It will probably take anywhere from 30-45 minutes.
Pass on Farmed Shrimp
Read packages and look at labels when shopping. Do not buy farmed shrimp. They are reported to be contaminated with banned chemicals, antibiotics, pesticides, and other disgusting things. Shrimp is the most popular seafood in the U.S., with 90% of it imported and only 2% inspected. According to Food and Water Watch, farmed shrimp are filthy. Its bad for you and the environment.
If you love shrimp and Asian flavors, try this easy Thai shrimp soup.
- 2 cups canned coconut milk
- 2 tablespoons curry powder
- 1/8 teaspoon sea salt
- 1/2 medium leek, pale green part only
- 1 tablespoon extra virgin coconut oil
- 2 garlic cloves finely chopped
- 1 tablespoon ginger finely grated or minced jar
- 1 1/4-1 1/2 pounds raw peeled deveined shrimp, 16-20 size or 21-25 size
- 1-2 tablespoons chopped fresh cilantro optional
- Whisk together the coconut milk, curry powder and sea salt until smooth. You can also put it in a blender or shake well in a large jar.
- To prep the leek, cut off and discard the dark green top part. You will use just the pale and light green portion. Slice the leek in half lengthwise and run under cold water to dislodge any sandy grit or dirt. Dry the leek, then chop crosswise into thin half moons. You will need 1 cup of chopped leek.
- Warm the coconut oil over medium heat in a large saute or fry pan large enough to hold all of the shrimp in one layer. Add the leek and cook, stirring until softened, 1-2 minutes. If leek starts to brown, turn the heat down. Add the garlic and ginger, cook about 30 seconds.
- Add the shrimp to the pan, laying them flat in a single layer. Cook until pink on one side, 1-2 minutes, then turn shrimp over and pour in the coconut curry milk. Bring the pan to a simmer, place a lid on top and turn heat to low. Cook until shrimp are firm and pink on both sides, another 3-5 minutes depending on the size of the shrimp. Serve sprinkled with chopped cilantro if desired.