Coconut Curry Shrimp

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With a little bit of careful planning, weeknight meals can still be delicious and healthy!  I always try to think of things that don’t require a lot of preparation and will cook quickly.  Shrimp are always a GREAT option because they literally cook in seconds flat!

This recipe is great because the heat can easily be adjusted depending on your taste… mild, medium, or spicy!

 

Coconut Curry Shrimp

  • 1 Pound Peeled & Deveined Shrimp
  • 2 Tablespoons Butter
  • 1 Tablespoon Red Curry Paste
  • 2 Cloves Minced Garlic
  • 2 Teaspoons Fish Sauce
  • 1 Cup Coconut Milk
  • Fresh Cilantro

 

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Start by melting the butter in a large pan over medium heat.  Add the curry paste and cook for about a minute.  (I used one tablespoon and it was kid-friendly with just a little bit of heat.  If you like it spicier, you could use 2 tablespoons or more!)

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Add the garlic and the shrimp and continue to cook for about a minute.  Keep the shrimp moving in the pan.  (I used Extra Large Key West Pink Shrimp, but you can use any shrimp that is available to you.)  Add the fish sauce and coconut milk.  Reduce the heat and simmer for a few minutes until the shrimp are cooked all the way through and the all the ingredients in the sauce have had a chance to come together.  This entire process took less than five minutes.

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Serve over rice (we love Jasmine rice) and garnish with fresh cilantro and lime.  This is a meal that is TRULY ready in under 30 minutes.  We enjoyed it with a salad, but you could very easily add some snow peas or bean sprouts at the last minute to round it out.

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