Coconut Shrimp Curry

This seafood recipe, Coconut Shrimp Curry, leans on coarse kosher salt, ground black pepper and cayenne pepper. It makes 6 servings and takes about 30 minutes.

• Yield 6 servings
• Ready in 30 minutes
• Prep 15 minutes
• Cook 15 minutes

Ingredients

For the shrimp

• ½ teaspoon coarse kosher salt (cut in half if using table salt)
• ¼ teaspoon ground black pepper
• ⅛ teaspoon cayenne pepper
• 2 tablespoons freshly squeezed lemon juice
• 1 pound large shrimp (31 to 40 per pound), peeled and deveined

For the sauce

• 1 tablespoon olive oil or other cooking oil
• 1 medium red or yellow onion, finely chopped
• 1 tablespoon minced fresh ginger
• 2 teaspoons coarse kosher salt (cut in half if using table salt)
• 2 teaspoons ground coriander
• 1 teaspoon curry powder
• ½ teaspoon ground pepper
• ½ teaspoon turmeric
• 2 cloves garlic, finely minced
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 can coconut milk
• ½ to 1 cup chopped fresh cilantro
• Hot cooked rice for serving

Instructions

1. Place the shrimp in a resealable bag or in a dish. Add the salt, pepper, cayenne and lemon juice and toss until evenly combined. Cover and refrigerate for 15-20 minutes.
2. Meanwhile, in a 12-inch skillet or saucepan, heat the oil over medium heat until rippling and hot. Add the onion and cook for 2-3 minutes. Stir in the ginger, salt, coriander, curry, pepper, turmeric, and garlic.
3. Cook over medium heat, stirring often, until the mixture is fragrant and the onions have softened and turned translucent, about 5-7 minutes.
4. Add the tomatoes, scraping up the browned bits from the bottom. Increase the heat to medium-high and simmer for 5-10 minutes, stirring often.
5. Add the coconut milk and stir to combine. Bring the mixture to a simmer.
6. Add the shrimp and any accumulated juices. Simmer until the shrimp are pink and cooked through, 3 to 4 minutes. Stir in the cilantro. Season to taste with additional salt and pepper, if needed.
7. Serve over hot, cooked rice, if desired.

Give it a minute off the heat, then serve it while it is still hot.