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Creamy Coconut Curry Shrimp

Tender, juicy shrimp are simmered in a rich coconut milk curry sauce infused with aromatic spices, creating a comforting meal that'sbursting with flavor in every bite. It's an impressive dish that's surprisingly simple to make and perfect for everything from busy weeknight dinners to special occasions.
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Prep Time 1 day 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine Asian
Servings 6

Equipment

  • 1 measuring cup
  • Measuring spoons
  • 1 knife
  • 1 medium sauce pan with lid or a rice cooker
  • 1 Small bowl
  • 1 medium bowl
  • 1 colander
  • 1 resealable bag
  • 1 large skillet
  • 1 Large spoon

Ingredients
  

  • 2 cups rice cooked or cauliflower rice
  • 3/4 tsp. salt
  • Pepper to taste
  • 1 tsp. garam masala + 1/2 tsp.
  • 1-1/2 tsp cumin + 1/2 tsp.
  • 1/4 tsp. chili powder + 1/2 tsp
  • 2 Tbsp. lemon juice
  • 1 lb. shrimp peeled, deveined and tails removed
  • Milk for soaking the shrimp
  • 2 Tbsp. vegetable oil
  • 1 Tbsp. butter
  • 2 serrano chiles halved, seeded and diced (Use only 1 for less heat or eliminate for no heat)
  • 1 carrot diced
  • 5 cloves garlic minced
  • 1-1/2 tsp. brown sugar Swerve
  • 2 tsp. ginger paste or fresh ginger
  • 1 tsp. coriander
  • 1/4 tsp. turmeric + 1/2 tsp.
  • 1-1/2 tsp. curry powder
  • 1 14- oz. can crushed tomatoes
  • 2 cans coconut milk
  • Chopped cilantro for garnish

Instructions
 

  • To make the rice starch-resistant, prepare it 24 hours in advance and refrigerate overnight. Another way to keep this recipe low-carb is to use cauliflower rice.
  • In a small bowl, mix the marinade of 3/4 tsp. salt, pepper to taste, 1 tsp. garam masala, cayenne pepper, 1/2 tsp. cumin, 1/4 tsp. chili powder and lemon juice.
  • Soak the shrimp in milk for at least 30 minutes to eliminate any fishy odor or flavor.
  • Drain and rinse the shrimp.
  • Place the shrimp in a resealable bag and pour the marinade over the top.
  • Massage it to distribute the marinade.
  • Marinate overnight.
  • On the day of preparation, heat the oil and butter in a skillet.
  • Sauté the onion, serrano peppers, carrots, and garlic until soft, about 3 minutes.
  • Stir in brown sugar Swerve, the remaining garam masala, chili powder and cumin, ginger paste, coriander, turmeric and curry.
  • Stir and cook for 2 minutes.
  • Add tomatoes and coconut milk.
  • Stir.
  • Bring to a boil and cook 5 minutes.
  • Add the shrimp and the marinade.
  • Stir well.
  • Cook until the shrimp is pink.
  • Serve over the reheated rice and garnish with cilantro.
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