Coconut Curry Shrimp Gfo Recipe

Rinse 1 cup jasmine rice under cold water until water runs clear to remove excess starch; drain well.

In a medium saucepan, combine rinsed rice, 0.75 cup coconut milk, 0.5 cup water, 0.5 tsp kosher salt, and 0.5 tsp sugar. Stir once to combine.

Bring mixture to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes without lifting the lid.

After 15 minutes, remove from heat and let sit, covered, for 10 minutes to steam. Fluff with a fork and stir in 0.5 tsp lime zest if using. Keep warm until serving.

While rice cooks, preheat a large skillet or sauté pan over medium-high heat.

Toss broccolini with 1 tbsp olive oil, 0.5 tsp salt, and 0.25 tsp black pepper.

Add broccolini to the hot pan in a single layer. Cook, turning occasionally, for 4–5 minutes until bright green and tender-crisp with some char on the stems. Remove and keep warm.

In the same pan, add halved Campari tomatoes cut-side down. Cook for 2–3 minutes until they soften and develop a little caramelization. Season lightly with a pinch of salt. Remove and set aside with broccolini.

Pat shrimp dry with paper towels. Season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp ground coriander.

Heat a large skillet over medium-high heat. Add 2 tbsp neutral oil and 1 tbsp unsalted butter until butter foams.

Add minced garlic (2 cloves) and immediately add shrimp in a single layer. Cook undisturbed for 1.5–2 minutes until edges turn pink and bottom has a golden sear.

Flip shrimp and cook 1–1.5 minutes more until opaque and just cooked through (total cook time 3–4 minutes depending on size). Remove shrimp to a plate and squeeze 1 tbsp lime juice over them. Keep warm.

Using the skillet you used for shrimp (wipe out if underside is too browned but retain fond), heat 1 tbsp oil over medium heat.

Add minced shallot (1) and sauté 2–3 minutes until translucent. Add 2 minced garlic cloves and 1 tbsp grated ginger; cook 30 seconds until aromatic.

Stir in 1.5 tbsp Thai red curry paste and 1/2 tsp ground turmeric. Cook 1 minute, stirring, to bloom spices.

Add 1/2 cup low-sodium broth and scrape up any fond from the pan. Let simmer 1–2 minutes to reduce slightly.

Pour in 1 cup full-fat coconut milk, stir to combine, and bring to a gentle simmer. Cook 3–4 minutes until sauce slightly thickens.

Stir in 1 tsp fish sauce, 1 tsp light brown sugar, 1 tbsp lime juice, 2 tbsp chopped cilantro, 1/2 tsp salt (adjust to taste), and 1/4 tsp black pepper. Taste and adjust balance of salt, sugar, and lime as needed.

Return cooked shrimp, broccolini, and Campari tomatoes to the pan. Toss gently to coat and warm through for 1 minute. Do not overcook shrimp.

Divide coconut rice among 4 bowls or plates (about 1/2 cup cooked rice per serving if serving 4).

Spoon coconut curry shrimp, broccolini, and tomatoes over the rice, making sure to include some sauce.

Garnish with chopped cilantro, sliced scallions, a sprinkle of toasted coconut flakes if using, and lime wedges on the side. Serve immediately.