Sauteed Shrimp Curry Recipe
Served with Rice and Green Salad
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Ingredients
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Shrimp Curry
Rice
Green Salad
Method
Shrimp Curry
- 1
Sauté Aromatics
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger and cook for an additional 1-2 minutes until fragrant.
- 2
Add Spices
Stir in the curry powder, salt, and black pepper. Cook for another minute to toast the spices.
- 3
Cook Shrimp
Add the shrimp to the skillet and cook for 3-4 minutes, or until the shrimp turn pink and are cooked through.
- 4
Add Coconut Milk
Pour in the coconut milk and lime juice. Stir to combine and let simmer for 5-7 minutes to allow the flavors to meld.
- 5
Finish with Cilantro
Remove from heat and stir in the chopped cilantro. Adjust seasoning if necessary.
Rice
- 6
Rinse Rice
Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
- 7
Cook Rice
In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the water is absorbed.
- 8
Fluff Rice
Remove from heat and let the rice sit covered for 5 minutes. Fluff with a fork before serving.
Green Salad
- 9
Prepare Salad
In a large bowl, combine the mixed salad greens, sliced cucumber, and halved cherry tomatoes.
- 10
Dress Salad
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Drizzle over the salad and toss gently to combine.
