Curry-Coconut Shrimp
Succulent shrimp marinated in a fragrant coconut curry sauce with fresh herbs and citrus, steamed to perfection and served over brown rice. This Thai-inspired dish combines the richness of coconut milk with the warmth of curry powder and bright flavors of lemon and cilantro.
Ingredients
- •¼ cup unsweetened coconut milk
- •1½ tablespoons fish sauce
- •1 tablespoon fresh lemon juice
- •3 tablespoons red bell pepper
- •1 tablespoon cilantro leaves
- •1 teaspoon sugar
- •1 teaspoon curry powder
- •1½ pounds large shrimp
- •2 cups cooked brown rice
- •4 wedges lemon
- •1 bunch cilantro sprigs
- •garnish
Cooking Instructions
- 1.
1. Combine the coconut milk, fish sauce, lemon juice, bell pepper, minced cilantro, sugar, and curry powder in a 10-inch glass pie plate. Add the shrimp, cover, and marinate in the refrigerator for 30 minutes.
30 min
- 2.
2. Bring water to a boil over high heat in a covered steamer or pot large enough to hold the pie plate. Wearing oven mitts, carefully place the pie plate into the steamer. Cover, lower the heat to medium, and steam for 4 to 6 minutes, or until the shrimp are just cooked through.
6 min
- 3.
3. Using oven mitts, carefully lift the lid of the steamer away from you, and remove the pie plate from the steamer. Serve the shrimp over the brown rice. Garnish with the lemon wedges and cilantro sprigs, if using.
2 min
