Red Curry Shrimp

If you’re craving big flavor with minimal effort, this Red Curry Shrimp will quickly become a weeknight favorite. Tender shrimp, crisp veggies, and a coconut‑curry sauce that tastes way fancier than the effort would indicate — what’s not to love?

Yield: 4

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Red Curry Shrimp

Prep time: 7 MinCook time: 15 MinTotal time: 22 Min

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Ingredients

• 2 tablespoons vegetable oil
• 1 pound large shrimp, cleaned and deveined
• 1/2 tablespoon ginger, minced
• 3 garlic cloves, minced
• 2 tablespoons red curry paste
• 1/2 red bell pepper, sliced
• 1 (14.5 ounce) can unsweetened coconut milk
• 2 teaspoons fish sauce
• 1 teaspoon fresh lime juice
• ½ teaspoon salt
• 1/4 teaspoon red ground pepper
• 1 tablespoon fried crispy onions (like these by EF)
• Thinly sliced fresh basil to sprinkle over top.
• 3 large spiralized zucchini (rice or noodles, if you prefer)

Instructions

1. Saute shrimp in vegetable oil until just cooked through (2-4 minutes flipping half way through) at medium high heat. Lift out shrimp being careful to leave the shrimp infused oil.
2. Add the sliced bell pepper a saute until just starting to soften, 2-3 minutes.
3. Add the minced ginger and garlic and saute for another minute.
4. Add and mix together the thick top part of a can of unsweetened coconut milk, 1/4-1/2 cup watery part of coconut milk (depending on how thick you want the sauce).
5. Mix in the fish sauce and red curry paste. Add salt and ground red pepper to taste.
6. Stir constantly as the sauce cooks and reduces. After about 10 minutes, the sauce will get to a nice thickness.
7. Add the shrimp back into the pan with the sauce and toss to coat.
8. Remove from heat and serve immediately over rice, noodles or spiralized zucchini (as I have done here).
9. Top each serving with a sprinkling of crispy onions and a little fresh basil.

Recommended Products

EF Crispy Fried Onions, 14 oz.

GEFU Spirelli Spiral Slicer

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