Tropical Shrimp
- SERVES
- 7
- SERVING SIZE
- 4
- COOK TIME
- 15 Min
One of our personal favorites, this recipe for Tropical Shrimp makes us feel like we are on a beach in the Caribbean! The sweet and savory flavor combination is a huge hit on weeknights, or whenever you entertain. The best part? It takes only minutes to dish up, so it always fits a busy schedule.
What You'll Need
- 1 tablespoon peanut oil
- 2 teaspoon curry powder*
- 1/2 teaspoon ground ginger*
- 1/2 teaspoon chili powder*
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (13.5-ounce) can light coconut milk
- 1 tablespoon fresh lime juice
- 1 teaspoon sugar
- 1 pound large shrimp, peeled and deveined, with tails left on (about 28)
- 3 scallions, thinly sliced
What to Do
-
In a large skillet, heat the oil over medium heat. Add the curry powder, ginger, chili powder, salt, and pepper. Stir in the shrimp and cook 2-3 minutes or until pink. Remove to a platter and cover to keep warm.
-
Add the coconut milk, lime juice, and sugar to the skillet; bring to a boil. Reduce the heat to medium and simmer until the sauce reduces and thickens, about 5-7 minutes.
-
Add the shrimp and scallions to the sauce and heat for 2 to 3 minutes or until heated through. Serve immediately.
Notes
*To make this a gluten-free recipe, use seasonings with no added starch from a gluten-containing source.