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Easy Coconut Red Curry Shrimp

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Author Amy Rains

Ingredients

For the Marinade:

  • 1/4 cup coconut milk canned
  • 1 tsp cumin
  • 1 tsp paprika
  • 2 tsp curry spice
  • 3 tbsp fresh lime juice
  • 1/2 tsp sea salt
  • 1 tsp freshly grated ginger
  • 1 clove garlic minced
  • 2 lbs large shrimp peeled and deveined

For the Sauce:

  • 2 tbsp coconut oil or olive oil
  • 1 small white onion diced
  • 2 tsp freshly grated ginger
  • 2 cloves garlic minced
  • 1 28 oz can of diced tomatoes
  • 3 tbsp red Thai curry paste
  • 1 14 oz coconut milk
  • 1 tsp sea salt
  • 1/3 cup freshly chopped cilantro for garnish optional

Instructions

For the Instant Pot:

  1. Begin my making your marinade. Place coconut milk, spices, lime juice, sea salt, ginger, and garlic in a large bowl. Whisk together, then add shrimp. Toss to coat and let sit while you prepare the sauce.

  2. Select the saute function on your Instant Pot. Once hot, add oil to coat the bottom of the pan. Now add onion, ginger, and garlic. Let saute for a few minutes, then select cancel. Now add tomatoes, curry paste, coconut milk, and salt. Place lid on the IP and secure. Make sure the valve is sealed. Select the manual function, and cook on high pressure for 7 minutes.

  3. Once sauce is complete, use a quick release on your IP. Remove the lid once all the steam has been released, and select cancel. Now select, saute function and add in shrimp plus juices from the marinade.

  4. Simmer until the shrimp is cooked through and no longer pink, about 2-5 minutes. Serve with optional cilantro, salt to taste, and over rice or cauliflower rice. 

For the Stovetop:

  1. Begin my making your marinade. Place coconut milk, spices, lime juice, sea salt, ginger, and garlic in a large bowl. Whisk together, then add shrimp. Toss to coat and let sit while you prepare the sauce.

  2. Heat a large skillet to medium. Once hot, add oil to coat the bottom of the pan. Now add onion, ginger, and garlic. Let saute for a few minutes, then add tomatoes, curry paste, coconut milk, and salt. Reduce heat to a simmer, and let flavors develop for about 10 minutes, stirring occasionally .

  3. Now add shrimp and the marinade juices to the sauce. Turn heat to medium - medium high. Continue cooking for another 5 minutes, or until shrimp is no longer pink. Serve with optional cilantro, salt to taste, and over rice or cauliflower rice.