We are coming down to the bare scraps around here before I go for groceries. Therefore, the inspiration for these Coconut Curry Shrimp Bowls came from trying to figure out what to use what I had left.
I’ve been trying to limit my trips to the grocery store, and the good thing about that is that I tend to use up everything we have with no waste. The other benefit of limited supplies – it allows you to be creative with the ingredients you have on hand.
We had some shrimp in the freezer, a can of coconut milk and red cabbage. I’ve been slightly obsessed with red cabbage lately. I love the beautiful color it provides on a plate. Additionally, it’s healthy, versatile, and it lasts a long time in the fridge! Spices that I had on hand tie this dish together nicely. I did put a whole serrano pepper in mine, and my kids think I’m trying to torture them with spice, but for the posted recipe I’ve toned it down a notch – adjust accordingly to your heat tolerance.
I have a Garam Masala blend here that I ground up with my mortar and pestle. If you don’t have garam masala, don’t fret any curry powder blend you have on hand will work here. The tumeric was added in for color more than flavour so if you don’t have that don’t worry it will still be great.
These coconut curry shrimp bowls are very versatile, and delicious over steamed rice. Be sure to spoon over extra sauce! Garnish with cilantro and a bit of lime and extra hot sauce if you like it spicy!
If you like this dish you should try: Shrimp in Thai Coconut Sauce
Coconut Curry Shrimp Bowls
Ingredients
- 680 grams Raw Shrimp, peeled and deveined
- 400 ml coconut milk
- 2-3 tsp garam masala (or other curry blend)
- 2 cloves garlic, minced
- 1-2 tbsp ginger
- 1/3 whole onion, chopped
- 1-2 tbsp coconut oil
- 2 tbsp butter
- 1/2 serrano pepper or other hot pepper to taste, chopped fine
- 6-10 cherry or grape tomatoes chopped
- 1/2 tsp tumeric (optional)
- 1 tsp sugar (to taste)
- salt (to taste)
- cilantro (to taste)
- Lime (garnish, optional)
- shredded purple cabbage (optional)
- cooked steamed rice (to serve with)
Instructions
- In a large pan over medium heat, melt some coconut oil. Add in your chopped onion and cook for a few minutes. Add in your garlic, ginger, hot pepper and garam masala.
- Cook a minute or so then add in your shrimp and tomato and butter.
- Cook the shrimp for a few minutes then pour in your coconut milk and tumeric.
- Stir and cook until the shrimp is just finished (pink and just firm).
- Season with a little salt and a bit of sugar to taste
- Serve over rice with shredded cabbage on the side.
- Garnish with cilantro, lime and extra hot sauce.
