Dark's Kitchen
Serves 8

1 1/2 C (14 oz. can) unsweetened coconut milk
1 1/2 lb large shrimp, deveined and peeled
1 1/2 Tbsp curry powder
2 Tbsp lime juice
2 tsp ginger, minced
2 Tbsp butter
5 cloves garlic, minced
1 onion, finely chopped
cilantro, garnish
Kosher salt and freshly ground pepper, to taste


In a medium bowl, whisk together coconut milk, ginger, lime juice, and curry powder. Set aside.

Heat butter in a large skillet, over medium-high heat. Add onions. Cook for 6-8 minutes, or until softened.

Add garlic. Cook for another 1 minute, or until fragrant.

Add shrimp to skillet and cook for 2-3 minutes, or until cooked through.

In a large pot, bring coconut milk mixture to a low boil.

Add shrimp, onion, and garlic and cover.

Reduce heat to low and simmer until the sauce is reduced and thickened, 3-5 minutes.

Add salt and pepper to taste.

Serve with rice and garnish with cilantro.
Coconut Curry Shrimp
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