Coconut Curry with Shrimp and Veggies
Recipe type: Entree
Cuisine: Seafood
Serves: 3-4
  • 1 can coconut milk
  • 2 tbsp yellow curry powder
  • 1 tbsp minced fresh ginger
  • 5 cloves garlic, minced
  • ¼ tsp ground cayenne
  • Salt & pepper, to taste
  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 (14 oz) pkg frozen broccoli florets
  • 2 cups frozen bell pepper strips
  • 1 cup frozen peas
  • 16 oz frozen shrimp (peeled, deveinened and tail-off)
  • 2 cups cooked rice, for serving
  • Fresh cilantro, for serving
  • Lime wedges, for serving
  1. In a bowl, whisk together coconut milk, curry powder, ginger, garlic and cayenne. Season with salt and pepper. (Note: some curry powders contain salt, some do not, so taste before adding salt.) Set aside.
  2. Heat olive oil in a large saute pan or dutch oven over medium heat. Add the onion and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add the frozen vegetables and shrimp, and cook, stirring occasionally, until most of the liquid is cooked out (a little bit left in the pan is OK), and shrimp are cooked through, about 10 minutes.
  3. Pour the sauce into the pan and stir to coat veggies and shrimp. Bring to a simmer and cook 5 minutes, stirring. Taste and adjust salt and pepper, if needed.
  4. Serve over rice, topped with fresh cilantro and lime wedges!
Recipe by Flying on Jess Fuel at