Coconut Curry Shrimp with Rice & Crispy Farofa
Tender shrimp in a fragrant coconut-curry sauce, served over fluffy white rice and topped with crispy toasted farofa. One skillet, 25 minutes, and a bottle of hot sauce on the side.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 32g
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 can (13.5 oz) coconut milk (full-fat)
- 2 tbsp curry powder
- 1.5 cups cooked white rice
- ½ cup farofa (toasted cassava flour mix)
- 1 whole lime (zested and juiced)
- ½ medium onion, diced
- 2 tbsp hot sauce (habanero or scotch bonnet style)
Instructions
- 1
Cook rice separately according to package instructions. Toast farofa in a dry skillet over medium heat for 2 minutes until fragrant, then transfer to a bowl.
- 2
Heat oil in the skillet over medium-high. Add diced onion and cook until softened and translucent, about 3 minutes.
- 3
Stir in curry powder and cook for 30 seconds until fragrant, then pour in coconut milk and hot sauce.
- 4
Add shrimp and simmer for 4–5 minutes, stirring occasionally, until shrimp are pink and cooked through.
- 5
Remove from heat. Squeeze lime juice over the shrimp and stir in lime zest.
- 6
Divide rice between bowls, top with curry shrimp, and sprinkle crispy farofa over the top. Serve with extra hot sauce on the side.
Tools you’ll need
- 12-inch skillet
- small dry skillet (for toasting)
- wooden spoon
- measuring spoons
- cutting board and knife
- lime juicer (or fork)
- microplane zester (or box grater)
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