20-Min Curry Shrimp with Coconut Rice
Tender shrimp simmered in a fragrant Caribbean curry sauce with coconut milk, served over steamed white rice with a fresh microgreens garnish. Bold, aromatic, and completely doable on a weeknight.
- Total time
- 18 min
- Servings
- 2
- Calories
- 485
- Protein
- 32g
Ingredients
- 1 lb large shrimp, peeled and deveined
- ½ medium onion, diced
- 2 tbsp curry powder (Caribbean or Jamaican blend)
- 1 can (13.5 oz) coconut milk
- 1 cup white rice, uncooked
- ½ cup fresh microgreens or cilantro, for garnish
Instructions
- 1
Bring 2 cups salted water to a boil in a large skillet; add rice, cover, and reduce heat to low for 15 minutes.
- 2
While rice cooks, heat 2 tbsp oil in a separate large skillet over medium-high until shimmering, about 90 seconds.
- 3
Add diced onion and sauté for 2 minutes until softened and fragrant.
- 4
Stir in curry powder and cook for 30 seconds until toasted and fragrant.
- 5
Pour in coconut milk, add shrimp, and simmer for 4–5 minutes until shrimp turn pink and opaque throughout.
- 6
Season curry with salt and pepper to taste. Serve shrimp curry over rice and garnish with microgreens.
Tools you’ll need
- large skillet with lid (for rice)
- large skillet or sauté pan (for curry)
- wooden spoon or spatula
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