Coconut Curry Shrimp

 I love love love coconut! It adds a creamy dreamy pizzazz to all my Thai inspired dishes.  There can never be enough coconut in my world! For the rice be sure to use coconut milk instead of water.  It really takes it up a notch!  Starting to see the coconut obsession yet??

These are the kind of recipes I get really excited about--simple, but not boring!

Seafood and coconut are a match made in heaven. I recently posted a similar thai coconut salmon, that received a lot of comments about the interesting combination of coconut and fish.  Really, it's that good! 

Unlike my salmon recipe, with this recipe I added fresh chopped ginger.  Don't skimp. Want to add more ginger? Go for it! There's no such thing as too much in my book. 

Coconut Curry Shrimp

Recipe created by Epicurean Mom

Serves 4

Ingredients:

2 lbs shrimp, peeled and devined 

2 tablespoon olive oil

1 small shallot, minced 

2 teaspoons fresh ginger, peeled and minced 

2 teaspoon fresh garlic, minced finely

1 1/2 can *lite* coconut milk

2 teaspoons red curry paste

1 medium lime, juiced 

2 teaspoons honey

Salt and pepper to taste 

1 teaspoon parsley, plus more for garnish

1/4 cup green onion, chopped for garnish

Prepared jasmine rice, cooked with coconut milk

Preparation:

Heat olive oil in a medium skillet over medium heat.  Add the minced shallot and cook until translucent, about 2-3 minutes.  Add the ginger and garlic to the skillet, cooking until fragrant, 1 minute.  

Pour in the coconut milk and red curry paste, stirring well.  Lower heat to medium-low and bring to a slow boil. Turn heat to low and simmer until slightly thickened, around 7-10 minutes.  Add the lime, honey and parsley.  Season with salt and pepper. Take off heat. 

In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat.  Add the shrimp cooking until pink and firm, about 2 minutes per side. 

Scoop rice onto serving plates, spoon shrimp over rice.  Garnish with parsley and green onions. Serve!