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Coconut Curry Shrimp with Peas

Coconut Curry Shrimp with Peas

  • Author: Kevin
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

Description

Coconut Curry Shrimp with Peas is a quick and flavorful dish that combines tender shrimp, sweet peas, and a creamy, aromatic coconut curry sauce. Ready in under 30 minutes, this one-pot meal is perfect for busy weeknights and offers a vibrant, tropical taste with a healthy boost of protein and vegetables.

Ingredients

Proteins

  • Shrimp (peeled and deveined) – 1 lb

Vegetables & Aromatics

  • Onion (chopped) – 1 medium
  • Garlic (fresh, minced) – 3 cloves
  • Ginger (fresh, minced) – 1 tablespoon
  • Green peas (fresh or frozen) – 1 cup
  • Fresh cilantro (optional, chopped) – 2 tablespoons

Liquids & Sauces

  • Coconut milk (creamy) – 1 1/2 cups
  • Vegetarian Worcestershire sauce (natural) – 1 tablespoon
  • Apple cider vinegar (natural) – 1 teaspoon
  • Olive oil (extra virgin) – 2 tablespoons

Spices & Additives

  • Yellow curry powder (natural) – 2 tablespoons
  • Natural gelling agent – 1/2 teaspoon

Instructions

  1. Prepare Aromatics: Heat olive oil in a large skillet over medium heat. Add chopped onion, minced garlic, and ginger, sautéing until fragrant and translucent, about 3-4 minutes. This layer forms the flavorful base for the curry sauce.
  2. Add Curry Powder and Sauce Ingredients: Sprinkle in the yellow curry powder and stir for about 30 seconds to gently toast the spices. Pour in the creamy coconut milk, vegetarian Worcestershire sauce, and apple cider vinegar. Stir well to combine, then add a small amount of natural gelling agent to slightly thicken the sauce.
  3. Simmer with Peas: Once the sauce is bubbling gently, add the green peas to the pan. Simmer for about 5 minutes until the peas are tender but still vibrant. This infuses sweetness and provides a pleasing texture contrast.
  4. Cook the Shrimp: Add the peeled and deveined shrimp to the simmering curry. Cook for 3-4 minutes or until the shrimp turn pink and curl up, signaling they are perfectly cooked. Avoid overcooking to keep them tender and juicy.
  5. Final Touches and Serve: Taste the curry and adjust seasoning if needed with a pinch of salt or more vegetarian Worcestershire sauce. Sprinkle fresh cilantro on top just before serving for a fresh, herbal finish. Enjoy your Coconut Curry Shrimp with Peas!

Notes

  • Use fresh or properly thawed shrimp for the best texture and taste.
  • Slowly cook onions, garlic, and ginger to bring out their sweetness and depth.
  • Adjust the amount of natural gelling agent to achieve your preferred sauce consistency.
  • Add peas late in cooking to keep them tender-crisp and brightly colored.
  • Serve immediately to prevent shrimp from toughening in the hot sauce.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Sautéing
  • Cuisine: Fusion

Nutrition

  • Serving Size: 1 cup
  • Calories: 280
  • Sugar: 4g
  • Sodium: 320mg
  • Fat: 18g
  • Saturated Fat: 14g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Protein: 22g
  • Cholesterol: 160mg

Keywords: Coconut curry shrimp, quick shrimp curry, easy weeknight curry, shrimp with peas recipe, coconut milk curry

Find it online: https://yumwayrecipes.com/coconut-curry-shrimp-with-peas/