Coconut ~ Curried ~ Shrimp Over Basmati Rice

Cassie *


This is one quick, delicious meal! I'm not a big curry fan, but I love this's not overpowering, but if you like a lot of curry, by all means add more. I think it's perfect as I made it...try it, you'll like it!


★★★★★ 1 vote
3 - 4
10 Min
15 Min
Stove Top


4 Tbsp
1 - 1 1/2 lb
raw jumbo shrimp ~ peeled & deveined
1 c
each - chopped onion & chopped red bell pepper
1 - 2 clove
garlic, minced
3 Tbsp
1 Tbsp
curry powder - or more to taste
1/2 tsp
kosher salt or to taste
1 c
chicken broth
3/4 c
coconut milk
1/4 c
heavy cream
1/2 tsp
black pepper
basmati rice ( enough for however many you're serving for )


1In a large skillet,( I used my 9 inch iron skillet ) melt 1 tablespoon of butter, over medium heat.

Once hot, add the shrimp. Cook just for 2 - 3 minutes, turning once and until pink. Don't overcook...they won't take long. Remove from pan, and set aside.
2In the same skillet, melt remaining butter and add the onion, peppers and garlic. Cook until tender crisp.
3Ina small dish, add the flour, curry, salt and pepper. Stir together and whisk into the vegetables. Stir constantly and cook for 1 minutes.
4Whisk in the coconut milk, heavy cream and chicken broth. Bring to a boil and cook until thickened. Taste and adjust seasoning if need be.
5Once thick, add the shrimp back to the pan and cook only long enough to heat the shrimp through.
6To serve, make a bed of rice on a plate or bowl and ladle out broth and top with shrimp.

Enjoy! It's delicious!

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy