I bet like me you’ve seen that great film Forest Gump a few times. My favorite part is when Forest’s friend Bubba who is a very enthusiastic shrimp fisherman tells Forest about the best ways to cook shrimp. He says “there are shrimp kebabs, shrimp creole, shrimp gumbo, pineapple shrimp, lemon shrimp, shrimp stew, shrimp salad, grilled shrimp, deep-fried shrimp……” – he carries on like this for what seems like an eternity (Poor old Forest).
My favorite way to use shrimp that I think Bubba would have approved of is to make Shrimp and Coconut Curry. This is a very easy recipe using lovely ready cooked shrimp to make a weekend meal a little more special.
Shrimps really are special fruits of the sea. Loaded with protein, vitamin D, vitamin B3 and zinc, they are an excellent, carbohydrate-free food for anyone determined to shed some pounds or manage their weight.
Shrimp & Coconut Curry
2 tbsp olive oil
1 1/2 pounds peeled cooked shrimp (I used frozen tail-on shrimp that I defrosted beforehand)
4 cloves garlic, minced
1 medium onion, finely diced
2 tbsp curry powder
14 oz can coconut milk
2 tbsp honey
1/4 tsp salt
Juice of 1 lime
Bunch of fresh cilantro, chopped, plus more for garnish
Hot sauce to taste
- Heat the oil in a large frying pan over medium-high heat. Add the shrimp and cook, turning them over halfway through, until browned, about 1-2 minutes. Remove to a plate and set aside. Add the garlic and onions to the pan and stir-fry for 2 minutes. Sprinkle the curry powder over the onions and continue cooking, stirring, for another couple of minutes.
- Reduce the heat to medium-low and pour in the coconut milk, stirring to combine. Add the honey, salt and lime juice, and allow the sauce to heat up until bubbling gently.
- Add the shrimp to the sauce, tossing to coat, and allow it to simmer until slightly thickened, 2-3 minutes.
- Taste the sauce and add a pinch more salt, lime juice or honey, depending on your taste. Stir in the cilantro. Add the hot sauce at this stage.
You can serve the shrimp curry with some cooked brown rice, garnishing with more cilantro. I also make it with whole wheat naan breads. Delicious!