Coconut Curry Shrimp


  • 2 tablespoons butter
  • 1 12 pound shrimp, peeled and deveined
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 can coconut milk
  • 2 tablespoons sugar
  • 14 teaspoon salt
  • juice of 1 lime
  • 12 basil leaves, chopped


  1. Heat butter in large skillet over medium-high heat.  Add shrimp and cook 2 to 3 minutes, or until cooked through.  Turn shrimp once during cooking.  Remove shrimp to plate.  
  2. Add onion and garlic to skillet and cook 2 minutes.  Sprinkle curry powder over onion and continue cooking for 1 minute.  Reduce heat to medium-low and add coconut milk, stirring to combine.  Add sugar, salt, lime juice, and cook until simmering gently.  
  3. Add shrimp to sauce, tossing to coat, and simmer 2 to 3 minutes or until sauce has slightly thickened.  Stir in basil and serve.  


This recipe is from The Pioneer Woman.  I made a double batch so that I could make half with chicken for Art.  It was really a delicious and simple curry.  And also the first time in my life that I’ve ever cooked shrimp!