Red Curry Shrimp
Created by Emily Foster on October 24, 2017
If you're looking for a quick and easy, delicious seafood dinner idea, look no further. This shrimp curry tastes like Thai take-out! Give it a shot. You will not be disappointed.
- Prep Time: 5m
- Cook Time: 14m
- Serves: 4
- Category: Mains
- 1 tablespoon ghee (or avocado oil if dairy-free), plus 1 teaspoon for pan-frying
- 1/2 cup diced shallots (about 4 large)
- 1 cup chicken bone broth (homemade or store-bought)
- 1 (13 ½ ounce) can full-fat coconut milk
- 1/2 tablespoon red curry paste
- 1/4 cup chopped fresh cilantro, plus extra for garnish (optional)
- 1/4 cup thinly sliced scallions, plus extra for garnish (optional)
- 1/4 teaspoon fine sea salt
- 12 jumbo shell-on shrimp, butterflied and deveined
- Fine sea salt and ground black pepper to taste
- 1 tablespoon fresh lime juice
- Heat the ghee or avocado oil in a large cast-iron skillet over medium heat. Ad the shallots and sauce until tender, about 2 minutes. Whisk in the broth, coconut milk and curry paste. Reduce the heat and simmer, uncovered, for 10-15 minutes, or until the mixture has reduced a bit. The longer you simmer it, the thicker the sauce will be. Add the cilantro, scallions and salt and continue to simmer.
- Pat the shrimp dry and season with salt and pepper. Heat 1 teaspoon of oil in a large cast-iron skillet over high heat. Add the shrimp, shell side up. Cook until the shrimp turns pink, about 3 minutes. Transfer the shrimp to the skillet with the curry.
- Stir in the lime juice. Serve garnished with cilantro and scallions, if desired. Store in an airtight container in the refrigerator for up to 3 days. To reheat, place in a saucepan over medium heat for a few minutes.