This Spicy Shrimp Curry is loaded with juicy shrimp, an extra flavorful sauce and all of the spices! Best loaded into a bowl with rice and garlic naan. Yum!
Begin by dicing the onion, mince the garlic and the ginger. Set aside for now. Prepare the shrimp. It should be thawed (if using frozen) and ready to cook! Get all of the spices out of the cabinet and ready to go!
Begin by adding a large and deep saute pan to the stove. Turn it on medium heat and add 2 tsp of so of avocado oil. Let that heat up.
Add the shrimp to the pan once it's been heated and cook on each side, flipping halfway for about 2-3 minutes or until they're pink and opaque. See photo in blog post for reference. Once they're done, remove from the pan and set them on a plate.
To the same pan, add in the onion with a pinch of salt. Mix around and let cook for 3-4 minutes or until softened.
Add in the ginger and garlic next and cook for 1-2 minutes or until fragrant.
Add all of the spices in directly with the onion/garlic/ginger mixture and stir. Cook for 1-2 minutes.
To the pot, add the coconut milk and crushed tomatoes. Stir together until combined.
Let this mixture come to a boil for 1 minute and then reduce the heat to medium low, cover and let it cook for 10-15 minutes, stirring occasionally. It will thicken up a bit as it cooks.
Once done, add in the juice of 1/2 of a lime. Taste and adjust seasoning if needed. If you like it more spicy, now is a great time to spice it up!
Serve with rice and naan, garnishing with cilantro! Enjoy!
Cook rice according to package instructions - about 1 cup or so, depending on how many people you're feeding/or if you will want leftover rice (Which is always good to have on hand)
Serve with naan if you have it available - don't worry if not!
If you don't have fresh ginger or fresh garlic, you can use ground spices. I would try 2 tsp of garlic powder and 1 tsp of ginger and go from there.