Coconut Curry Shrimp | Recipeish | Gustus Vitae
Time Estimate: About 1 hour, including 20 minutes unattended.
Storage Notes: Best if enjoyed immediately, will keep for up to 2 days, covered and refrigerated.
This one-pot curry is easy and fast enough for a weeknight meal, and with a little extra care, presents beautifully for a small dinner party or date night. We love how the compact sushi-style rice soaks up the luscious coconut curry, and the citrus zing from the lemons and limes, as well as the creamy avocado, contrasts perfectly with the spicy shrimp and sauce.
- 1LB shrimp, deveined and with heads removed
- 1 1/2" fresh ginger
- 4 Tbs Caribbean Coconut Seasoning
- 4 Tbs Chuck's Dust Seasoning
- 2 Limes
- 1 Lemon
- 1 Avocado
- 1 Medium bunch cilantro
- 2 Tbs Jalapeño Sea Salt
- 1 Tbs Granulated Garlic
- 1 Tbs Onion Powder
- 1 1/2 Cups sushi rice
- 1 Can coconut milk
- 1 1/2 Cups chicken stock
- 3 Tbs Crushed Red Pepper Flakes
- 3 Tbs Dried Coriander (cilantro)
- 1 Large white onion
- 8 Cloves garlic
- 6 Tbs coconut oil
- Pat shrimp dry, and place in a bowl, and juice one lemon and one lime. Add Chuck's Dust and Caribbean Coconut Seasoning, mix well, cover, and refrigerate.
- Prepare sushi rice per rice cooker instructions, or cook traditionally.
- Peel garlic, onion, and ginger, finely mincing all.
- Bring a large pot up to high heat, and add oil.
- Stir in onions, garlic, ginger, and Jalapeño Sea Salt, and sauté for about 5 minutes.
- Add in chicken broth, Dried Coriander, Onion Powder, Granulated Garlic, and Crushed Red Pepper Flakes, and bring to a boil.
- Reduce heat to a low simmer, and add coconut milk. Cover, and cook for 20 minutes.
- Pour in shrimp and marinade liquor, and cook for 4-5 minutes, until shrimp are just-cooked and slightly pink. Slice avocado and cilantro, and reserve.
- Plate rice, covering with shrimp curry, and garnishing with avocado and fresh cilantro.
- Sprinkle on a final dusting of Caribbean Coconut Seasoning, serve, and devour.