Let you shrimp swim in this delicious coconut curry along with some nice sautéed veggies for a super healthy plate, which comes together in less than 30 minutes. Serve it over steamed rice for a complete meal.
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- 1 tablespoon butter
- Olive oil, as needed
- 1 pound raw shrimp, peeled and deveined
- 1 onion, finely diced
- 4 garlic cloves, minced
- 1 1/ 2 tablespoons curry powder
- 1 (15 ounce) can full fat coconut milk
- 2 tablespoons honey
- 2 tablespoons lemon juice
- 1 bunch asparagus, cut into 2 inch pieces
- 1 red pepper, thinly sliced
- Basil, finely chopped, for garnish
- Rice, steamed rice, for serving
- Naan, (optional), for serving
Melt butter and olive oil in large pan over medium-high heat. Once butter has melted add shrimp in single layer. Season with salt and pepper. Fry 2-3 minutes until cooked, flipping halfway through. Remove cooked shrimp from pan and set aside.
To the same pan add onion and garlic, add additional 1/2 tbsp olive oil if pan looks dry. Cook, scraping any brown bits off bottom of the pan. Sauté until the onion is translucent, about 5 minutes. Add curry powder, and sauté additional minute until fragrant.
Add coconut milk, 2-3 tbsp water, honey, lemon juice, asparagus,red pepper and a pinch of salt and bring to a boil, stirring constantly.
Reduce heat to a simmer, cover pan with lid, and let veggies steam until cooked but still crisp (1-2 min). Uncover, remove from heat, and stir in cooked shrimp.
Season with salt and pepper to taste, plus additional honey and lemon juice as needed. Mix in chopped basil leaves. Add a few dashes of hot sauce if you like a touch of spice.
Serve with rice noodles, fluffy rice, or naan!