End of Summer Shrimp Curry
Ready to send summer off with something flavorful, cozy, and nourishing? 🌴🍤✨
This week's recipe is End of Summer Shrimp Curry. Juicy shrimp are seasoned with warm spices and red chili flakes, then cooked in a rich coconut curry sauce with garlic, ginger, sweet red bell pepper, and a splash of lime. Served over fluffy jasmine rice and finished with fresh cilantro, this colorful meal brings together the perfect balance of creamy, spicy, savory, and bright flavors.
Shrimp is an excellent source of lean protein, while the combination of colorful vegetables, aromatic spices, and coconut milk creates a satisfying meal that's packed with flavor. It's quick enough for a weeknight dinner but feels special enough to make when you're soaking up those last summer evenings.
Let’s dig in!
Total time: 30 Minutes | Prep Time: 10 Minutes |Cook Time: 20 Minutes
Servings: 4
Ingredients
For the Shrimp
1 lb large shrimp, peeled and deveined
½ Tbsp garlic powder
½ Tbsp onion powder
½ tsp red chili flakes, or more to taste
½ tsp salt
¼ tsp black pepper
1 Tbsp butter, for cooking
Alternative: Use 1 Tbsp avocado oil or olive oil
For the Curry
2 Tbsp red curry paste
1 can (14 oz) coconut milk
5 garlic cloves, chopped
1 red bell pepper, sliced
1 Tbsp fish sauce (optional)
1 Tbsp soy sauce
1 Tbsp brown sugar
1 lime, juiced
Fresh cilantro, for garnish
Cooked jasmine rice, for serving
Instructions:
Season the Shrimp: Pat the shrimp dry with a paper towel. In a bowl, toss the shrimp with garlic powder, onion powder, ginger, red chili flakes, salt, and black pepper until evenly coated.
Cook the Shrimp: Heat butter in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 1–2 minutes per side, or until pink and just cooked through. Remove the shrimp from the skillet and set aside.
Sauté the Aromatics: In the same skillet, add the chopped garlic and sliced red bell pepper. Sauté for 2–3 minutes, until the garlic is fragrant and the peppers begin to soften.
Build the Curry: Add the red curry paste and stir into the vegetables. Cook for about 1 minute to release the spices and deepen the flavor.
Add the Sauce: Pour in the coconut milk, fish sauce, soy sauce, and brown sugar. Stir well and bring the curry to a gentle simmer. Cook for 5–7 minutes, allowing the sauce to slightly thicken and the peppers to become tender.
Add the Shrimp: Return the cooked shrimp to the skillet and gently stir into the curry. Simmer for 1–2 minutes, just until the shrimp are warmed through. Avoid overcooking.
Finish with Lime: Remove from heat and squeeze fresh lime juice over the curry. Taste and adjust the salt, chili flakes, or lime juice as desired.
Serve: Spoon the shrimp curry over warm jasmine rice and garnish generously with fresh cilantro. Serve immediately with extra lime wedges on the side.
Nutrition Facts
500 calories | 32 g protein | 50 g carbs | 20 g fat | 3 g fiber
Tatum’s Recipe Hacks:
✨💡Don't skip the lime at the end! The acidity helps balance the richness of the coconut milk and brings all of the curry's flavors together. For an extra creamy curry, let the sauce simmer for a few extra minutes before adding the shrimp back in.
🍤 Shrimp are naturally rich in selenium, a mineral that supports antioxidant defenses, thyroid function, and immune health. They're also a great source of high-quality protein while being relatively low in calories, making them an easy addition to a balanced meal.
Let’s work together! Want individualized meal and snack ideas that align with your nutrition and wellness goals?
Contact me at tatum@equilibriumnutrition.net for more questions.
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Cheers to thriving together!
