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Imagine taking a culinary trip to a tropical paradise without leaving your kitchen. The Tropical Coconut Curry Shrimp Skillet does just that, bringing the vibrant flavors and essence of the tropics right to your dinner table. This dish is not only a feast for the senses but also an ideal choice for those seeking a quick yet delicious meal option. Whether you're planning a weeknight dinner or hosting a special occasion, this shrimp skillet will impress your guests and satisfy your cravings.

Coconut Curry Shrimp Skillet

Bring a taste of the tropics to your kitchen with this Tropical Coconut Curry Shrimp Skillet. Featuring succulent shrimp, creamy coconut milk, and a colorful medley of fresh vegetables, this dish is both nutritious and bursting with flavor. Perfect for weeknight dinners or special occasions, it's easy to prepare and packed with protein and vitamins. Serve it over jasmine rice or quinoa, and enjoy a delightful culinary journey that will impress your guests and satisfy your cravings.
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Ingredients
  

1 lb (450g) large shrimp, peeled and deveined

1 can (13.5 oz) coconut milk

2 tbsp red curry paste

1 tbsp olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1-inch piece ginger, grated

1 bell pepper, sliced (red or yellow for color)

1 cup snap peas, trimmed

2 cups spinach leaves

1 tbsp fish sauce (or soy sauce for a vegetarian option)

1 tsp lime juice

Salt and pepper to taste

Fresh cilantro for garnish

Cooked jasmine rice or quinoa for serving

Instructions
 

Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

    Add Curry Paste: Stir in the red curry paste, cooking for 1-2 minutes to enhance the flavors. Make sure it’s well combined with the onions and aromatics.

      Pour in Coconut Milk: Slowly pour in the coconut milk, stirring to mix it with the curry paste. Bring it to a gentle simmer.

        Cook Vegetables: Add the sliced bell pepper and snap peas to the skillet. Cover and let it simmer for about 5 minutes until the vegetables are tender-crisp.

          Add Shrimp: Increase the heat to medium-high, and add the shrimp to the skillet. Cook for about 4-5 minutes, stirring occasionally, until the shrimp turn pink and opaque.

            Finish with Spinach and Seasonings: Stir in the spinach leaves, fish sauce, lime juice, and season with salt and pepper to taste. Let it cook for an additional 2 minutes until the spinach wilts.

              Serve: Remove from heat and garnish with fresh cilantro. Serve the coconut curry shrimp over cooked jasmine rice or quinoa for a satisfying meal.

                Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings