Ingredients
– 2 tablespoons butter
– 1 1/2 pounds jumbo shrimp (peeled and deveined)
– 1 medium onion (diced)
– 4 garlic cloves (finely chopped)
– 1 tablespoon yellow curry powder
– 1 (13.5 oz.) can coconut milk
– 2 tablespoons honey, plus more to taste
– 1/4 teaspoon kosher salt, plus more to taste
– 1 lime, juiced
– 12 basil leaves (chopped), plus more for serving
– Hot sauce (optional)
– Cooked basmati rice, to serve
Instructions
1-First Step: Heat butter in a large skillet over medium-high heat. Add the jumbo shrimp and cook for 2 to 3 minutes, turning halfway, until opaque. Remove shrimp and set aside.
2-Second Step: Add diced onion and chopped garlic to the skillet. Cook for 2 minutes. Sprinkle in the yellow curry powder and cook for another couple of minutes, stirring occasionally, until aromatic.
3-Third Step: Reduce heat to medium-low. Pour in the coconut milk and stir to combine. Add honey, kosher salt, and lime juice. Let the sauce bubble gently.
4-Fourth Step: Return shrimp to the skillet. Toss to coat, then simmer until the sauce thickens slightly, about 2 to 3 minutes.
5-Final Step: Adjust to taste with more salt, lime juice, or honey. Stir in chopped basil and optional hot sauce. Serve over cooked basmati rice, garnished with extra basil.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥥 Shake coconut milk can well and use full-fat for creamiest sauce.
🦐 Avoid overcooking shrimp – they finish quickly in the sauce.
🌿 Fresh basil elevates flavor; add at end to keep it vibrant.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Pescatarian, Low Carb
Nutrition
- Serving Size: 1/6 recipe
- Calories: 450 kcal
- Sugar: 10g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 20g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 250mg