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15-Minute Pumpkin Coconut Curry Shrimp Skillet

15-Minute Pumpkin Coconut Curry Shrimp Skillet

A fast-as-can-be skillet dinner that has so much flavor, it will fool anyone. Quick-cooking shrimp gets a boost from punchy aromatics like garlic and onion, and enjoys the help of convenient Indian curry paste and cooling, subtly sweet coconut milk. 

Ingredients

Scale
  • 1.25 to 1.5 lbs. medium to large raw shrimp, peeled and deveined (tails on or off, up to you)
  • Salt and pepper
  • 1.5 TBSP Indian curry paste (such as Patak’s)
  • â…” cup diced onion
  • 2 garlic cloves, minced or grated
  • 1 TBSP olive or coconut oil
  • 1 cup full-fat coconut milk
  • â…“ cup pure unsweetened pumpkin puree
  • Serving suggestions: fresh chopped cilantro, fresh lime wedges for serving, cooked basmati rice

Instructions

  1. Pat the shrimp dry, put them in a large mixing bowl, and season them amply with salt and pepper. Add the curry paste, onion, and garlic to the bowl and toss to coat.
  2. Add the oil to a large skillet set over medium heat. When the oil is hot, add the shrimp and cook for one minute. Add the coconut milk, pumpkin, and 1/4 water to the pan and stir to mix/combine. Cook for an additional two minutes, just until the shrimp is done and the sauce is hot/bubbly. Taste for seasoning and add a little more salt and pepper, if you like.
  3. Sprinkle with chopped cilantro and serve the curried shrimp over rice with some naan and fresh lime.
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