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.
- Yield: Serves 4
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)
- ⅔ cup diced onion
- 2 garlic cloves, minced or grated
- 1 TBSP olive or coconut oil
- 1 cup full-fat coconut milk
- ⅓ cup pure unsweetened pumpkin puree
- Serving suggestions: fresh chopped cilantro, fresh lime wedges for serving, cooked basmati rice
Instructions
- 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.
- 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.
- Sprinkle with chopped cilantro and serve the curried shrimp over rice with some naan and fresh lime.