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Coconut Shrimp Curry


I try a few new recipes a week and lately nothing has been that good except for tonight.  We LOVED this Coconut Shrimp Curry.  So good and so flavorful with a touch of spice.  I especially loved how easy it was to make.  Prep the ingredients and the dish will come together quickly.  I adapted the recipe from Jo Cooks and Mel's Kitchen Cafe.  Check out their blogs, they have some good looking recipes.   

PREP TIME:  15 mins
COOK TIME: 20 mins

INGREDIENTS
    For the shrimp marinade:

  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons freshly squeezed lemon juice 
  • 1pounds raw medium shrimp, peeled and deveined (I like the 26/30 shrimp per pound)

    • For the sauce:

  • 1 tablespoon canola or vegetable oil
  • 1 small zucchini, slice and quarter 
  • 1 medium onion, finely chopped
  • 1/2 teaspoon ground pepper
  • 1 tablespoon minced fresh ginger
  • 1/2 teaspoon kosher salt
  • 2-3 garlic cloves, peeled and finely minced
  • 2 teaspoons ground coriander
  • 1/2 teaspoon turmeric
  • 1 teaspoon curry powder
  • 1 (14.5-ounce) can petite diced tomatoes, undrained
  • 1 can coconut milk (found in the asian isle) 
  • Garnish with fresh cilantro
  • Hot cooked rice for serving
DIRECTIONS
  1. In a bowl, toss the shrimp with marinade.  Set aside.
  2. Meanwhile, in a large skillet, heat the  oil over medium heat until hot.  Add the zucchini and stir fry until slightly brown.  Remove with slotted spoon and set aside.  Add the onion to skillet and cook for 2-3 minutes. Stir in the pepper, ginger, salt, garlic, coriander, turmeric and curry powder.  Continue cooking over medium heat, stirring often, until the mixture is very fragrant and the onion is soft, about 3 minutes. Add the undrained tomatoes to the skillet and cook about 1 minute. Increase the heat to medium high and  add the coconut milk, stirring to combine (I used a whisk). Bring the mixture to a boil and add the zucchini, shrimp and any accumulated juices from the marinade.  Bring the mixture to a simmer and cook until the shrimp are lightly pink and cooked through, about 2-4 minutes.  Serve over hot, cooked rice and garnish with cilantro.
Serves 4