Name: Creamy Mexican Shrimp Curry Fiesta with Coconut & Tomato Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 1/2 lbs (680g) large shrimp, peeled and deveined; 2 tbsp olive oil; 1 medium white onion, diced; 3 cloves garlic, minced; 1 jalapeño, seeded and finely chopped; 1 red bell pepper, diced; 1 (14 oz) can diced tomatoes; 1 cup coconut milk; 2 tbsp tomato paste; 2 tsp chili powder; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp smoked paprika; 1/2 tsp dried oregano; Salt and pepper to taste; 1/4 cup fresh cilantro, chopped (plus more for garnish); Juice of 1 lime; Cooked white rice or warm tortillas, for serving

From craving to table

Instructions

1
Pat the shrimp dry with paper towels and season lightly with salt and pepper.
2
Heat olive oil in a large skillet or Dutch oven over medium heat.
3
Add the onion and sauté for 2-3 minutes until softened.
4
Stir in garlic, jalapeño, and red bell pepper; cook for another 2-3 minutes until fragrant.
5
Add chili powder, cumin, coriander, smoked paprika, and oregano. Stir and cook for 1 minute to bloom the spices.
6
Mix in the tomato paste, diced tomatoes (with juices), and coconut milk. Bring to a simmer.
7
Season with salt and pepper to taste. Let the sauce simmer gently for 10 minutes, stirring occasionally.
8
Add the shrimp to the sauce. Cook for 4-5 minutes, or until the shrimp turn pink and are just cooked through.
9
Stir in lime juice and chopped cilantro.
10
Serve hot, garnished with extra cilantro, over rice or with warm tortillas.

Creamy Mexican Shrimp Curry Fiesta with Coconut & Tomato Sauce

Instructions

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