Name: Succulent Shrimp Veracruz Curry with Tomato-Coconut Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb large shrimp, peeled and deveined; 2 tbsp olive oil; 1 medium onion, finely chopped; 3 cloves garlic, minced; 1 jalapeño, seeded and finely chopped; 1 red bell pepper, diced; 2 tsp ground cumin; 1 1/2 tsp chili powder; 1/2 tsp smoked paprika; 1/2 tsp dried oregano; 1 (14 oz) can diced tomatoes; 1/2 cup coconut milk; 1/4 cup green olives, sliced; 2 tbsp capers, drained; 1/4 cup fresh cilantro, chopped; 1 lime, cut into wedges; Salt and pepper to taste

From craving to table

Instructions

1
Heat olive oil in a large skillet over medium heat. Add onion and sauté for 2-3 minutes until translucent.
2
Stir in garlic, jalapeño, and red bell pepper. Cook for another 2-3 minutes until softened.
3
Add cumin, chili powder, smoked paprika, and oregano. Stir for 30 seconds until fragrant.
4
Pour in the diced tomatoes (with juice) and coconut milk. Stir well and bring to a gentle simmer.
5
Add olives and capers. Simmer for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
6
Season shrimp with salt and pepper, then add to the skillet. Cook for 3-4 minutes until the shrimp turn pink and are cooked through.
7
Stir in chopped cilantro. Taste and adjust seasoning as needed.
8
Serve hot with lime wedges and garnish with extra cilantro if desired. Enjoy with steamed rice or warm tortillas.

Succulent Shrimp Veracruz Curry with Tomato-Coconut Sauce

Instructions

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