Quick Coconut and Curry Shrimp

 


2 tablespoons butter

½ yellow onion, diced

3 cloves garlic, minced

1 tablespoon yellow curry powder

13.5 ounce can of coconut milk

2 tablespoons of honey

1 lime, juiced

¼ teaspoon salt

3 tablespoons fresh basil leaves, chopped

Cooked rice


In a large skillet, heat the butter over medium high heat.  Add the shrimp and cook for 2 minutes.  Turn the shrimp over and cook for another 2 minutes.  Move shrimp to a plate.


Add the onions and garlic to the skillet and cook for 2 minutes.  Sprinkle curry powder over the mixture and stir to combine.  Cook for 1 more minute.


Reduce heat to medium low and pour in coconut milk, honey, lime juice and salt.  Stir well to combine.  Allow the sauce to cook for 2 minutes until it comes to a gentle bubble.


Add shrimp back into the pan and toss to coat the shrimp with the sauce.  Cook for 2 more minutes.  Adjust seasoning if needed.  Stir in basil and serve over rice.


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