Creamy Curried Shrimp

This is one of the first recipes I cooked as a newlywed. It has a short list of ingredients, was easy to follow, and super-yummy. These days I have to make it non-dairy for me and family members with allergies, but it’s still delicious.

Creamy Curried Shrimp

for a special little dinner for 2-4
Print Recipe
Prep Time 20 minutes
Cook Time 8 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb large shrimp, shelled and deveined
  • 1 medium onion, finely chopped
  • 1 sweet bell pepper, cut into strips
  • 1/4 cup avocado oil (or dairy-free butter substitute, or butter if not dairy-free)
  • 3 cloves garlic, minced
  • 2 tsp curry powder
  • 1/4 cup brandy or rum, heated until lukewarm
  • 1 tsp paprika
  • 1/2 tsp salt, or to taste
  • 1/2 cup coconut milk (or cream if not dairy free)
  • Tabasco sauce or other hot sauce to taste
  • Rice or cauliflower rice to serve

Method
 

  1. Heat oil or butter in large skillet over medium heat.
  2. Add onion and pepper and sauté until soft but not browned.
  3. Add garlic and curry powder and cook 30 seconds more.
  4. Add shrimp in one layer.
  5. Drizzle with rum or brandy, tip the pan gently to ignite, and cook, stirring lightly, until flames subside.
  6. Sprinkle with paprika and salt to taste.
  7. Add coconut milk (or cream if not dairy free).
  8. Stir just until shrimp has turned pink. Do not overcook.
  9. Adjust seasonings.
  10. Serve hot over rice or cauliflower rice.
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