Curried Shrimp with Coconut

Serves 6
2 Tbsp Butter
1-1/2 lb Peeled and De-veined Raw Shrimp
1 whole medium onion, finely diced
4 cloves garlic, minced
1 Tbsp Curry Powder
1 13.5 oz can, coconut milk
2 Tbsp honey (and more to taste)
1/2 tsp Kosher Salt
1 whole lime, juiced
hot sauce (optional)
12 whole basil leaves, chopped, plus more for garnish
2 Cups Basmati rice, cooked according to package directions


Heat a large skillet over medium heat, and melt the butter. Add the shrimp to the melted butter and cook for 2 – 3 min, flipping them over halfway through, until fully cooked. Transfer shrimp to plate, setting aside.

Add the onion and garlic to the skillet, sauteeing over medium heat for 2 min. Add curry powder to the vegetables and continue cooking while you stir for a few minutes more. Reduce the heat slightly to medium-low and add the coconut milk, stirring to combine ingredients.

Add honey, salt, and lime juice to the skillet, heating mixture to a simmer. Return shrimp to the pan, tossing to coat the shrimp with the sauce. Allow it to simmer for 2 – 3 min, or until mixture has slightly thickened. Adjust the salt, lime juice, or honey to taste. Remove pan from heat and stir in the basil. (Add hot sauce if you want a little kick.)

To serve: spoon shrimp and sauce over cooked basmati rice, garnishing with additional fresh basil.

Adapted from the Pioneer Woman