Zesty Curried Coconut-Lime Shrimp with Wild Rice

Prepare to savor a dish that’s bursting with flavor and tropical vibes! This Curried Coconut-Lime Shrimp with Wild Rice is not only simple to make, but it also delivers a delightful combination of spices, creamy coconut, and zesty lime that will excite your taste buds.

The shrimp is tossed in a vibrant curry sauce that highlights the sweetness of coconut milk and the brightness of fresh lime, while the wild rice adds a nutty texture that perfectly complements the dish. Perfect for a weeknight dinner or a gathering, this skillet meal is as nutritious as it is delicious!

Zesty Curried Coconut-Lime Shrimp with Wild Rice

Serves: 4 Prep Time: 15 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 380 calories 15g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 1 pound large shrimp, peeled and deveined
• 1 cup wild rice
• 1 can (13.5 oz) coconut milk
• 2 tablespoons curry powder
• Juice and zest of 2 limes
• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Cook the wild rice according to package instructions; set aside.
2. In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes.
3. Stir in minced garlic and curry powder, cooking for an additional 1-2 minutes until fragrant.
4. Add shrimp to the skillet and cook until they turn pink, about 3-4 minutes.
5. Pour in the coconut milk, lime juice, and zest. Stir to combine and let simmer for 5 minutes to thicken the sauce slightly.
6. Season with salt and pepper to taste. Serve the curried shrimp over a bed of wild rice and garnish with fresh cilantro.

Notes

Tip: For added heat, consider including a pinch of red pepper flakes or a dash of hot sauce to the curry sauce.

For a more intense flavor, let the shrimp marinate in the curry sauce for at least 30 minutes before cooking. If you prefer a vegetarian version, substitute shrimp with chickpeas or tofu. You can easily adjust the curry powder to your taste; a little extra can give it more kick!

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop to maintain the texture of the shrimp.