Quick and Easy Skillet Curried Shrimp and Bell Pepper |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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If you love curry then try this quick and easy dish, it takes only about 15 minutes to make, serve it over cooked rice. This recipe can easily be doubled. Ingredients:
1 1/2 lbs uncooked medium shrimp (peeled and deveined) |
1 tablespoon minced fresh ginger |
1 -2 tablespoon fresh minced garlic (or to taste) |
1 tablespoon sesame oil |
1/2-1 teaspoon dried chili pepper flakes (optional add in for more heat) |
1 medium red bell pepper, seeded and chopped |
1 -2 teaspoon thai red curry paste (or to taste) |
1 teaspoon curry powder (or to taste) |
1 (15 ounce) can coconut milk |
2 tablespoons soy sauce |
1 tablespoon brown sugar |
black pepper |
salt (optional) |
chopped green onion (optional) |
cooked rice |
Directions:
1. In a bowl combine the peeled shrimp with ginger and garlic; toss to combine.
2. Heat sesame oil in a large skillet (or wok) over medium-high heat.
3. Add in shrimp and cook for 3-4 minutes or until pink, stirring occasionally (the shrimp will not be cooked through) remove to a plate and set aside.
4. Add in the bell pepper, curry paste and curry powder (and chili flakes if using) to the skillet; cook for 2 minutes stirring occasionally.
5. Stir in coconut milk, soy sauce and brown sugar; cook stirring for about 3 minutes or until the curry paste dissolves.
6. Add in the partially cooked shrimp back into the skillet, season with black pepper and salt if desired and cook for 2 minutes.
7. Serve over hot cooked rice.
8. Sprinkle with chopped green onions if desired.
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