Red Curry Shrimp
Spice up your night with this tasty dish!
Tantalize your tastebuds with this spicy shrimp. Serve over rice or noodles to complete your meal. Pair your meal with FRE Alcohol-Removed Rosé.
Ingredients
- 3 lb frozen peeled and deveined, large raw shrimp, thawed
- ¼ cup olive oil
- 4 cloves garlic, minced
- 1 Tbsp refrigerated ginger paste (from a 4-oz tube)
- 1 (4-oz) jar red curry paste
- ½ cup unsweetened coconut milk
- 1 Tbsp honey
- 1 Tbsp lime juice
Directions
- Toss shrimp with oil, garlic, and ginger in a bowl; cover and chill 30 minutes.
- Cook shrimp, in batches, in a large nonstick skillet over medium-high heat 2 minutes per side or until shrimp just turn pink. Remove from skillet.
- Whisk together curry paste, coconut milk, honey, and lime juice in skillet; bring to a boil, reduce heat, and simmer 2 minutes, whisking occasionally.
- Return shrimp to skillet, and cook, stirring constantly, 2 minutes or until shrimp are thoroughly heated and coated with sauce. Serve shrimp mixture over Creamy Coconut-Cilantro Cauli-Rice recipe, if desired.
