Quick Coconut Curry Shrimp with Bell Peppers

I absolutely love this Quick Coconut Curry Shrimp with Bell Peppers because it’s a weeknight lifesaver that tastes like a gourmet meal. It comes together so fast, and the combination of creamy coconut milk, fragrant curry, and tender shrimp is just divine. Even if you’re new to cooking, this recipe is incredibly straightforward and forgiving, so don't be intimidated by the spices – they create pure magic!

Ingredients

• 1 tbsp coconut oil
• 1 lb large shrimp, peeled and deveined
• 1 medium yellow onion, thinly sliced
• 2 bell peppers (any color), thinly sliced
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 (13.5 oz) can full-fat coconut milk
• 1 tbsp soy sauce or tamari
• 1 tsp brown sugar
• Juice of 1/2 lime
• Fresh cilantro, chopped, for garnish
• Cooked rice, for serving

Instructions

1. Heat coconut oil in a large skillet over medium-high heat. Add shrimp and cook for 1-2 minutes per side, until pink and opaque. Remove shrimp from skillet and set aside.
2. Add the sliced onion and bell peppers to the same skillet. Cook, stirring occasionally, until softened, about 5-7 minutes.
3. Stir in the minced garlic and grated ginger, and cook for 1 minute until fragrant.
4. Add the curry powder, cumin, turmeric, and cayenne pepper (if using). Cook, stirring constantly, for 30 seconds to toast the spices.
5. Pour in the coconut milk and soy sauce. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
6. Stir in the brown sugar and lime juice. Simmer for 2-3 minutes until the sauce has thickened slightly.
7. Return the cooked shrimp to the skillet and stir to coat with the sauce. Cook for 1-2 minutes, just until the shrimp are heated through.
8. Garnish with fresh cilantro and serve immediately over cooked rice.