Coconut Curry Shrimp

1 ½ lb. peeled, deveined raw shrimp

2 T. butter  

1 medium onion, finely diced

4 cloves garlic, minced

1 T. curry powder

1 can (13 ½ oz.) Coconut milk

2 T. honey

¼ tsp. Kosher salt

1 whole lime, juiced (3 T.)

12 whole basil leaves, chopped

2 cups rice, cooked according to package

Hot sauce, optional

Directions:  Heat butter in skillet.  Add shrimp and cook for 2-3 minutes, turning 

them halfway through, until fully cooked.  Remove and set aside.

Add the onion and garlic to skillet and cook for 2 minutes.  Sprinkle the curry 

powder over the onions and continue cooking 2 more minutes.  Reduce the heat to 

medium-low and pour in the coconut milk, stirring to combine.  Add honey, salt, and 

lime juice, and allow the sauce to heat up until bubbling gently.  Add shrimp into the 

sauce, tossing to coat, and allow it to simmer for 2-3 minutes or until slightly 

thickened.  Taste the sauce and add more salt, lime juice, or honey depending upon 

your taste.  Stir in the basil.  Add hot sauce (Sriracha) if desire more kick.

Serve shrimp and sauce over cooked rice.

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