cajun shrimp curry
ingredients
- •for the
- •shrimp
- •6–8 large shrimp, peeled and deveined
- •1 tablespoon butter or coconut oil
- •1/2 teaspoon cajun seasoning (see homemade blend below)
- •1/2 teaspoon curry powder (mild or medium)
- •1/4 teaspoon smoked paprika
- •1/2 teaspoon garlic powder
- •1/2 teaspoon onion powder
- •1/4 teaspoon cumin
- •1/4 teaspoon salt
- •for the
- •sauce
- •1/2 teaspoon tomato paste or 1 small fresh tomato, chopped
- •1/2 cup coconut milk or heavy cream
- •garnish &
- •serving
- •1 teaspoon chopped cilantro or parsley
- •1/2 to 3/4 cup cooked rice (white, brown, or cauliflower)
- optional: naan or toasted flatbread:
- •for homemade cajun
- •seasoning (optional, makes extra)
- •1 tablespoon smoked or regular paprika
- •1 teaspoon garlic powder
- •1 teaspoon onion powder
- •1 teaspoon dried oregano
- •1 teaspoon dried thyme
- •1 teaspoon black pepper
- •1 teaspoon salt
- •1/2 teaspoon cayenne pepper
instructions
season the shrimp in a bowl, combine shrimp with cajun seasoning, curry powder, smoked paprika, garlic powder, onion powder, cumin, and salt until evenly coated. sear the shrimp heat butter or coconut oil in a pan over medium-high heat. add the shrimp and sauté for about 2 minutes per side until lightly charred. remove shrimp from the pan and set aside. prepare the sauce in the same pan, add tomato paste or chopped tomato. cook for 1–2 minutes, stirring to reduce its raw flavor. stir in the coconut milk and combine well. allow the sauce to simmer for 2–3 minutes until flavors meld. finish the dish return the shrimp to the pan, stirring to coat them in the sauce. simmer for an additional 2 minutes. adjust seasoning if needed. serve and garnish plate the shrimp curry over cooked rice. garnish with chopped cilantro or parsley. serve with naan or flatbread if desired.