- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/8 tsp cayenne pepper
- 2 Tbsp freshly squeezed lemon juice (from about 1 lemon)
- 1-2 lbs medium or large shrimp, peeled and deveined
- 1 Tbsp canola oil
- 1 medium red or yellow onion, finely chopped
- 1 tsp ground pepper
- 1 Tbsp minced fresh ginger, from about a 1-inch peeled piece of ginger
- 1/2 - 1 Tbsp kosher salt
- 2 garlic cloves, finely minced
- 2 tsp ground coriander
- 1/2 tsp turmeric
- 1 tsp curry powder
- 1 (14.5-oz) can diced tomatoes, undrained
- 1 can coconut milk, light or regular (See canned coconut milk on Amazon)
- 1 c chopped fresh cilantro
- (It is usually cheaper if you do the peeling and deveining of the shrimp yourself.)
- Note: I have used 1 tsp dried ground ginger because I did not have fresh ginger. But for the best flavor, use fresh ginger. You can freeze fresh ginger! Peel it and wrap it in plastic wrap. Then put it into a plastic bag and freeze it. When you need to use it, just grab it out of the freezer and grate the ginger with a fine grater. Easy way to keep “fresh” ginger on hand all the time.
- For the shrimp marinade: Toss the shrimp with the salt, pepper, cayenne and lemon juice in a resealable large bag or bowl. Refrigerate for 15-20 minutes.
- Meanwhile, in a medium-sized pot, heat the oil over medium heat until rippling and hot. Add onion and cook for 2-3 minutes. Stir in pepper, ginger, salt, garlic, coriander, turmeric and curry powder. Continue cooking over medium heat, stirring often, until the mixture is fragrant and the onion is soft and translucent, about 5-7 minutes. Add the undrained tomatoes to the pot and cook, stirring and scraping up the browned bits from the bottom, for about 1 minute. Increase the heat to medium-high and simmer for 5-10 minutes, stirring often. Add the coconut milk, stirring to combine. Bring the mixture to a boil and add the shrimp and any accumulated juices from the marinade. Bring the mixture to a simmer and cook until the shrimp are curled, lightly pink and cooked through, about 2-4 minutes. Stir in the cilantro. Serve over hot, cooked rice, if desired.