One-Pot Curry Shrimp

1 pound shrimp
1/2 cup chopped onions
1 garlic clove, minced
2 tablespoons red curry powder (can use yellow curry powder for a milder curry)
1/4 cup water
2 tablespoons olive oil, divided
1 can unsweetened coconut milk
2 tablespoons coconut palm sugar
1 -1/2 tablespoons lime juice (about half a lime)
1- 2 tablespoons Sriracha hot sauce, optional (more or less to adjust heat)


In a pan over medium-high heat, add one tablespoon olive oil and shrimp.

Cook shrimp for about two minutes per side until cooked through.

Reduce heat to low. In the same pan, add the remaining tablespoon olive oil and onions. Cook for 4 to 5 minutes.

Add the curry powder and stir to combine with the onions.

Add the water and cook on low for 2 additional minutes, stirring until a curry paste forms.

Add the garlic and cook for a few seconds more.

Add the coconut milk. Stir well and add the shrimp back to the pan. Add the coconut palm sugar and the sriracha, if using.

Cook for 4 minutes, stirring until heated through.

Remove from the heat. Add the lime juice, stir carefully and serve.