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- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 tablespoon minced and peeled fresh ginger
- 1 tablespoon curry powder
- 1 13 1/2–ounce can unsweetened coconut milk
- 8 uncooked large shrimp, peeled and deveined
- 2 tablespoons chopped fresh cilantro
- Kosher salt and freshly ground black pepper
- Heat the oil in a large, heavy skillet over medium-high heat. Add the onion and sauté until soft, about 4 minutes.
- Add the ginger and curry powder and sauté for 1 minute more.
- Stir in the coconut milk and simmer for 2 minutes.
- Add the shrimp and simmer until they're opaque in the center, about 3 minutes.
- Stir in the cilantro. Season with the salt and pepper and serve.
