1-First Step: Prepare Your Ingredients and Heat the Pan Begin by peeling and deveining the shrimp if they aren’t already, which takes just a minute or two to ensure they’re ready to cook. Dice the onion and finely chop the garlic so everything is prepped ahead this mise en place keeps things organized and prevents rushing. In a large skillet, heat 2 tablespoons of butter over medium-high heat until it melts and starts to bubble, which should take about 1 minute.

2-Second Step: Cook the Shrimp Add the 1 1/2 pounds of jumbo shrimp to the hot skillet and cook for 2 to 3 minutes, flipping them halfway through with a spatula. You’re aiming for them to turn opaque and pink, signaling they’re done overcooking makes them tough, so keep an eye on the time. Once ready, remove the shrimp from the skillet and set them aside on a plate to rest while you work on the sauce.

3-Third Step: Sauté the Aromatics and Add Spices Throw in the diced medium onion and the 4 finely chopped garlic cloves to the same skillet. Let them cook for about 2 minutes, stirring occasionally until they soften and release their aroma. Sprinkle in 1 tablespoon of yellow curry powder over the onions, then stir everything together and cook for another 2 minutes this toasts the spices and boosts their flavor without burning.

4-Fourth Step: Build and Simmer the Sauce Lower the heat to medium-low and pour in the 13.5 oz. can of coconut milk, stirring to mix it with the onions and spices. Add 2 tablespoons of honey, 1/4 teaspoon of kosher salt, and the juice from 1 lime, blending it all into a creamy base. Let the sauce gently bubble for a few minutes, allowing the flavors to meld taste and adjust with more honey or salt if needed to get that perfect balance.

5-Fifth Step: Return the Shrimp and Finish Cooking Slide the reserved shrimp back into the skillet, tossing them gently to coat in the sauce. Simmer for 2 to 3 minutes until the sauce thickens slightly and the shrimp are heated through. Stir in the chopped 12 basil leaves and, if you like a bit of heat, add hot sauce to taste don’t forget to give it one last stir for even distribution.

6-Final Step: Serve and Enjoy Turn off the heat and let the dish sit for a moment to settle. Serve the shrimp and sauce over cooked Basmati rice, garnishing with extra basil leaves for a fresh pop of color and flavor. For an internal link that might inspire your next meal, check out our banana bread coffee cake recipe for a sweet side that pairs surprisingly well with savory dishes like this one. As noted in benefits of coconut milk, this ingredient not only tastes great but also adds healthy fats to your plate.