‘The Pioneer Woman’: Ree Drummond’s Coconut Curry Shrimp ‘Takes Almost No Time to Make’
Ree Drummond makes a delicious coconut curry shrimp recipe that comes together in 15 minutes and earns rave reviews. The Pioneer Woman star’s secret is in the sauce.
Ree Drummond loves coconut curry shrimp
Drummond wrote about her coconut curry shrimp recipe in a 2014 blog post on The Pioneer Woman website. “One of my favorite curry dishes,” she wrote. “Takes almost no time to make!”
Drummond shared how she had extra leftover shrimp on hand and found the perfect way to use it up. “As I lamented on Saturday, I completely forgot to throw a bunch of shrimp on the grill during our party on the Fourth, so wound up stuck with approximately nine million tons of the stuff,” she wrote.
Drummond continued, “I wound up using it to my advantage, though, and making a handful of really delicious shrimp dishes. This scrumptious and exceedingly fast/easy curry dish was one of them. And man … was it ever good.”
How to make Ree Drummond’s coconut curry shrimp
The recipe is a snap to make since the shrimp requires very little cooking time. Drummond demonstrated how to make the satisfying dish on an episode of The Pioneer Woman dedicated to her favorite meals through the decades.
“I want to share what’s floating my dinnertime boat these days,” she said. “I like things scrumptious and spicy with international flavors and colors. But I like a dish to be easy so I can whip it up in a jiff.”
She continued, “So I’ll just say three delicious words — coconut curry shrimp. I absolutely adore it and I know you will, too.”
Drummond put the shrimp in a hot skillet with melted butter and cooked them for 1 ½ minutes on the first side, flipped them, and cooked the shrimp until they were opaque. She removed them from the pan and placed the shrimp on a plate.
For the sauce, Drummond added diced onions and minced garlic to the skillet and cooked them for a couple of minutes, then added curry powder and cooked the mixture for two more minutes. The Food Network host added canned coconut milk, honey, salt, and lime juice and stirred the sauce, cooking it until it bubbled gently. She added the shrimp back to the pan and tossed it in the sauce. After cooking everything for another minute to allow the sauce to thicken, Drummond stirred in basil and sriracha for “a little kick.”
The Pioneer Woman star served the coconut curry shrimp over basmati rice, garnishing it with basil and a wedge of lime. “Coconut curry shrimp — I think I’m in love,” she said. “Don’t tell Ladd.”
The full recipe is available on the Food Network website.
‘The Pioneer Woman’ star’s curry shrimp recipe earns glowing reviews
Based on the reviews on the Food Network site, Drummond’s coconut curry shrimp recipe is a hit. “Very good! Came out perfect! This is going into the regular rotation,’ one person commented.
Another reviewer shared, “I made this dish tonight and it turned out amazing. I added red cracked pepper instead of hot sauce. it was just the right kick. I served it with Indian naan bread. Gorgeous!”
Other reviewers raved, “Perfection in every way!!!” and “I love this recipe and have made it several times! Very flavorful and simple — and feels decadent!”
