Shrimp is cooked in fragrant coconut milk with curry powder, fresh ginger and lime, and a touch of honey. Dress it up with brown rice and chopped cilantro, and serve with a wedge of lime. If you like a little bit of heat, add a pinch of crushed red pepper or a finely chopped fresno chile.
Shrimp cooks unbelievably fast, so keep an eye on your cooking temperature. For the best results, cook the shrimp with the onions and peppers over high heat for only 30 seconds. Add the coconut milk mixture to cool the pan and turn the burner to low. Shrimp will continue to cook after you’ve removed them from heat, so turn off your burner as soon as the shrimp becomes opaque, then serve immediately, or transfer to a serving dish. If you prefer your shrimp more well-done, leave them in the hot pan until ready to serve.
