Cashew And Coconut Shrimp Recipes

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PRAWNS IN CASHEW COCONUT CURRY SAUCE



Prawns in Cashew Coconut Curry Sauce image

This is a very mellow tasting dish that has a rich creamy taste of the coconut sauce with the nice crunchy texture of toasted cashews and soft, succulent prawns. Goes perfectly with steamed basmati rice and a nice Riesling or Gewurztraminer.

Provided by bagchibhai

Categories     World Cuisine Recipes     Asian     Indian

Time 55m

Yield 8

Number Of Ingredients 17

2 ¼ pounds peeled and deveined medium shrimp
¼ teaspoon turmeric powder
¼ teaspoon ground red pepper
3 tablespoons cashews
5 whole cardamom pods, broken
2 (3 inch) cinnamon sticks
1 teaspoon whole black peppercorns
4 teaspoons sunflower oil
½ red onion, diced
½ teaspoon garlic paste
¾ teaspoon ginger paste
salt to taste
½ teaspoon garam masala
1 large bay leaf
½ cup diced roma tomatoes
2 green bell peppers, seeded and diced
1 (14 ounce) can coconut milk

Steps:

  • Season the shrimp with turmeric powder and chile powder, and set aside. Toast the cashews, cardamom, cinnamon, and peppercorns in a skillet over medium heat until toasted and fragrant, about 7 minutes; remove from the skillet and set aside.
  • Heat the sunflower oil in a large skillet over medium-high heat. Add the onion, garlic, and ginger; cook and stir until the onion has softened and begun to lose its red color, about 5 minutes. Stir in the shrimp and toasted spice mixture along with the salt, garam masala, bay leaf, tomatoes, and green pepper. Cook and stir until half of the shrimp has begun to turn pink, then pour in the coconut milk, cover, and bring to a simmer.
  • Cover, and reduce heat to medium-low. Simmer until the shrimp are opaque and the vegetables are tender, about 5 minutes.

Nutrition Facts : Calories 253.5 calories, Carbohydrate 6.8 g, Cholesterol 194.3 mg, Fat 15.5 g, Fiber 2.3 g, Protein 22.9 g, SaturatedFat 10.1 g, Sodium 263.3 mg, Sugar 1.5 g

CASHEW AND COCONUT SHRIMP



Cashew and Coconut Shrimp image

This is a spin on a recipe I created for my cooking show, Patricia Heaton Parties. I love the combination of hot, juicy shrimp with a crispy coating and a zingy dipping sauce. Delish.

Provided by Patricia Heaton

Categories     HarperCollins     HarperCollins     Dinner     Quick & Easy     Shrimp     Kid-Friendly     Coconut     Cashew     Mango     Fry     Appetizer     Hors D'Oeuvre     Small Plates

Yield Makes 18 shrimp, for 4 to 6 appetizer servings

Number Of Ingredients 12

1/2 cup mango peach jam
2 tablespoons white vinegar
1/4 teaspoon red pepper flakes, or to taste
3/4 cup raw cashews
3/4 cup panko bread crumbs
3/4 cup shredded, unsweetened coconut
1/2 cup all-purpose flour
1/2 teaspoon sea salt
Freshly ground black pepper
1 pound large shrimp (this will be about 18), shelled and deveined
Canola oil
2 large eggs, lightly beaten

Steps:

  • Combine the jam, vinegar, and red pepper flakes in a small bowl. Stir to combine. Set aside in the fridge until ready to serve.
  • Place the cashews in a food processor and pulse to break them up a bit. Add the bread crumbs and coconut and pulse a few times just to combine.
  • In a large bowl, whisk together the flour, salt, and pepper. Add the shrimp and toss to coat.
  • In a large, deep skillet over medium heat, heat 1/4 inch canola oil until shimmering.
  • Take a shrimp from the flour, shake off any excess, and dip it in the egg. Shake off any excess egg and dip the shrimp in the cashew mixture. Repeat with the remaining shrimp.
  • Fry the shrimp in the oil, turning once, until golden, and cooked through, 4 to 5 minutes, adding more oil to the pan as needed. Drain cooked shrimp on a wire rack.
  • Arrange cooked shrimp on a platter with the dipping sauce; serve immediately.

CREAMY COCONUT CURRY WITH SHRIMP



Creamy Coconut Curry with Shrimp image

My mother gave this recipe to me and it is great for an impressive dinner party. Fresh shrimp in a wonderful creamy coconut curry sauce served over rice. Top with chopped green onion, minced red bell pepper, chopped roasted peanuts, or toasted flaked coconut, if you like.

Provided by Lori Lyn

Categories     Seafood     Shellfish     Shrimp

Time 30m

Yield 4

Number Of Ingredients 11

1 tablespoon butter
1 pound large shrimp, peeled and deveined
1 cup chopped onion
1 cup chopped red bell pepper
3 tablespoons all-purpose flour
1 tablespoon curry powder
¼ teaspoon freshly ground black pepper
⅛ teaspoon salt, or more to taste
1 cup chicken broth
1 cup coconut milk
hot cooked rice

Steps:

  • Melt butter in a large skillet over medium heat. Add shrimp and saute until they just turn pink, 3 to 5 minutes. Remove shrimp from the skillet and set aside.
  • Add onion and bell pepper to the skillet and cook until crisp-tender, 3 to 5 minutes. Whisk in flour, curry powder, pepper, and salt. Cook, whisking constantly, for 1 minute.
  • Gradually whisk in chicken broth and coconut milk; continue cooking over medium heat until mixture is thickened and bubbly. Stir in cooked shrimp and cook over medium heat, stirring constantly, until shrimp are thoroughly heated. Serve curry immediately over rice.

Nutrition Facts : Calories 386.5 calories, Carbohydrate 35.7 g, Cholesterol 181.7 mg, Fat 16.7 g, Fiber 3.1 g, Protein 23.7 g, SaturatedFat 12.9 g, Sodium 594.6 mg, Sugar 3.7 g

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