Coconut Curry Shrimp Recipes

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COCONUT CURRY SHRIMP



Coconut Curry Shrimp image

Here's a shrimp dish with sweet coconut milk, complemented by the spiciness of curry. Jasmine rice makes a fragrant bed for the sumptuous stir-fry. -Cindy Romberg, Mississauga, Ontario

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 3 servings.

Number Of Ingredients 12

2/3 cup coconut milk
1 tablespoon fish sauce
1-1/2 teaspoons curry powder
1 teaspoon brown sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound uncooked large shrimp, peeled and deveined
1 medium sweet red pepper, finely chopped
2 green onions, chopped
1/4 cup minced fresh cilantro
Hot cooked jasmine rice
Lime wedges

Steps:

  • In a small bowl, combine the first six ingredients. In a large skillet or wok, stir-fry shrimp in 2 tablespoons coconut milk mixture until shrimp turn pink. Remove and keep warm., Add the red pepper, onions and remaining coconut milk mixture to pan. Bring to a boil; cook and stir for 3-4 minutes or until vegetables are crisp-tender. Add shrimp and cilantro; heat through. Serve with rice and lime wedges.

Nutrition Facts : Calories 256 calories, Fat 13g fat (10g saturated fat), Cholesterol 184mg cholesterol, Sodium 841mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein.

COCONUT SHRIMP CURRY



Coconut Shrimp Curry image

This Coconut Shrimp Curry features delicious shrimp in a coconut curry that's perfect over cooked rice and ready in only 25 minutes! Super easy, made all in one pot and packs tons of flavor!

Provided by Joanna Cismaru

Categories     Dinner     Lunch     Main Course

Time 25m

Number Of Ingredients 18

1 pound extra-large shrimp (peeled and deveined)
¼ teaspoon salt
¼ teaspoon black pepper (freshly ground )
¼ teaspoon cayenne pepper
2 tablespoon lemon juice
1 tablespoon coconut oil
1 medium onion (chopped)
3 cloves garlic (minced)
1 tablespoon fresh ginger (minced)
½ teaspoon black pepper (freshly ground )
½ teaspoon salt (or to taste)
½ teaspoon turmeric
2 teaspoon ground coriander
1 teaspoon curry powder
14½ ounce diced tomatoes
13½ ounce coconut milk
2 tablespoon cilantro (for garnish (or parsley))
cooked rice for serving

Steps:

  • In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10 minutes.
  • While the shrimp is marinating, heat the oil in a medium size skillet. To it add the onion, and cook for 2 or 3 minutes until the onion softens and becomes translucent. Stir in the garlic, ginger, pepper, salt, coriander, turmeric and curry powder. Cook for another minute.
  • Add the diced tomatoes with juices and all, the coconut milk, stir and bring to a boil. Cook for about 5 minutes stirring occasionally. Add the shrimp with the accumulated juices from the marinade and cook for another 2 minutes or until the shrimp is pink and cooked through.
  • Serve over hot rice and garnish with cilantro or parsley.

Nutrition Facts : Calories 258 kcal, Carbohydrate 12 g, Protein 3 g, Fat 24 g, SaturatedFat 21 g, Sodium 598 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving, UnsaturatedFat 2 g

CURRY-COCONUT SHRIMP



Curry-Coconut Shrimp image

Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice.

Provided by dakota kelly

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 14

1 teaspoon canola oil
½ cup minced onion
½ cup minced red bell pepper
1 clove garlic, minced
1 teaspoon ground cumin
¾ teaspoon ground coriander
½ teaspoon curry powder
½ cup light coconut milk
1 teaspoon sugar
¼ teaspoon crushed red pepper flakes
1 pound jumbo shrimp, peeled and deveined
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons chopped fresh cilantro

Steps:

  • Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
  • Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes.
  • Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.
  • In a small bowl, combine cornstarch with 1 tablespoon water. Stir into shrimp mixture, and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.

Nutrition Facts : Calories 190.8 calories, Carbohydrate 8.5 g, Cholesterol 172.5 mg, Fat 6.1 g, Fiber 1.1 g, Protein 24 g, SaturatedFat 2.1 g, Sodium 175.1 mg, Sugar 2.8 g

COCONUT CURRY SHRIMP



Coconut Curry Shrimp image

Provided by Claire Robinson

Time 30m

Yield 6 servings

Number Of Ingredients 7

One 14-ounce can unsweetened coconut milk (not low-fat)
1 tablespoon fresh lime juice
1 tablespoon curry powder
2 teaspoons minced ginger
Salt and freshly ground black pepper
1 pound large shrimp, peeled and deveined
Lime wedges, for serving

Steps:

  • In a large pot whisk together the coconut milk, lime juice, curry powder and ginger. Slowly bring to a low boil over low heat. Simmer for until slightly reduced and thickened, about 7 to 10 minutes. Taste for seasoning and add salt and or pepper, if needed. Add the shrimp and simmer, covered, until the shrimp are fully cooked, about 12 to 15 minutes. Transfer the curry to a serving bowl and serve with lime wedges.

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

COCONUT SHRIMP CURRY RECIPE BY TASTY



Coconut Shrimp Curry Recipe by Tasty image

Here's what you need: coconut oil, Gourmet Garden Garlic Stir-In Paste, Gourmet Garden Ginger Stir-In Paste, red curry paste, unsweetened coconut milk, fish sauce, sugar, yellow onion, red bell pepper, zucchini, shrimp, Gourmet Garden Lightly Dried Cilantro, Gourmet Garden Lightly Dried Basil, rice

Provided by Gourmet Garden

Categories     Dinner

Yield 6 servings

Number Of Ingredients 14

1 tablespoon coconut oil
2 teaspoons Gourmet Garden Garlic Stir-In Paste
1 tablespoon Gourmet Garden Ginger Stir-In Paste
1 tablespoon red curry paste
1 can unsweetened coconut milk
1 ½ teaspoons fish sauce
½ teaspoon sugar
½ yellow onion, cut into 1-inch (2 1/2 cm) pieces
1 red bell pepper, cut into 1-inch (2 1/2 cm) pieces
6 oz zucchini, cut into half moons
1 shrimp, peeled and deveined
½ teaspoon Gourmet Garden Lightly Dried Cilantro, plus extra for garnish
½ teaspoon Gourmet Garden Lightly Dried Basil, plus extra for garnish
rice, for serving

Steps:

  • Melt coconut oil in a large saucepan over medium-low heat. Add Gourmet Garden Garlic Stir-In Paste and Gourmet Garden Ginger Stir-In Paste. Stir and let sizzle for a minute. Add red curry paste. Stir and let sizzle for 1-2 minutes, until fragrant. Stir in coconut milk, fish sauce, and sugar. Bring to a very light simmer. Let simmer for 3 minutes.
  • Add onions and cook for 5 minutes. Add red bell pepper and cook for another 5 minutes. Add zucchini and cook for 5 more minutes or until tender. (If liquid doesn't slightly submerge vegetables, cover with a lid while cooking.)
  • Add shrimp and cook for about 3 minutes, just until cooked through and no longer translucent.
  • Stir in Gourmet Garden Lightly Dried Cilantro and Gourmet Garden Lightly Dried Basil. Serve with rice and garnish each plate with a little more cilantro and basil.
  • Enjoy!

Nutrition Facts : Calories 194 calories, Carbohydrate 7 grams, Fat 17 grams, Fiber 1 gram, Protein 2 grams, Sugar 3 grams

COCONUT CURRY SHRIMP



Coconut Curry Shrimp image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons salted butter
1 1/2 pounds peeled and deveined raw shrimp (I used U10, but any size is fine)
4 cloves garlic, minced
1 medium onion, finely diced
1 tablespoon curry powder
One 13 1/2-ounce can coconut milk (I used A Taste of Thai brand)
2 tablespoons honey, or more to taste
1/4 teaspoon kosher salt, or more to taste
Juice of 1 lime, or more to taste
12 fresh basil leaves, chopped, plus more for garnish
Hot sauce, as needed, optional
Cooked basmati rice, for serving

Steps:

  • Heat the butter in a large skillet (I used nonstick) over medium-high heat. Add the shrimp and cook, turning them over halfway through, until fully cooked, 2 to 3 minutes. Remove to a plate and set aside.
  • Add the garlic and onions to the skillet and stir to cook for 2 minutes. Sprinkle the curry powder over the onions and continue cooking, stirring, for another couple of minutes. Reduce the heat to medium low and pour in the coconut milk, stirring to combine. Add the honey, salt and lime juice, and allow the sauce to heat up until bubbling gently. Add the shrimp to the sauce, tossing to coat, and allow it to simmer until slightly thickened, 2 to 3 minutes. Taste the sauce and add more salt, lime juice or honey, depending on your taste. Stir in the basil. (Add hot sauce if you want a little kick.)
  • Serve the shrimp and sauce over a bed of cooked basmati rice, garnishing with more basil. Delicious!

COCONUT SHRIMP CURRY



Coconut Shrimp Curry image

From "Faster, I'm Starving; 100 Dishes in 25 Minutes or Less" by Kevin and Nancy Mills. This is a new cookbook I found at my library and I wanted to post this before I return the book. This recipe calls for 1 lb. cooked or raw shrimp. Note: sweetened coconut is found near the chocolate chips at the market in the baking isle and unsweetened coconut may be available in the Asian food isle, either works with this recipe.

Provided by Oolala

Categories     Coconut

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

1 large onion
2 tablespoons olive oil or 2 tablespoons corn oil
1 teaspoon garlic, crushed
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon ground chili powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup water
8 ounces tomato sauce
1 cup dried sweetened coconut, can use unsweetened
1 lb raw shrimp, peeled, can use cooked
1/4 cup sour cream

Steps:

  • Peel the onion and cut into 1/2" pieces. Put oil in a wok or large frying pan and begin heating over medium-high heat. Add the onion and cook about 5 minutes, stirring occasionally, or umtil the onion begins to soften.
  • Add the garlic, coriander, cumin, turmeric, cinnamon, chili powder, ginger, salt and black pepper and stir until the spices have dissolved. Add the water, tomato sauce and coconut and bring to a boil. Turn down to medium heat and cook, covered, about 5 minutes.
  • Add the shrimp. If the shrimp are uncooked, cook about 3 minutes, or until they are pink and just begin to curl. Then add the sour cream. If the shrimp are cooked, add them and quickly stir in the sour cream. Continue to heat until hot.
  • Serve immediately or set aside until ready to eat and then reheat breifly.

Nutrition Facts : Calories 341.9, Fat 18.2, SaturatedFat 8.5, Cholesterol 179.1, Sodium 820.6, Carbohydrate 20.2, Fiber 2.9, Sugar 12.1, Protein 25.6

SHRIMP IN COCONUT CURRY



Shrimp In Coconut Curry image

Basmati rice makes an excellent complement to this spicy curry dish. You can flavor the rice by adding a bay leaf, a cinnamon stick, and cardamom pods to the pot.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 9

2 tablespoons oil
1 small onion, finely diced (about 3/4 cup)
1 tablespoon minced garlic (2 small cloves)
2 tablespoons minced ginger (1-inch piece)
1 can (13 1/2 ounces) coconut milk
20 large shrimp (about 1 pound), peeled and deveined, tails intact
1/2 small green chile pepper, such as serrano or jalepeno, thinly sliced into rings, seeds removed
Coarse salt and freshly ground pepper, to taste
12 fresh cilantro leaves

Steps:

  • Heat 2 tablespoons oil in a large skillet over medium heat. Add onion, garlic, and ginger, and saute until translucent.
  • Add coconut milk, and simmer until reduced by half, 3 to 4 minutes. Add shrimp and chile pepper, and simmer, stirring occasionally, until shrimp is fully cooked, about 4 minutes. Season with salt and pepper to taste. Garnish with cilantro leaves.

JAMES'S COCONUT CURRY SHRIMP



James's Coconut Curry Shrimp image

Executive chef James Palmer serves coconut curry shrimp as a first course at Strawberry Hill, a remote resort outside Kingston, Jamaica.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 14

2 tablespoons olive oil
8 extra-large or jumbo shrimp, peeled and deveined with the tail section left on
Salt and freshly ground pepper
1 tablespoon very thinly sliced basil
1/4 Scotch bonnet chile pepper, seeded and julienned
2 garlic cloves, finely chopped
1/2 small onion, chopped
1/4 cup dry white wine
2 tablespoons James's Curry Sauce James's Curry Sauce
1/2 cup unsweetened coconut milk
1 1/2 cups cooked white rice
1 coconut, halved
Fried plantain chips, for garnish (optional)
Fried ginger pieces, for garnish (optional)

Steps:

  • Heat oil in a large skillet over high heat. Add shrimp, and season with salt and pepper. Cook until golden brown, 1 to 2 minutes. Add basil, Scotch bonnet pepper, garlic, and onion, stirring shrimp to coat. Remove skillet from heat, and add wine. Return to heat, and add curry sauce and coconut milk. Cook, stirring until the sauce coats the back of a spoon, 3 to 5 minutes.
  • Place 3/4 cup of rice in each coconut half. Place 4 shrimp on each rice mound, and top with coconut curry sauce. Garnish with fried plantain chips and fried ginger, if desired. Serve immediately.

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From jamdownfoodie.com


JAMAICAN COCONUT CURRY SHRIMP - CANADIAN COOKING ADVENTURES
2021-01-25 Add in the coconut milk and turn to medium heat and cook till the spices are well combined. Add in the chopped green pepper and turn to a low simmer cooking for 5 minutes. Add in the uncooked shrimp and season with garlic powder, ginger powder, onion powder and salt. Simmer on low till the shrimp is pink, remove immediately from the heat.
From canadiancookingadventures.com


COCONUT SHRIMP CURRY WITH PEAS AND POTATOES - WISHFUL CHEF
Jun 21, 2015 - This Pin was discovered by Constance Foreman. Discover (and save!) your own Pins on Pinterest
From pinterest.ca


COCONUT CURRY SHRIMP - CANADIAN COOKING ADVENTURES
2021-07-20 COCONUT CURRY SHRIMP AND RICE. Start by making your rice. Bring a medium pot of water to a boil. Turn the heat down to medium and add in 2 cups of rice. Simmer on medium heat till the water is almost evaporated. Turn down to low and simmer till tender, keep an eye on the liquid you may need to add a bit more or remove some.
From canadiancookingadventures.com


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