Coconut Curry Shrimp And Couscous Recipes

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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 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

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

Shrimp marinated in a mild curry, with the slight hint of coconut.

Provided by aggie889

Categories     World Cuisine Recipes     Asian     Indian

Time 1h35m

Yield 4

Number Of Ingredients 18

½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground red pepper
1 tablespoon water, or as needed
1 pound shrimp, peeled and deveined
2 cups water
1 cup shredded coconut
¼ cup oil
2 curry leaves, or to taste
4 green chile peppers, chopped
2 medium onion, minced
1 teaspoon ginger paste
½ teaspoon garlic paste
2 teaspoons ground coriander
1 ½ teaspoons sambar powder
½ teaspoon ground turmeric
½ teaspoon ground black pepper
salt to taste

Steps:

  • Combine salt, black pepper, and red pepper in a large bowl. Add water to make a fine paste. Add shrimp and toss, making sure shrimp are well coated. Refrigerate while making the sauce.
  • Combine water and coconut in a microwave-safe bowl and cook in the microwave oven for 1 hour. Strain and reserve water; discard coconut. Set coconut water aside.
  • Heat oil in a skillet over medium heat. Add curry leaf and chile peppers. Cook and stir for 1 minute. Add onion and cook until browned, adding water as needed to prevent sticking, 10 to 15 minutes.
  • Add ginger paste and garlic paste and cook, stirring constantly, for 1 minute. Add coriander, sambar powder, and turmeric and stir for 1 minute. Add reserved coconut water and marinated shrimp. Cook until shrimp are curled and opaque, adding more water as needed, about 5 minutes more. Season with black pepper and salt.

Nutrition Facts : Calories 418.2 calories, Carbohydrate 17.5 g, Cholesterol 172.6 mg, Fat 30.1 g, Fiber 6.3 g, Protein 22.2 g, SaturatedFat 15.8 g, Sodium 610.9 mg, Sugar 6.4 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 APPETIZERS



Coconut-Curry Shrimp Appetizers image

Make restaurant-style Coconut-Curry Shrimp Appetizers at home! Our coconut-curry shrimp recipe is easy to make with frozen shrimp, flaked coconut and more.

Provided by My Food and Family

Categories     Dairy

Time 30m

Yield 8 servings

Number Of Ingredients 5

1 cup BAKER'S ANGEL FLAKE Coconut, toasted
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
1/4 tsp. each curry powder and ground red pepper (cayenne)
1 egg
1 lb. uncooked extra-large shrimp, peeled with tails left on, deveined

Steps:

  • Heat oven to 400°F.
  • Combine coconut, coating mix and seasonings in shallow bowl. Beat egg in separate shallow bowl.
  • Dip shrimp in egg, then roll in coconut mixture until evenly coated on all sides.
  • Bake 10 to 12 min. or until shrimp are tender.

Nutrition Facts : Calories 120, Fat 4.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 95 mg, Sodium 640 mg, Carbohydrate 10 g, Fiber 0.8278 g, Sugar 3 g, Protein 10 g

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-CURRY SHRIMP AND COUSCOUS



Coconut-Curry Shrimp and Couscous image

Whipping up this Thai-inspired curry is faster than waiting for takeout. The secret? Teaming quick-cooking ingredients including fresh shrimp, frozen peas, and couscous with the flavor bomb that is red curry paste.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 20m

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium onion, halved and thinly sliced
Coarse salt
3 tablespoons red curry paste
1 can (13.5 ounces) coconut milk
1 pound cocktail tomatoes, such as Campari (about 12), halved
1 1/4 cups couscous (8 ounces)
2 cups frozen peas (10 ounces)
1 pound large shrimp, peeled and deveined
Fresh basil leaves, for serving

Steps:

  • Heat a large straight-sided skillet over medium-high; swirl in oil. Add onion and 1/2 teaspoon salt; cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in curry paste and cook 30 seconds. Stir in coconut milk, 1 cup water, and another 1/2 teaspoon salt. Squeeze tomatoes' juices into curry mixture, then drop in tomatoes and boil 3 minutes. Stir in couscous and peas. Scatter shrimp on top, in a single layer; return to a boil. Cover, reduce heat to medium, and simmer until shrimp are opaque and just cooked through, 5 to 7 minutes. Serve, with basil scattered on top and drizzled with oil.

COCONUT CURRY SHRIMP



Coconut Curry Shrimp image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 1 serving

Number Of Ingredients 10

1/2 pound extra-large shrimp, peeled and deveined
Salt and black pepper
1/2 cup vegetable oil
2 tablespoons curry powder
1/2 diced onion
2 cups coconut milk
1/2 cup mixed diced bell pepper (green, red and yellow)
1 clove garlic, finely chopped
1 tablespoon dry jerk seasoning
Cooked rice, for serving

Steps:

  • Lightly season the shrimp with salt and pepper to taste; refrigerate until ready to use.
  • Heat the oil in a medium sauté pan over medium heat. Using a small strainer, sift the curry powder into the hot oil and cook for about 2 minutes, stirring constantly. Add the onion and sauté until the onions are browned, about 2 minutes.
  • Stir in the coconut milk, bell pepper, garlic and jerk seasoning. Stir and cook for 1 minute. Add the shrimp. Cook, stirring occasionally, until the bell peppers are tender and the shrimp is cooked through, about 5 minutes. Serve over rice.

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.

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

THAI CURRY WITH SHRIMP & COCONUT



Thai Curry with Shrimp & Coconut image

Thai and Vietnamese restaurants serve curried shrimp. I enjoy it so much that I decided to try my hand at making it at home. What a success! Everyone who tried my version asks for the recipe. -Ninette Holbrook, Orlando, Florida

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 16

3/4 cup coconut milk
3/4 cup cream of coconut
1/4 cup creamy peanut butter
2 tablespoons red curry paste
1-1/2 teaspoons garlic salt
1/2 teaspoon crushed red pepper flakes
2 tablespoons olive oil, divided
1 medium onion, cut into 1/2-in. pieces
1 medium sweet red pepper, cut into 1/2-in. pieces
3 garlic cloves, thinly sliced
1 pound uncooked medium shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice
3/4 cup salted peanuts
1/3 cup sweetened shredded coconut, toasted

Steps:

  • In a small saucepan, whisk the first six ingredients until blended. Bring to a boil over medium heat, stirring occasionally; remove from heat., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add onion and red pepper; cook and stir 4-5 minutes or until onion is golden brown. Add garlic; cook 1 minute longer. Remove from pan., In the same skillet, heat remaining oil over medium-high heat. Add shrimp; stir-fry 3-4 minutes or until shrimp turn pink., Sprinkle with salt and pepper. Add onion and sauce mixtures; heat through, stirring occasionally. Serve with rice; sprinkle with peanuts and coconut.

Nutrition Facts : Calories 731 calories, Fat 49g fat (21g saturated fat), Cholesterol 138mg cholesterol, Sodium 1399mg sodium, Carbohydrate 47g carbohydrate (34g sugars, Fiber 6g fiber), Protein 32g protein.

CURRIED COUSCOUS WITH SHRIMP



Curried Couscous With Shrimp image

This also works with substituting sunflower seeds for the pine nuts. I've also tried adding a can of sliced water chestnuts. We like it a little on the spicy side, so you may want to cut back on the curry and red pepper a little if you want it mild.

Provided by brianh_ssllc

Categories     Curries

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 large shallot, chopped fine
2 tablespoons pine nuts
1 lb large peeled shrimp (thawed)
2 cups frozen peas
1 carrot, shredded (about 1/2 cup)
1 teaspoon curry powder (to taste)
1/4 teaspoon crushed red pepper flakes (to taste)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups chicken broth
1 cup couscous

Steps:

  • Heat oil in a large skillet.
  • Cook shallot and pine nuts over medium heat for 2-3 minutes or until shallot is tender and pine nuts lightly browned.
  • Add shrimp, vegetables, curry powder, and red pepper flakes.
  • Cook over medium-high heat for 5 minutes, stirring constantly.
  • Stir in salt, pepper, and chicken broth.
  • Bring to a gentle boil and stir in couscous.
  • Cover, remove from heat and let stand for 5 minutes.
  • Fluff with a fork and serve.

Nutrition Facts : Calories 419.6, Fat 8.8, SaturatedFat 1.3, Cholesterol 220.9, Sodium 1022.6, Carbohydrate 47.1, Fiber 6, Sugar 5.1, Protein 36.3

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

COCONUT CURRY SHRIMP RECIPE BY TASTY



Coconut Curry Shrimp Recipe by Tasty image

The next time you want to impress your date, try this simple yet elegant shrimp curry. It's creamy and tangy, with the perfect hint of spice.

Provided by Matt Ciampa

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 15

2 tablespoons unsalted butter, divided
1 small yellow onion, diced
½ red bell pepper, seeded and chopped
½ green bell pepper, seeded and chopped
½ cup unsweetened coconut milk
1 ½ teaspoons fish sauce
1 tablespoon lemon juice
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt
½ tablespoon sugar
2 teaspoons curry powder
1 tablespoon maggi, (chicken bouillon powder)
1 lb jumbo shrimp, peeled and deveined
brown rice, for serving
fresh cilantro leaf, for garnish

Steps:

  • Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion and cook until starting to soften, about 5 minutes.
  • Add the remaining tablespoon of butter and the red and green bell peppers. Cook until slightly softened, 3-4 minutes.
  • Add the coconut milk, fish sauce, lemon juice, pepper, salt, sugar, curry powder, and maggi and mix well. Bring to boil, then reduce the heat to low and simmer for 10 minutes, until the flavors start to meld together.
  • Add the shrimp and cook for 3-4 minutes, until pink and opaque.
  • Serve the curry with brown rice and garnish with cilantro.
  • Enjoy!

Nutrition Facts : Calories 552 calories, Carbohydrate 25 grams, Fat 28 grams, Fiber 5 grams, Protein 50 grams, Sugar 9 grams

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1. Heat grill to high (450° to 550°). In a small bowl, combine harissa, 2 tbsp. each oil and lemon juice, 2 tsp. zest, the cumin, and 1/2 tsp. salt. Put shrimp in a medium bowl, toss with half the sauce (reserve the rest), and let stand 10 minutes. Prepare couscous as label directs.
From foodnewsnews.com


COCONUT SHRIMP CURRY - SPEND WITH PENNIES
Instructions. Cook onion in olive oil in over medium heat until tender, about 5 minutes. Stir in bell pepper, garlic, ginger and spices, cook an additional 3-5 minutes. Add tomatoes, coconut milk, and lime juice and bring to a simmer. Reduce heat and simmer 8 …
From spendwithpennies.com


BEST EASY COCONUT CURRY SHRIMP RECIPE - DELICIOUS LITTLE BITES
2020-08-31 Heat the olive oil and curry powder in a large skillet or Dutch oven over medium heat. Cook, stirring frequently, for about a minute. Add the garlic and shallot. Cook, stirring often, for 30 seconds to a minute. Toss in the pepper strips and …
From deliciouslittlebites.com


THE BEST COCONUT SHRIMP CURRY RECIPE | LITTLE SUNNY KITCHEN
2021-03-03 Add the garlic, and cook for 30 seconds. Add the spices, and cook for 30 seconds. Add the tomato sauce followed by the coconut milk and bring to a gentle simmer then cook for a couple of minutes until you get a smooth homogenous sauce. To the sauce, add the brown sugar and season with salt and pepper. Drop the shrimp in the curry sauce, and ...
From littlesunnykitchen.com


CRISPY SHRIMP COCONUT CURRY - WORLD FOOD NETWORK
2022-03-08 1 pound Large Shrimp (approx. 24), peeled, Directions. Preheat oven to 400 degrees. Combine coconut, breadcrumbs, curry powder and cayenne in a pie plate; set aside. Beat egg and water in a separate bowl with wire whisk until well blended. Dip shrimp, one at a time, into egg mixture, then in coconut mixture, turning to coat both sides of each ...
From worldfoodnetwork.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


COCONUT CURRIED SHRIMP RECIPE | MYRECIPES
Add bell pepper, curry paste, and curry powder to skillet. Cook for 2 minutes, stirring constantly. Stir in coconut milk, soy sauce, and brown sugar. Cook for 3 minutes or until curry paste dissolves, stirring constantly. Stir in shrimp; cook 2 minutes. Remove from heat.
From myrecipes.com


COCONUT CURRY SHRIMP | CANADIAN LIVING
2011-03-15 Method. In large bowl, whisk together coconut milk, fish sauce, curry powder, brown sugar, salt and pepper. Add shrimp, red pepper, green onions and cilantro; toss to coat. Let stand for 5 minutes. In wok or saucepan, stir-fry shrimp mixture over medium-high heat until shrimp are pink, about 6 minutes. Serve with lime wedges.
From canadianliving.com


EASY COCONUT CURRY SHRIMP RECIPE - BE GREEDY EATS
2021-03-18 Step 1: Season the Shrimp. In a small bowl, season the shrimp with 1 tbsp of salt, 1 tsp of ground black pepper, and 2 tbsp of curry powder. Mix and refrigerate for later use. Step 2: Saute the Onions & Peppers. Heat 2 tbsp of EVOO in a large pot on medium-high heat. When the oil is hot, add the onions and peppers.
From begreedyeats.com


BEST COCONUT CURRY SHRIMP RECIPES | FOOD NETWORK CANADA
2012-03-21 Gently whisk coconut milk and lime juice into skillet until blended; bring to boil. Step 13. Reduce heat and add shrimp; simmer gently, stirring occasionally, for about 3 minutes or just until shrimp are pink. Step 14. Meanwhile, in saucepan, bring 2 2/3 cups (650 mL) water and remaining salt to boil; stir in rice. Step 15.
From foodnetwork.ca


EASY ONE PAN COCONUT CURRY SHRIMP - THE BUSY BAKER
2019-05-06 Heat a large skillet over medium heat and add the olive oil. Add the onion, red pepper, garlic and ginger, and saute until fragrant and the onion and pepper is soft. Add the salt and pepper, along with the curry paste and turmeric and continue to cook and stir regularly, letting the flavours develop for a minute or two.
From thebusybaker.ca


EASY COCONUT CURRY SHRIMP & VEGGIES (IN 20 MINUTES!) - DASH OF JAZZ
2020-03-16 Even the protein is flexible. You can use chicken but just keep in mind that the cooking time will be a bit longer. Shrimp cooks up in almost no time, which is why I chose to use it here. And scallops work flawlessly (I tested them) in this recipe, too. The first time I made coconut curry shrimp & veggies, I ate it with fried plantain. My ...
From dashofjazz.com


BEST THE PIONEER WOMAN'S COCONUT CURRY SHRIMP RECIPES - FOOD …
2015-07-02 Step 1. 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. Step 2. Add the garlic and onions to the skillet and stir to cook for 2 minutes. Sprinkle the curry powder over the onions and ...
From foodnetwork.ca


SHRIMP AND VEGETABLE COCONUT CURRY | MY NOURISHED HOME
In a large pan, heat coconut oil until shimmering and cook the onion with the mushrooms until the onion is soft and translucent. Add the garlic and cook until fragrant. Next, add the carrots, tomato, and celery. Stir and allow to cook for a minute. Pour in the broth and the curry paste, lower heat and let it simmer until carrots are cooked.
From mynourishedhome.com


COCONUT CURRY SHRIMP RECIPE (UNDER 30 MINS) + VIDEO
2021-06-23 Heat 3 tablespoon vegetable or coconut oil in a skillet over medium-high heat. Once the oil is hot, add 15-20 curry leaves and 1 cup finely chopped onion and fry till onions turn translucent (6-8 minutes). Add 2 dry red chilies (broken) and 2 green chili peppers (slit into half). Cook for a minute.
From whiskaffair.com


COCONUT CURRY SHRIMP - THE PIONEER WOMAN
2014-07-08 Heat the butter in a large skillet (I used non-stick) over medium-high heat. Add the shrimp and cook for 2 to 3 minutes, turning them over halfway through, until fully cooked. Remove to a plate and set aside. Add the onion and garlic to the skillet and stir to cook for 2 minutes. Sprinkle the curry powder over the onions and continue cooking ...
From thepioneerwoman.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 RECIPE | MYRECIPES
Directions. Heat oil in a large frying pan over medium heat. Sauté onion until softened, about 2 minutes. Add spices, garlic, and shrimp and cook, stirring, until fragrant, about 2 minutes. Add coconut milk and salt; simmer 10 minutes to meld flavors. Spoon curry over rice on plates. Garnish with cilantro.
From myrecipes.com


COCONUT CURRY SHRIMP - JAMDOWN FOODIE
2021-05-04 Instructions. If you did not purchase already deveined shrimp, devein the shrimp and remove and discard the shells. Rinse the shrimp under very cold water. Dice scallions, onions, peppers, hot pepper and set aside. Julienne the carrots and set aside. In a medium bowl, add fish seasoning, 1 tsp of curry and the scotch bonnet sauce to the shrimp.
From jamdownfoodie.com


THAI COCONUT SHRIMP CURRY RECIPE - PEAS AND CRAYONS
2019-10-21 Over medium heat, add the coconut milk, red curry paste, fish sauce, and brown sugar. Whisk together and bring to a gentle boil. In a small bowl, add 1.5 TBSP cornstarch to 1.5 TBSP cold water and whisk to dissolve. Add to sauce and simmer until thickened, stirring occasionally. Approx 5 minutes.
From peasandcrayons.com


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Top Asked Questions

How do you cook shrimp and couscous together?
Stir in couscous and peas. Scatter shrimp on top, in a single layer; return to a boil. Cover, reduce heat to medium, and simmer until shrimp are opaque and just cooked through, 5 to 7 minutes. Serve, with basil scattered on top and drizzled with oil.
What are some good recipes for Shrimp curry?
Directions. 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,...
How to cook shrimp in a pan with coconut milk?
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.
How long does it take to make coconut shrimp Curry?
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! In a small bowl toss the shrimp with the marinade ingredients.

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