COCONUT CURRY SHRIMP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 12
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 CURRY SHRIMP
Provided by Claire Robinson
Time 30m
Yield 6 servings
Number Of Ingredients 7
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.
COCONUT SHRIMP CURRY WITH MUSHROOMS
This simple curry, infused with spices, has a pleasant flavor with a hint of coconut. Use whatever kind of cultivated mushrooms you can find, from button-type white ones to golden oyster mushrooms. Feel free, too, to skip the curry leaves, but if you can find them, they add a nice depth of flavor.
Provided by David Tanis
Categories curries, seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Put shrimp in a medium bowl, and season generously with salt and pepper. Add ginger, garlic, turmeric, coriander, cumin, tamarind paste, serrano chile and cayenne, and mix to coat well. Leave to marinate for 5 to 10 minutes.
- Heat coconut oil in a wide skillet over medium-high heat. Add curry leaves, if using, and let them sputter, then add mushrooms and stir-fry gently for about 1 minute. Add shrimp and cook, stirring for about 1 to 2 more minutes until shrimp have turned pink and mushrooms have softened.
- Add coconut milk and simmer for about 1 minute. Taste sauce and adjust seasoning. Transfer to a serving dish, garnish with mint and cilantro and serve, with lime wedges on the side.
Nutrition Facts : @context http, Calories 384, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 32 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 28 grams, Sodium 660 milligrams, Sugar 2 grams, TransFat 0 grams
COCONUT CURRY SHRIMP
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
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.
CREAMY COCONUT CURRY WITH SHRIMP
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
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
CURRY-COCONUT SHRIMP
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
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 APPETIZERS
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
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-SHRIMP CURRY
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
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 WITH CHUTNEY
This recipe I have not tried, but will. Don't want to lose it. We love coconut shrimp at the Outback, but I don't like to deep fry. This recipe is oven baked. We are fortunate to have a fresh fish market about 5 miles from us, with fresh caught wild gulf shrimp. This comes from Better Home and Garden Magazine of just appetizers. If you try this before I get a chance, please let me know the verdict. Prep time is a guess.
Provided by Naturelover
Categories < 60 Mins
Time 55m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Preheat oven to 400 degrees F. Generously grease a 15x10x1 inch baking pan; set aside.
- In a shallow bowl, combine coconut, bread crumbs, and curry powder. Place egg whites in a small shallow bowl. Dip shrimp into the egg whites and then into the coconut mixture, pressing the coconut mixture firmly onto the shrimp. Place on prepared baking pan. Coat shrimp with cooking spray. Bake about 10 minutes or until shrimp are opaque.
- Meanwhile, in a small bowl, combine chutney, orange juice, and ginger. Serve with shrimp.
- Tip: To toast coconut, nuts, or seeds: Preheat oven to 350 degrees F. Spread coconut, nuts, or seeds in a single layer in a shallow baking pan. Bake from 5 to 10 minutes or until golden, stirring once or twice. Cool on wire rack.
Nutrition Facts : Calories 109.8, Fat 3.2, SaturatedFat 2.3, Cholesterol 88.4, Sodium 237.1, Carbohydrate 8.4, Fiber 0.7, Sugar 4.1, Protein 11.3
COCONUT CURRY SHRIMP
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.
COCONUT CURRY SHRIMP
Provided by Guy Fieri
Time 20m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Heat vegetable oil in a medium saute pan on medium heat. Lightly season shrimp with salt and pepper to taste; set aside in fridge until ready to use. Using a small strainer, sift curry powder into hot oil and cook for about 2 minutes on medium heat, stirring constantly. Add onions and sautee for 2 min or until onions are caramelized. Next add coconut milk, bell pepper, garlic, and dry jerk seasoning. Stir and cook for 1 minute. Add seasoned shrimp; stirring occasionally, cook for 5 minutes or until peppers are tender and shrimp is done. Serve over rice.
COCONUT-CURRY SHRIMP WITH CHUTNEY MAYO
Steps:
- MIX mayo, chutney, vanilla and 1/4 tsp. curry powder until blended. Set aside. MIX coconut, flour and remaining curry powder in shallow pan. Beat egg and water in medium bowl with whisk until blended. Dip shrimp into egg mixture; shake off excess. Coat with flour mixture. HEAT oil in large saucepan on medium heat. Add shrimp; cook 2 min. or until golden brown. Remove from pan; drain. Serve with chutney mayo.
COCONUT-CURRIED SHRIMP WITH CHUTNEY MAYO
Don't head to a restaurant to get tender and crispy curried shrimp. Make it at home with this Coconut-Curried Shrimp with Chutney Mayo recipe.
Provided by My Food and Family
Categories Regional & Cultural Recipes
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Mix mayo, chutney, vanilla and 1/4 tsp. curry powder until blended.
- Mix coconut, flour and remaining curry powder in shallow pan. Whisk egg and water in medium bowl until blended. Dip shrimp, 1 at a time, into egg mixture; shake off excess. Coat with flour mixture.
- Heat oil in large saucepan on medium heat. Add shrimp, in batches; cook 2 min. or until golden brown. Remove from pan with slotted spoon; drain. Serve with chutney mayo.
Nutrition Facts : Calories 400, Fat 25 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 180 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 20 g
COCONUT SHRIMP WITH CHUTNEY
This recipe is from Better Homes and Gardens Special Interest Publication. I have not tried this recipe yet, but putting here for safe keeping.
Provided by Naturelover
Categories < 30 Mins
Time 25m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Preheat oven to 400 degrees F. Generously grease a 15x10x1-inch baking pan; set aside.
- In a shallow bowl, combine coconut, bread crumbs, and curry powder. Place egg whites in a small shallow bowl. Dip shrimp into the egg whites and then into the coconut mixture, pressing the coconut mixture firmly onto the shrimp. Place on prepared baking pan. Coat shrimp with cooking spray. Bake about 10 minutes or until shrimp are opaque.
- Meanwhile, in a small bowl, combine chutney, orange juice, and ginger. Serve with shrimp.
- Test Kitchen Tip: To toast coconut, nuts, or seeds: Preheat oven to 350 degrees F. Spread coconut, nuts, or seeds in a single layer in a shallow baking pan. Bake for 5 to 10 minutes or until golden, stirring once or twice. Cool on wire rack.
Nutrition Facts : Calories 113.1, Fat 3.5, SaturatedFat 2.4, Cholesterol 69.2, Sodium 202.9, Carbohydrate 8.9, Fiber 0.7, Sugar 4.1, Protein 11.1
COCONUT CURRY SHRIMP (MCHUZI WA KAMBA)
One of many traditional Swahilli-seafood dishes from Zanzibar Island. The use of Indian-style curry is indicative of Zanzibar's history as a crossroads of trade. This recipe comes from mormon.org
Provided by BakinBaby
Categories African
Time 13m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat 2 T. oil in skillet over high heat, sear shrimp for a few seconds, add salt and pepper; reduce heat to medium, add onion and peppers, saute until translucent; add garlic and saute 1-2 minute more.
- Add tomatoes, coconut milk,curry, tamarind paste, salt & pepper, bring to a boil; then reduce to low for 6-8 minute.
- Serve with rice or boiled potatoes.
Nutrition Facts : Calories 715.7, Fat 22.3, SaturatedFat 17.7, Cholesterol 478, Sodium 2192.3, Carbohydrate 73.3, Fiber 2.7, Sugar 63.1, Protein 54.6
COCONUT CURRY SHRIMP RECIPE BY TASTY
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
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
COCONUT SHRIMP CURRY WITH MANGO
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Place sweet potato on a greased baking sheet.
- Bake in the preheated oven until fork-tender, about 30 minutes.
- Meanwhile, cook shrimp in boiling water until pink, about 5 minutes.
- Stir coconut milk, yogurt, tomato paste, curry powder, garlic, ginger, and cayenne together in a large skillet. Bring to a boil and then turn heat to low and add red bell pepper, mango, and cauliflower. Add sweet potato once done. Simmer for at least 20 minutes.
- Serve curry over cooked rice.
Nutrition Facts : Calories 392.9 calories, Carbohydrate 56 g, Cholesterol 108.4 mg, Fat 11.3 g, Fiber 7.2 g, Protein 19.8 g, SaturatedFat 8.8 g, Sodium 300.3 mg, Sugar 16.6 g
THAI COCONUT CURRY WITH SHRIMP
This Thai coconut curry is a yummy take on green curry! It's a recipe you can be creative with if you want but it's wonderful just as-is! It's surprisingly easy and very fun to make! Serve over steamed white rice.
Provided by ash77
Time 55m
Yield 4
Number Of Ingredients 18
Steps:
- Bring coconut milk and curry paste to a boil in a large saucepan; boil for 5 minutes. Add chicken broth, Thai basil, mint, garlic, brown sugar, pepper flakes, dried basil, curry powder, and fresh ginger. Return to a boil and cook, stirring occasionally, for another 5 minutes.
- Add bamboo shoots and bell peppers; boil for 2 minutes. Reduce heat and simmer until all flavors have combined, about 12 minutes.
- Meanwhile, heat oil in a large skillet over medium heat. Add shrimp and season with garlic powder, salt, and pepper. Saute until shrimp is bright pink on the outside and the meat is opaque, 4 to 6 minutes.
- Transfer shrimp into the simmering sauce and simmer for 5 more minutes.
Nutrition Facts : Calories 354 calories, Carbohydrate 20.6 g, Cholesterol 89.3 mg, Fat 34.5 g, Fiber 3.9 g, Protein 19.4 g, SaturatedFat 19.9 g, Sodium 991.3 mg, Sugar 10.5 g
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