Coconut Shrimp Curry Recipes Recipe For Deviled

facebook share image   twitter share image   pinterest share image   E-Mail share image

CRISPY CURRIED COCONUT SHRIMP



Crispy Curried Coconut Shrimp image

Provided by Mary Nolan

Categories     appetizer

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 7

1 cup shredded, sweetened coconut flakes
1/2 cup panko bread crumbs
2 tablespoons curry powder
1 1/2 teaspoons kosher salt
2 egg whites
1 pound shrimp, peeled and deveined
Lime wedges, for garnish

Steps:

  • Preheat oven to 375 degrees F.
  • In a food processor, pulse the coconut until coarsely ground and transfer to a shallow bowl. Mix coconut with bread crumbs, curry powder, and salt, and set aside. Beat egg whites until slightly foamy. Dip shrimp in egg whites and coat with coconut mixture. Repeat to form a double coating. Place shrimp on rack placed within a sheet pan and bake for 10 minutes. Garnish with lime wedges and serve.

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

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 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

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 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.

More about "coconut shrimp curry recipes recipe for deviled"

INDIAN COCONUT SHRIMP CURRY - MY GORGEOUS RECIPES
indian-coconut-shrimp-curry-my-gorgeous image
How TO make coconut shrimp curry. This recipe is super simple: sautee the onion and garlic. add the spices and gently cook for a few seconds until fragrant. in go the chopped vegetables, stock and coconut milk and leave to cook until tender. add the shrimp…
From mygorgeousrecipes.com
Estimated Reading Time 4 mins


SLOW COOKER CILANTRO COCONUT SHRIMP RECIPE - MAGIC SKILLET
2020-06-05 Instructions: In a slow cooker, combine all ingredients, except epazote leaves, shrimp, salt, cayenne pepper, and Roasted Red pepper sauce. Mix well. Cover the cooker …
From magicskillet.com
2.3/5 (3)
Estimated Reading Time 2 mins
  • In 4-6-quart (4-6 L) slow cooker, combine all ingredients, except shrimp and chopped fresh cilantro. Stir well.
  • Open the lid and stir in shrimp. Cook for further 15-30 minutes or until shrip are pink and tender.
  • Turn off slow cooker. Transfer shrimp mixture to a serving plate. Sprinkle with chopped fresh cilantro. Serve immediately.


SHRIMP CURRY WITH COCONUT MILK - HEALTHY RECIPES BLOG
2021-09-16 INSTRUCTIONS. Shake the coconut milk well. Open the can and stir until smooth. Set aside. In a large saucepan, heat the avocado oil over medium-high heat, about 2 minutes. Add the onion and the kosher salt and cook, stirring often, until onion is soft, about 5 minutes. Add the garlic, ginger, and curry …
From healthyrecipesblogs.com
5/5
Estimated Reading Time 5 mins


EASY COCONUT SHRIMP CURRY RECIPE - RECIPE VIBES
2020-08-28 Add in the chopped tomatoes and tomato paste/puree. Cook for 1-2 minutes then add in the coconut milk. Stir and leave to simmer on low heat for 10-15 minutes. Don't forget to stir at intervals to avoid the curry …
From recipevibes.com
Estimated Reading Time 6 mins
  • In a pan over low heat, add oil then add in the finely chopped onions. Saute for a minute to two or till the onions are soft and translucent.
  • Add in garlic and ginger paste, curry powder, coriander and cayenne pepper. Stir and cook for a minute to release the fragrance of the spices.
  • Add in the chopped tomatoes and tomato paste/puree. Cook for 1-2 minutes then add in the coconut milk. Stir and leave to simmer on low heat for 10-15 minutes.Don't forget to stir at intervals to avoid the curry sticking to the bottom of the pan or burning.


THE BEST COCONUT SHRIMP RECIPE[WITH VIDEO] - CURRY TRAIL
2021-07-26 Spray oil of pre-heated air fryer basket. Arrange shrimp on it, and spray oil on top of shrimps as well. Air fry coconut crusted shrimps at 400F for 7 minutes. Flip all shrimp and air fry for another 4 minutes or until golden brown. Serve golden browned air fryer coconut shrimp …
From currytrail.in
Estimated Reading Time 7 mins
  • It’s crucial to have shrimps cleaned, de veined and pat dried ready before you start. Any moisture content in shrimp will cause oil spluttering all over your kitchen when fried.


COCONUT CURRIED SHRIMP RECIPE | MYRECIPES
Add shrimp; cook 3 to 4 minutes or until pink, stirring occasionally. (Shrimp will not be cooked through.) Remove from skillet; set aside. Advertisement. Step 2. Add bell pepper, curry paste, and curry powder to skillet. Cook for 2 minutes, stirring constantly. Stir in coconut …
From myrecipes.com
  • Combine first 3 ingredients in a bowl. Heat oil in a large skillet over medium-high heat. Add shrimp; cook 3 to 4 minutes or until pink, stirring occasionally. (Shrimp will not be cooked through.) Remove from skillet; set aside.
  • 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. Stir in cilantro, and serve immediately in shallow bowls over hot cooked rice.


COCONUT SHRIMP CURRY RECIPE - CELEBRATING FLAVORS
2020-03-07 Substitute ingredients for the coconut shrimp curry. All the recipes in this blog are prepared using fresh ingredients unless otherwise stated. However, below you can find the alternatives for some ingredients as most of us do not have all the ingredients in hand. On the other hand, using substitute ingredients can bring a slight change to the flavor and texture of the curry…
From celebratingflavors.com
Estimated Reading Time 5 mins


COCONUT CURRY SHRIMP | DR. MARK HYMAN
2016-10-25 Stir in the carrots, bell pepper, cabbage, snow peas, and Coconut Curry Sauce. Bring to a boil, and then reduce the heat to medium-low, cover, and simmer, stirring frequently, until the vegetables are tender but still bright, and the sauce is thickened, 5 to 7 minutes. Stir in the cilantro. Adjust the seasoning with more curry powder or salt, as needed.
From drhyman.com
Servings 4
Total Time 45 mins
Estimated Reading Time 2 mins


SPEEDY COCONUT-CURRY SHRIMP SKILLET RECIPE | MYRECIPES
2019-07-24 Toss shrimp with salt and pepper in a medium bowl. Heat oil in a large skillet over medium-high. Add shrimp, and cook, stirring occasionally, until shrimp are opaque, about 1 minute. Add garlic, ginger, and curry paste, and cook, stirring often, until fragrant and lightly browned, about 30 seconds. Whisk in coconut cream and lime juice, and ...
From myrecipes.com
Servings 4
Total Time 25 mins


COCONUT SHRIMP CURRY | PICTURE THE RECIPE
2012-07-28 Coconut Shrimp Curry Recipe. – Start by finely mincing the onion, garlic, ginger and chili pepper. – Once the shrimp is defrosted, marinate it the juice of half a lime, 1/2 teaspoon of salt and 1/4 tsp turmeric. – In a sauce pan, heat a tablespoon of vegetable oil and then toss in the onion. Sautee the onion until it’s soft and translucent.
From picturetherecipe.com


COCONUT SHRIMP CURRY | FRENCH'S - MCCORMICK
15m. 1 HEAT oil in large skillet over medium heat. Add onion and pepper; cook and stir 3 to 5 minutes, or until softened. Stir in 2 tablespoons of the Mustard, ginger, garlic and curry powder. Cook 2 minutes, stirring frequently. 2 Stir in tomato and coconut milk and bring to a boil. Add shrimp; simmer 5 minutes or just until shrimp turn pink.
From mccormick.com


SRI LANKAN SPICY PRAWN CURRY | SHRIMP CURRY RECIPE WITH ...
2021-09-16 Now, add thin coconut milk, tamarind juice, and curry powder. 12. Mix them well and cook covered under high flame for 5 to 7 minutes. 13. Finally, take off the lid and add thick coconut milk. Mix it well and cook covered under low flame for 3 to 5 minutes. 14. Taste the curry and adjust salt if needed. 15.
From topsrilankanrecipe.com


TUNA CURRY WITH COCONUT MILK RECIPES
2021-08-24 · Sri lankan fish curry canned tuna curry recipe fish food corner sri lankan deviled tuna with rice sri lankan fish curry malu hodhi canned tuna stir fry recipe food corner malu paan sri lankan fish buns the big sweet tooth tuna fish house of curry sri lankan fish curry recipe without coconut milk easy 4k uhd you. Whats people lookup in this blog: Tuna Fish Recipes …
From tfrecipes.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


SHRIMP COCONUT CURRY RECIPE - DELICE RECIPES
2021-04-20 Transfer the clean shrimps into a bowl and coat with paprika, granulated garlic, salt, curry powder, olive oil, and lemon juice. Mix well and let marinate for 10-15 minutes. Use a large skillet to heat the olive oil over medium heat. Add the …
From delicerecipes.com


EASY ONE PAN COCONUT CURRY SHRIMP {EASY MEAL IDEA} - THE ...
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


HOW TO MAKE CURRY SHRIMP WITH COCONUT MILK | EASY AND ...
Easy and simple curry shrimp with coconut milk recipe | Coconut Curry Shrimp Recipe. It's a quick and easy recipe. I hope you like and enjoy. Remember to sub...
From youtube.com


TASTY COCONUT CURRY SHRIMP RECIPE [GLUTEN FREE] - CHRIS DE ...
Learn how to make a simple but tasty coconut curry shrimp with Gourmand Award winning Caribbean cookbook author Chris De La Rosa. We'll first season the shri...
From youtube.com


HEALTHY COCONUT CURRY SHRIMP RECIPE RECIPE FOR DEVILED
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. Recipe From food.com. Provided by Oolala. Time 20m. Yield 4 serving(s) Steps: Peel the onion and cut into 1/2 ...
From tfrecipes.com


SHRIMP CURRY - RECIPE | COOKS.COM
2011-08-17 1/4 c. sour cream. dash of tabasco. lemon juice, to season. Sauté the finely chopped onion and 2 tbsp. butter. When onion has browned, add condensed mushroom soup and curry powder (mixed to paste). Add shrimp, seedless raisins, and heat thoroughly. Season with salt and pepper. Stir in sour cream, a few drops of lemon juice, and a dash of tabasco.
From cooks.com


CURRIED COCONUT SHRIMP - RECIPE - FINECOOKING
Add the curry powder and cook, stirring, for 1 minute. Add the tomatoes and coconut milk and cook, stirring, until the mixture reduces slightly, 3 to 5 minutes. Transfer to a blender and purée. Season to taste with salt and pepper. Toss the shrimp with the remaining 1/2 tsp. salt and several grinds of pepper. Rinse and dry the skillet. Set ...
From finecooking.com


Related Search