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
COCONUT SHRIMP WITH MANGO SALSA
Steps:
- For the coconut shrimp: Peel, devein and butterfly the shrimp, leaving the tails on. Rinse and pat dry.
- Line a sheet pan with paper towels and arrange the shrimp on top. Sprinkle with the cocoa powder, curry powder and lemon pepper. Refrigerate for 10 minutes to allow the seasoning to be absorbed.
- Mix together the beer and the self-rising flour in a bowl to make a batter.
- Add the all-purpose flour to another bowl, and the coconut to a third. Arrange the bowls in a row so that the flour bowl is first, batter bowl second and coconut bowl third.
- Line a sheet pan with wax paper. Dip each shrimp into the flour, followed by the batter and finally the coconut, pressing down lightly so that the coconut adheres to the shrimp. Transfer the dressed shrimp to the lined sheet pan. Refrigerate at least 10 minutes and up to 4 hours.
- Once ready, line a plate with paper towels and set aside. Add 1 tablespoon oil to a 12-inch skillet. Heat the oil until it is shimmering and hot enough to pan-fry the shrimp.
- Add 6 to 7 of the battered shrimp and cook until golden brown on both sides. Transfer to the lined plate to absorb excess oil.
- Continue until all the shrimp are cooked, adding more oil as needed.
- For the tropical rice: Stir the Pineapple Mango Salsa, coconut and lemon zest into the rice and serve immediately with the shrimp.
- Combine the mango, pineapple, tomato, onion, lemon juice, oil, vinegar, green pepper, parsley, jalapeño, garlic, salt and pepper in a large mixing bowl. Taste for salt and pepper and add more if needed.
- Chill the salsa in a covered container. Will keep in the refrigerator for 4 days.
COCONUT SHRIMP AND MANGO DIPPING SAUCE
Provided by Ree Drummond : Food Network
Categories appetizer
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the mango dipping sauce: Add the mango, BBQ sauce, honey, lime juice and salt to a blender and blend until smooth. Transfer to a small bowl; set aside.
- For the shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
- Combine the cornstarch, flour, salt and pepper in a bowl. Beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the coconut flakes and breadcrumbs.
- Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg wash and finally in the coconut breadcrumbs, pressing to make sure each shrimp has an even coating.
- Fry the shrimp in the oil in batches of 8 to 12 until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate.
- Arrange on a platter and serve immediately alongside the dipping sauce. Garnish with lime wedges.
THAI COCONUT SHRIMP CURRY WITH MANGO
Steps:
- In a large nonreactive skillet, heat the oil over medium heat. Add the chopped onion and mushrooms and cook, stirring often, until the onion is tender and the mushrooms are beginning to brown, about 6 minutes. Add the garlic and bell pepper strips and cook until the garlic is fragrant, about 45 seconds. Stir in the coconut milk, chicken broth, red curry paste, fish sauce and brown sugar; bring to a simmer and cook for about 5 minutes. Stir the shrimp into the coconut sauce and simmer for 2 to 3 minutes, turning the shrimp over if they are cooking unevenly. Stir in the mango, scallions, cilantro and basil and serve over hot rice.
TROPICAL RED CURRY SHRIMP WITH COCONUT RICE
I was inspired to create this dish after dining Placencia, Belize at the Maya Beach Hotel (mayabeachhotel.com). This is my attempt to recreate their Sassy Shrimp Pot. Nothing beats dining there in person, but I'm happy with my attempt to copy them. The tart, sweet, salty and spicy collide in this tropical inspired shrimp dish. It's a little fusion of Caribbean and Southeast Asian. My measurements are approximate, and please adjust to your liking.
Provided by BajaVilla.com
Categories Mango
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- shell the prawns and marinate in the fridge with coconut milk.
- Prepare rice just like you usually do, but substitute half the water with coconut milk.
- Heat up curry sauce ingredients except cilantro over low heat, stirring until all ingredients are consistent.
- Add washed cilantro, stems and all into the sauce for flavor.
- remove cilantro before serving.
- Slice all the fruit into bit sized pieces.
- Get a stainless steel saute pan very hot and add macadamia nut oil (olive or peanut oil would probably work fine too).
- Let oil get smoking hot.
- Add fruit and swirl it around occasionally to prevent from sticking.
- Allow fruit to caramelize (singe and turn brown on the edges, about 5 minutes) bringing out the sugars.
- Push fruit to the edge of the saute pan.
- Add shrimp and marinade in the center.
- Cook one side of shrimp to desired doneness (depends on the size of the shrimp).
- Mix up the fruit and shrimp in the pan, partially deglazing the pan using a wood spoon or spatula.
- Cook to desired doneness.
- Serve in wide bowls with a scoop of rice, followed by shrimp and fruit stir-fry, and then sauce over the top.
- Enjoy your meal with a Belikin beer and plan your next vacation to Belize that includes a stop at the Maya Beach Hotel.
JAMES'S COCONUT CURRY SHRIMP
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
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.
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
THAI CURRY WITH SHRIMP & COCONUT
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
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.
More about "coconut shrimp curry with mango recipes"
SHRIMP MANGO CURRY | CHEMMEEN MANGA CURRY
From oventales.com
5/5 (4)Category Main CourseCuisine IndianTotal Time 30 mins
- Clean and devein the shrimp. Skin and slice the mangoes thin. Slice the shallots, ginger and garlic into thin strips. Slit the chilies for spicy curry or leave it whole. Grind the coconut into a smooth paste with a few table spoons of water.
- If the mango is tart add ½ C to a pot along with ½ C sliced shallots , ginger, garlic chilies, turmeric powder and chili powder. Add 1 C water and bring it to a rolling boil. Simmer for 5 minutes. Add salt and taste , if needed add more mango slices to make it more tart.
- In a small sauce pan heat 1 tbsp of oil. When hot add all the ingredients for tempering. Once the mustard splutters turn off the heat. Pour the hot oil and the seasoning over the curry. Stir just before serving
SHRIMP AND MANGO CURRY - MANGO.ORG
From mango.org
Servings 4Category Lunch
INDIAN CURRY COCONUT SHRIMP WITH CHILI MANGO SAUCE
From mykitchenlittle.com
Estimated Reading Time 5 mins
- Put the corn starch in a bowl. Combine the curry paste, cream of coconut, and about 1 TBSP water in a bowl; stir to combine. In a third bowl, combine the panko and coconut.
- To dredge the shrimp, start by coating them in corn starch, and then in the curry paste mixture, and then finally in the panko mixture, pressing that in to ensure it sticks and adheres to all sides of the shrimp. I like to do a bunch of shrimp and set them on a baking sheet, so they’re all ready at once when it’s time to fry them.
- When all of your shrimp are breaded/coated, add enough oil to a large, deep-sided skillet to coat the bottom. Keep the oil nearby, as you will probably need to add more in between batches. Set the heat to medium high (should get to about 350 – 360 degrees F, if you have a thermometer).
COCONUT SHRIMP | SPOON FORK BACON
From spoonforkbacon.com
SHRIMP MANGO CURRY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PRAWN CURRY WITH RAW MANGO|INDIAN SHRIMP CURRY
From yellowthyme.com
BEST SHRIMP WITH MANGO, COCONUT AND MUSTARD SEEDS RECIPE
From 177milkstreet.com
BAKED COCONUT SHRIMP WITH MANGO SAUCE - THE ENDLESS MEAL®
From theendlessmeal.com
THAI MANGO CHICKEN CURRY - RECIPETIN EATS
From recipetineats.com
THE BEST EASY COCONUT SHRIMP CURRY - CAFE DELITES
From cafedelites.com
MANGO CURRY COCONUT SHRIMP | EPICURE.COM
From epicure.com
COCONUT SHRIMP WITH SPICY MANGO DIPPING SAUCE - JO COOKS
From jocooks.com
THAI MANGO CURRY WITH SHRIMP - THE FOODIE AND THE FIX
From thefoodieandthefix.com
COCONUT SHRIMP CURRY - JO COOKS
From jocooks.com
COCONUT SHRIMP / PRAWNS WITH SPICY THAI MANGO SAUCE
From recipetineats.com
TRY THIS KID-FRIENDLY MANGO CURRY SHRIMP RECIPE THAT ADULTS WILL …
From brit.co
ROCK SHRIMP COCONUT CURRY WITH MANGO-PAPAYA SALSA RECIPE
From naplesillustrated.com
SHRIMP AND GREEN MANGO CURRY || CHEMMEEN AND MANGA CURRY
From cook2nourish.com
COCONUT CURRY SHRIMP - THE PIONEER WOMAN
From thepioneerwoman.com
THAI RED CURRY WITH PRAWN / SHRIMP, MANGO & COCONUT
From saffronstreaks.com
BBQ SHRIMP RECIPE WITH COCONUT, MANGO AND CURRY - TASTEOFBBQ
From tasteofbbq.com
EASY COCONUT SHRIMP CURRY | A BOUNTIFUL KITCHEN
From abountifulkitchen.com
THAI COCONUT SHRIMP CURRY WITH MANGO | OREGONIAN RECIPES
From recipes.oregonlive.com
COCONUT SHRIMP CURRY - SPEND WITH PENNIES
From spendwithpennies.com
THAI YELLOW MANGO CURRY | MINIMALIST BAKER RECIPES
From minimalistbaker.com
SHRIMP MANGO CURRY RECIPE | RECIPES | ONE DISH DINNERS
From onedishdinners.com
THAI PINEAPPLE SHRIMP CURRY RECIPE | SIDECHEF
From sidechef.com
THAI SHRIMP AND MANGO CURRY - THE MALAYSIAN KITCHEN
From themalaysiankitchen.com
COCONUT SHRIMP CURRY - RAKSHA'S KITCHEN
From rakshaskitchen.com
SHRIMP AND MANGO CURRY - WOODLAND FOODS
From woodlandfoods.com
GOAN PRAWN CURRY WITH RAW MANGO RECIPE - NDTV FOOD
From food.ndtv.com
THAI RED CURRY WITH SHRIMP AND MANGO {+A GIVEAWAY} - CLOSED
From mjandhungryman.com
MANGO SHRIMP CURRY WITH MANGO CAULIFLOWER RICE - MANGO.ORG
From mango.org
SWEET & SPICY MANGO SHRIMP RECIPE - RUNNING TO THE KITCHEN®
From runningtothekitchen.com
SHRIMP VEGETABLE MANGO CURRY - RECIPE PETITCHEF
From en.petitchef.com
COCONUT CURRY SHRIMP WITH MANGO DIPPING SAUCE | HY-VEE
From hy-vee.com
SHRIMP COCONUT RICE WITH MANGO RECIPE - FIT MEN COOK
From fitmencook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love