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 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
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!
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
COCONUT SHRIMP CURRY RECIPE BY TASTY
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
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
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 AND COUSCOUS
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
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.
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.
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