Coriander Curry Shrimp Recipes

COCONUT-SHRIMP CURRY

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.

CURRY SHRIMP

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Add shrimp; cook and stir 2 minutes. Add garlic and curry powder; cook and stir 30-60 seconds longer or until shrimp turn pink., Remove from heat. Stir in remaining ingredients. If desired, serve with rice.

CURRY-COCONUT SHRIMP

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.

SHRIMP WITH YOGURT AND FRESH CORIANDER SAUCE

Steps:

• Shell and devein the shrimp. Rinse well and drain. Pat dry.
• Combine the yogurt, cayenne, garlic, turmeric, salt, cumin and caraway seeds in a bowl. Add the shrimp and blend well. Cover and refrigerate until ready to use.
• Heat the oil in a large nonstick skillet. Add the mushrooms and salt and cook, stirring, 2 minutes. Add the shrimp mixture and coriander and cook, stirring gently, until the shrimp change color, about 2 to 3 minutes. Do not overcook. Serve hot.

CURRY-CORIANDER SHRIMP

Steps:

• Cook pasta according to directions (it helps for it not to stick together if you put a little oil in the water--my boyfriend taught me that trick).
• In a wide frying pan, combine oil, garlic, onion and 2 tbsp water. Cook over high heat until liquid has evaporated and onions are soft and a little brown (about 3-5 minutes).
• To the onions,stir in curry, coriander and cayenne pepper. Add shrimp and cook stirring often, approx 3 minutes.
• Mix coconut with all-purpose flour and add to shrimp.
• Add pineapple juice and continue to cook, stirring until sauce comes to a boil and shrimp is done. Stir parsley in and season to taste with salt.
• Drain pasta well, pour onto platter or individual plates. spoon shrimp and sauce over pasta. Garnish with lime wedges (lime not just for garnish, the dish tastes awesome when you squeeze the lime on the pasta).

MALAYSIAN SHRIMP CURRY

Steps:

• Finely grind coriander, cumin, and peppercorns in a coffee or spice grinder; transfer to a bowl. Stir in paprika, cayenne, and turmeric. Process ginger, garlic, and 1/4 cup water in a food processor until smooth; stir into spices.
• Heat oil in a large Dutch oven over medium-high heat until hot but not smoking. Add onion; cook, stirring often, until translucent, about 5 minutes. Add spice paste; cook, stirring, 2 minutes. Add 1 1/4 cups water; bring to a simmer.
• Reduce heat to medium-low. Cover; simmer 10 minutes. Uncover. Stir in coconut milk, salt, and tamarind. Simmer until thickened, about 30 minutes.
• Stir in the shrimp and basil, and simmer, stirring occasionally, until shrimp are cooked through, about 8 minutes. Serve immediately over rice.

GREEN CURRY SHRIMP

Steps:

• Place the cumin, peppercorns, corianderseed, caraway seeds, and cloves in adry skillet. Place the skillet over mediumheat, moving it to keep seeds from burning,until the seeds are aromatic, about 3minutes. Transfer the seeds to a spicegrinder, and cool slightly. Pulse until finelychopped but not powdery. Transferthe mixture to a bowl, and stir in salt, garlicpowder, onion, and cilantro. Set thespice mixture aside.
• Peel shrimp, leaving the tail and the lastsection of shell intact. Devein shrimp, and place in a bowl.
• Heat a grill or grill pan over medium-high heat. Sprinkle spice mixture over the shrimp, and stir to coat. Grill the shrimp until opaque and cooked through, about 3 minutes on each side. Serve shrimp immediately with lime wedges.

CORIANDER-CURRY SHRIMP

Steps:

• In a 6-8 quart pan, cook vermicelli in about 4 quarts boiling water until just tender to bite (8-10 minutes); or cook according to package directions. Drain well, transfer to a warmed rimmed platter; and keep warm.
• While pasta is cooking, in a small bowl, stir together pineapple-coconut juice and cornstarch until blended; set aside. Heat oil in a wide non-stick frying pan or wok over medium-high heat. When oil is hot, add onion, garlic and 2 tablespoons water. Stir-fry until liquid has evaporated and onion is soft and beginning to brown (about 5 minutes). Add curry powder, coriander, and red pepper to pan; stir to blend. Immediately add shrimp and stir-fry for 2 minutes. Stir cornstarch mixture well; pour into pan. Stir until sauce is bubbly and shrimp are just opaque in center; cut to test, cook 1-2 more minutes. Add parsley and mix gently but thoroughly. Spoon shrimp mixture over pasta; garnish with lime wedges. Season with salt.