Stir Fried Curried Shrimp Recipes

CURRIED SHRIMP STIR-FRY

Steps:

• In a large skillet or wok, stir-fry apple, onion and celery in butter for 10 minutes or until tender. Combine flour, curry powder, salt, ginger and pepper; add to apple mixture and mix well. Gradually stir in broth, milk and Worcestershire sauce. Bring to a boil; boil for 2 minutes, stirring constantly. Add shrimp and heat through. Serve over rice.

CURRIED SHRIMP

Steps:

• Heat oil in a large skillet over medium heat. Add onion, jalapeno, and 3/4 teaspoon salt. Cook, stirring occasionally, until onion begins to soften, 3 to 5 minutes. Add tomato paste, curry powder, and ginger. Cook, stirring to break up paste, until mixture is smooth and fragrant, about 1 minute.
• Add tomatoes to skillet. Cook, stirring, until they begin to release their juices, about 1 minute. Add 1 1/2 cups water; simmer until tomatoes have slightly broken down, 3 to 5 minutes. Add shrimp; cook until opaque, 3 to 4 minutes. Remove from heat.
• Add sour cream and lime juice to skillet; stir to combine. Serve hot.

CURRIED BAKED SHRIMP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a shallow baking dish with cooking spray.
• Layer shrimp in the bottom of the prepared pan.
• Mix butter, Dijon mustard, lemon juice, honey, curry powder, salt, and paprika together in a bowl. Pour over shrimp.
• Bake in the preheated oven until shrimp are no longer transparent, stirring twice, about 20 minutes.

SPICY CURRIED FRIED SHRIMP

Steps:

• In 13x9-inch (3-quart) glass baking dish, mix all marinade ingredients. Add shrimp; turn to coat. Cover; refrigerate at least 3 hours or overnight, turning occasionally.
• Line cookie sheet with foil. Remove shrimp from marinade; discard marinade. Place shrimp on rack on cookie sheet; let stand 10 minutes.
• In large bowl, stir together Bisquick mix, sesame seed, garam masala and pepper. Toss shrimp in mixture until coated, shaking off excess. Repeat coating process. Return shrimp to rack; let stand 15 minutes. In large heavy skillet, heat 1 inch oil to 350°F. (Temperature will reduce as shrimp are added. For best results, keep temperature between 300°F and 325°F. Carefully drop shrimp, in batches, into hot oil. Fry 3 minutes or until golden; drain on paper towels. Serve with cocktail sauce.

CHINESE STIR-FRIED CURRIED SHRIMP

Steps:

• Shell and devein shrimp. Cut onion in half; slice thinly.
• Blend cornstarch, water, sugar and pepper to a paste. Set aside.
• Heat oil. Add salt, then shrimp, and stir-fry 1 minute. Sprinkle shrimp with sherry (off flame); stir-fry until pinkish (about 1 minute more). Remove and set aside.
• Using a clean pan, add curry powder; stir 1/2 minute over low heat. Add onion and stir-fry until curry smells pungent (about 1 minute more). Return shrimp. Stir in stock and heat quickly. Then cook, stirring, until onon softens. Stir in cornstarch paste to thicken. Serve at once over rice, if preferred.

CURRIED SHRIMP

Steps:

• In a large saucepan, saute onion in oil until tender. Stir in soup and curry powder; bring to a boil. Add the shrimp; cook and stir until shrimp turn pink. Reduce heat. Stir in sour cream; heat through. Serve with rice.

SINGAPORE SHRIMP STIR-FRY

Steps:

• Heat oil in heavy large skillet or wok over high heat. Add shrimp and stir-fry until just cooked through, about 2 minutes. Using slotted spoon, transfer shrimp to plate. Add vegetables to skillet and stir-fry 2 minutes. Add coconut milk, soy sauce and curry paste. Boil until sauce is slightly thickened, stirring frequently, about 2 minutes. Return shrimp and any accumulated juices to skillet. Stir 30 seconds; season with salt and pepper. Transfer to bowl; sprinkle with green onions.

QUICK N' EASY CURRIED SHRIMP

Steps:

• In a large non-stick fry pan, melt butter, stir in curry powder and cook and stir for 5 minutes to develop flavor of the curry powder.
• Add the onion, celery and garlic; cook and stir until onion is softened.
• Add shrimp and cook for 3 to 4 minutes until shrimp have turned pink and are almost cooked.
• Stir in the flour until it has been absorbed.
• Add sour cream and whipping cream, stirring all the time until mixture comes to a boil and thickens.
• Seve immediately over rice.

CRISP CURRIED SHRIMP

Steps:

• In a bowl stir together flour, curry powder, cayenne, and salt to taste. Add shrimp to flour mixture, tossing to coat.
• In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté scallions until well browned and almost tender.
• Add shrimp to scallions and sauté, stirring occasionally, about 4 minutes, or until shrimp are opaque throughout.
• Serve shrimp with lemon.