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 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.
SUPER EASY COCONUT CURRY SHRIMP
This Super Easy Coconut Curry Shrimp is full of flavor, has a great spicy kick, and is easy and simple enough for a weeknight meal!
Provided by Carolyn J.
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet on medium heat. Add the onion, garlic, and ginger. Cook, stirring frequently, until the onions are very tender, but not caramelized. About 2-3 minutes.
- Add the fish sauce and cook stir, and then add curry, garam masala, salt, and pepper and stir.
- Turn up heat to medium-high and add the coconut milk and simmer for 10 minutes.
- Add the shrimp (peeled and deveined) and simmer for another 5 minutes, stirring frequently, until the shrimp turns pink (the shrimp will release liquid that will add to the sauce).
- Garnish with fresh parsley and serve immediately over rice.
Nutrition Facts : Calories 222, Fat 8.8, SaturatedFat 1.4, Cholesterol 214.9, Sodium 1615.4, Carbohydrate 10.5, Fiber 1.9, Sugar 2.9, Protein 24.7
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