CURRY SHRIMP WITH COCONUT MILK RECIPE RECIPES

Name: Curried Shrimp with Coconut Milk
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 1/2 pounds large raw shrimp, shelled and deveined; 1 yellow onion, chopped; 2 teaspoon salt; 1 teaspoon freshly ground pepper; 1 tablespoons Madras curry powder; 2 cloves garlic, minced or pureed; 3-inch piece of ginger, grated (2 tablespoons); 1 red pepper, cut into julienne; 1 chayote squash (christophine), diced; One 13-ounce can coconut milk; 1 bunch scallions, cut into 1-inch lengths; 1/2 bunch fresh cilantro, leaves only; Juice of 1/2 lime, freshly squeezed

CURRIED SHRIMP WITH COCONUT MILK RECIPE | FOOD NETWORK

Curried Shrimp with Coconut Milk Recipe | Food Network image

Provided by Food Network

Categories appetizer

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons butter
1 1/2 pounds large raw shrimp, shelled and deveined
1 yellow onion, chopped
2 teaspoon salt
1 teaspoon freshly ground pepper
1 tablespoons Madras curry powder
2 cloves garlic, minced or pureed
3-inch piece of ginger, grated (2 tablespoons)
1 red pepper, cut into julienne
1 chayote squash (christophine), diced
One 13-ounce can coconut milk
1 bunch scallions, cut into 1-inch lengths
1/2 bunch fresh cilantro, leaves only
Juice of 1/2 lime, freshly squeezed

Steps:

Heat large skillet over medium heat, then add 1 tablespoon butter. When foam subsides, add shrimp and cook until they just turn pink. Remove from pan and reserve. Add remaining 1 tablespoon butter to pan. When it melts, add onions and stir; cook 5 minutes until softened. Sprinkle 1 teaspoon salt, 1/2 teaspoon pepper, curry powder, garlic and ginger over the onions, reduce heat to low, and cook gently 5 minutes until onions are softened and translucent. Add red pepper and chayote and cook 5 minutes. Add about 2/3 of the coconut milk and simmer, uncovered, 10 minutes to bring flavors together. Add shrimp back to skillet along with scallions, cilantro leaves and lime juice. Taste and adjust seasoning adding more pepper if necessary, adding more coconut milk if desired for a soupier consistency. Serve over rice.

CURRY-COCONUT SHRIMP RECIPE | ALLRECIPES

Curry-Coconut Shrimp Recipe | Allrecipes image

Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice.

Provided by dakota kelly

Categories World Cuisine Asian

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 teaspoon canola oil
½ cup minced onion
½ cup minced red bell pepper
1 clove garlic, minced
1 teaspoon ground cumin
¾ teaspoon ground coriander
½ teaspoon curry powder
½ cup light coconut milk
1 teaspoon sugar
¼ teaspoon crushed red pepper flakes
1 pound jumbo shrimp, peeled and deveined
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons chopped fresh cilantro

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, CarbohydrateContent 8.5 g, CholesterolContent 172.5 mg, FatContent 6.1 g, FiberContent 1.1 g, ProteinContent 24 g, SaturatedFatContent 2.1 g, SodiumContent 175.1 mg, SugarContent 2.8 g

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