SHRIMP MANGO CURRY RECIPES
CURRY-MANGO SHRIMP RECIPE | MYRECIPES
Provided by Julia Rutland
Yield Makes 2 to 3 servings
Number Of Ingredients 7
Steps:
- Combine first 5 ingredients; brush half of mixture over shrimp. Cover and let stand 15 minutes. Thread shrimp evenly onto skewers.
- Grill shrimp, covered with grill lid, over medium-high heat (350º to 400º) 3 minutes on each side or until shrimp turn pink. Brush with remaining chutney mixture, and serve.
- Pour: To complement the diverse flavors of the curry-mango marinade, try a Hogue Riesling from Washington's Columbia Valley. The naturally crisp acidity balances sweet peach and apricot flavors for a refreshing finish.
COCONUT SHRIMP CURRY WITH MANGO | ALLRECIPES
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Place sweet potato on a greased baking sheet.
- Bake in the preheated oven until fork-tender, about 30 minutes.
- Meanwhile, cook shrimp in boiling water until pink, about 5 minutes.
- Stir coconut milk, yogurt, tomato paste, curry powder, garlic, ginger, and cayenne together in a large skillet. Bring to a boil and then turn heat to low and add red bell pepper, mango, and cauliflower. Add sweet potato once done. Simmer for at least 20 minutes.
- Serve curry over cooked rice.
Nutrition Facts : Calories 392.9 calories, CarbohydrateContent 56 g, CholesterolContent 108.4 mg, FatContent 11.3 g, FiberContent 7.2 g, ProteinContent 19.8 g, SaturatedFatContent 8.8 g, SodiumContent 300.3 mg, SugarContent 16.6 g
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