Curry-Coconut Shrimp

Curry-Coconut Shrimp

154 Reviews 21 Pics
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
dakota kelly
Recipe by  dakota kelly

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
  2. 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.
  3. Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.
  4. 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.

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Reviews (154)

Rate This Recipe
aglika
212

aglika

After reading the other reviews I made some changes. The end result was PERFECT!!! IT CAME OUT BETTER THAN MY FAVORITE RESTAURANT. If you make it this way you will not be dissapointed. This is what I did: I mixed in the blender 1/4 c canola oil, 1 medium onion, 1 red bell pepper and 5 cloves of garlic to create a chunky paste. I then sauted it for 4 min, lowered the heat to simmer and added 2 tsp minced ginger, 2 tbsp curry powder, 1 tsp ground cumin, 1 tsp sugar, 1/4 tsp crushed red pepper flakes and 2 tbsp flour, mixing energetically for 2 min. I then gradually added 2 c of light coconut milk all the while mixing energetically untill the sause thickened and became uniform. I simmered the sauce for 4 min, then increased the heat to medium-high again, added the shrimp, mixed well to coat and cooked for 4-5 min. Finally I added 1/2 c chopped fresh cilantro and 3/4c shredded coconut, mixed one last time and turned off the heat. THE RESULT WAS HARDLY ENOUGH FOR 2 CURRY LOVERS!!! YUM, YUM, YUM! THANK YOU DAKOTA and all the reviewers! I also plan on making this with chicken and I will try peanuts instead of shredded coconut next time.

Fastcooker
65

Fastcooker

This recipe needs to have the roux made in the beginning of the sauce (to eliminate any pasty taste). I used a combination of butter and oil (3 TBPS) and sauted the onions in that, then I added the spices and 2 TBPS of flour, eliminating the cornstarch. Cook for one minute then add the coconut milk. I used 2 TBSPS of curry.

Arcticwoman
54

Arcticwoman

This was absolutely fantastic. The only changes I made were I doubled the coconut milk, curry powder, and crushed red pepper flakes, and just before I served it I added some shredded coconut. Wow. I will definietely make this again. I think it would also be great with tofu or chicken instead of shrimp.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 191 cal
  • 10%
  • Fat
  • 6.1 g
  • 9%
  • Carbs
  • 8.5 g
  • 3%
  • Protein
  • 24 g
  • 48%
  • Cholesterol
  • 173 mg
  • 58%
  • Sodium
  • 175 mg
  • 7%

Based on a 2,000 calorie diet

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