Curry-Coconut Shrimp149 Reviews
- Prep: 10 min
- Cook: 25 min
- Ready In: 35 min
“Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice.” - by dakota kelly
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 191 cal
- 6.1 g
- 8.5 g
Based on a 2,000 calorie diet
Reviews (149)Rate This Recipe
"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 ..." See moredid: 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."
"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 s..." See morepices and 2 TBPS of flour, eliminating the cornstarch. Cook for one minute then add the coconut milk. I used 2 TBSPS of curry."
"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. ..." See moreI will definietely make this again. I think it would also be great with tofu or chicken instead of shrimp."
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