Amazing Creamy Coconut Shrimp Curry Recipes

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COCONUT SHRIMP CURRY



Coconut Shrimp Curry image

One-pan coconut shrimp curry made with a creamy and aromatic coconut curry sauce made from scratch. This delicious dinner is so easy and ready in no time!

Provided by Diana

Categories     Main Course

Time 25m

Number Of Ingredients 19

2 tablespoons coconut oil
½ yellow onion (finely diced)
1 teaspoon ginger (grated)
1 teaspoon garlic (grated)
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon garam masala (optional, Note 2)
½ teaspoon chili powder
1 teaspoon ground turmeric
1 cup tomato sauce (or plain passata)
1 cup coconut milk (fresh or canned)
1 teaspoon brown sugar
Salt and pepper
1 pound shrimp (peeled and deveined, I used 31-35 count)
1 teaspoon lime juice
A few mint leaves and cilantro leaves (for garnish)
Lime wedges (for garnish)
Cooked jasmine or basmati rice
Naan bread

Steps:

  • In a stainless steel skillet (see Note 1), heat the coconut oil, saute the onion, and ginger until soft and the onion is translucent (2 minutes). Add the garlic, and cook for 30 seconds.
  • Add the spices, and cook for 30 seconds.
  • Add the tomato sauce followed by the coconut milk and bring to a gentle simmer then cook for a couple of minutes until you get a smooth homogenous sauce.
  • To the sauce, add the brown sugar and season with salt and pepper.
  • Drop the shrimp in the curry sauce, and cook for 2-3 minutes then remove from heat as soon as the shrimp is no longer opaque (be careful not to overcook it). Shrimp is easy to overcook so keep an eye on it before it curls too much.
  • Garnish with chopped fresh cilantro leaves, and a squeeze of fresh lime juice. Serve over warm white rice and naan bread.

Nutrition Facts : Calories 230 kcal, Carbohydrate 9 g, Protein 26 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 286 mg, Sodium 1237 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

CREAMY COCONUT CURRY WITH SHRIMP



Creamy Coconut Curry with Shrimp image

My mother gave this recipe to me and it is great for an impressive dinner party. Fresh shrimp in a wonderful creamy coconut curry sauce served over rice. Top with chopped green onion, minced red bell pepper, chopped roasted peanuts, or toasted flaked coconut, if you like.

Provided by Lori Lyn

Categories     Seafood     Shellfish     Shrimp

Time 30m

Yield 4

Number Of Ingredients 11

1 tablespoon butter
1 pound large shrimp, peeled and deveined
1 cup chopped onion
1 cup chopped red bell pepper
3 tablespoons all-purpose flour
1 tablespoon curry powder
¼ teaspoon freshly ground black pepper
⅛ teaspoon salt, or more to taste
1 cup chicken broth
1 cup coconut milk
hot cooked rice

Steps:

  • Melt butter in a large skillet over medium heat. Add shrimp and saute until they just turn pink, 3 to 5 minutes. Remove shrimp from the skillet and set aside.
  • Add onion and bell pepper to the skillet and cook until crisp-tender, 3 to 5 minutes. Whisk in flour, curry powder, pepper, and salt. Cook, whisking constantly, for 1 minute.
  • Gradually whisk in chicken broth and coconut milk; continue cooking over medium heat until mixture is thickened and bubbly. Stir in cooked shrimp and cook over medium heat, stirring constantly, until shrimp are thoroughly heated. Serve curry immediately over rice.

Nutrition Facts : Calories 386.5 calories, Carbohydrate 35.7 g, Cholesterol 181.7 mg, Fat 16.7 g, Fiber 3.1 g, Protein 23.7 g, SaturatedFat 12.9 g, Sodium 594.6 mg, Sugar 3.7 g

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