Pacfic Rim Shrimp Curry Recipes

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SOUTH PACIFIC SHRIMP



South Pacific Shrimp image

Make and share this South Pacific Shrimp recipe from Food.com.

Provided by WicklewoodWench

Categories     Healthy

Time 23m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/3 cup coconut milk
2 serrano chilies or 2 jalapeno peppers, preferably red, seeded and minced
1 teaspoon fresh ginger, minced
1 garlic clove, minced
2 teaspoons reduced sodium soy sauce
1/4 cup lime juice
1 tablespoon brown sugar
1 lb medium shrimp, peeled and deveined (30-40 per pound)
1 teaspoon extra-virgin olive oil
1/2 cup diced seeded tomatoes
4 cups Baby Spinach

Steps:

  • Combine coconut milk, chiles, ginger, garlic, soy sauce, lime juice and brown sugar in a medium bowl.
  • Add shrimp and toss to coat, cover and marinate in the refrigerator for 10 to 15 minutes, tossing occasionally. Drain well, reserving marinade.
  • Heat oil in a large nonstick skillet over medium-high heat, add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate.
  • Add tomato and spinach to the pan; cook, stirring, until the spinach starts to wilt, about 30 seconds.
  • Add the reserved marinade; simmer until the sauce thickens slightly, about 2 minutes.
  • Return the shrimp and any accumulated juices to the pan; heat through.
  • Serve immediately.

Nutrition Facts : Calories 210.4, Fat 6.5, SaturatedFat 4.1, Cholesterol 143.2, Sodium 767.3, Carbohydrate 21.5, Fiber 1.2, Sugar 17.2, Protein 17.1

PACIFIC RIM SHRIMP



Pacific Rim Shrimp image

Make and share this Pacific Rim Shrimp recipe from Food.com.

Provided by dicentra

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup unsweetened coconut milk
2 tablespoons lime juice
1/4 cup soy sauce
1 teaspoon fresh ginger, grated
1 tablespoon sugar
2 teaspoons hot asian chili paste
1 lb jumbo shrimp, shelled and deveined
3 tablespoons unsweetened flake coconut, toasted, for garnish
minced fresh cilantro (to garnish)

Steps:

  • In a large bowl, combine the coconut milk, lime juice, soy sauce, ginger, sugar and chili paste.
  • Add the shrimp and marinate for 30 minutes.
  • Pour marinade into a saucepan and simmer until slightly thickened. Do not boil. Keep warm.
  • Cook the shrimp for 2-3 minutes on a grill. Serve hot with the sauce drizzled over them and the toasted coconut and cilantro on top.

Nutrition Facts : Calories 242.4, Fat 12, SaturatedFat 9.3, Cholesterol 172.5, Sodium 1179.7, Carbohydrate 8.2, Fiber 1.2, Sugar 4, Protein 26

AUTHENTIC AND EASY SHRIMP CURRY



Authentic and Easy Shrimp Curry image

This is a home-style South Indian shrimp curry recipe from my husband's family. It is simple and quick to make. It contains no coconut so is not sweet, just mostly juicy and as hot as you like it. Serve with basmati rice or an Indian flatbread.

Provided by Anonymous

Categories     World Cuisine Recipes     Asian     Indian

Yield 5

Number Of Ingredients 13

¼ cup vegetable oil
1 large onion, chopped
10 fresh curry leaves
1 tablespoon ginger garlic paste
1 teaspoon ground coriander
⅔ teaspoon salt
½ teaspoon ground turmeric
1 tomato, finely chopped
1 teaspoon ground red chile pepper
2 pounds medium shrimp - peeled and deveined
¼ cup water
1 teaspoon garam masala
chopped fresh cilantro to taste

Steps:

  • Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
  • Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh cilantro and serve with flat bread or rice.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 4.9 g, Cholesterol 276.6 mg, Fat 12.7 g, Fiber 1.2 g, Protein 30.6 g, SaturatedFat 2.2 g, Sodium 734 mg, Sugar 1.9 g

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