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Curry-Coconut Shrimp

SUBMITTED BY: dakota kelly PHOTO BY: DezC

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

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Read Reviews (52)

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PREP TIME	10 Min
COOK TIME	25 Min
READY IN	35 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 teaspoon canola oil
1/2 cup minced onion
1/2 cup minced red bell pepper
1 clove garlic, minced
1 teaspoon ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon curry powder
1/2 cup light coconut milk
1 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
1 pound jumbo shrimp, peeled and deveined
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons chopped fresh cilantro

DIRECTIONS

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.

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REVIEWS

Reviewed on Nov. 4, 2006 by aglika

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.

aglika
Nov. 4, 2006

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.

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14 users found this review helpful

After reading the other reviews I made some changes. The end result was PERFECT!!! IT CAME OUT... MORE

Reviewed on May 18, 2003 by MORPHEUS42

This curry sauce is absolutely delicious and goes really well with the shrimp and brown rice.... MORE

Reviewed on Jan. 3, 2004 by Fastcooker

This recipe needs to have the roux made in the beginning of the sauce (to eliminate any pasty... MORE

Reviewed on Dec. 11, 2006 by Kai

I made this recipe last week and my husband looooved it. He's not a big fan of coconut, but he... MORE

Reviewed on Aug. 28, 2005 by Arcticwoman

This was absolutely fantastic. The only changes I made were I doubled the coconut milk, curry... MORE

Reviewed on Feb. 17, 2008 by Laura Jean

The way I made it was only worth four stars, but I made some poor alterations. I didn't have... MORE

Reviewed on Nov. 12, 2007 by Grumpy's Honeybunch

1/2 cup of coconut milk was not enough and I did NOT need to use the cornstartch. If I had,... MORE

Reviewed on Oct. 12, 2006 by K23KoR

This was absolutely amazing! However I did have to change a few things.. Like the other... MORE

Reviewed on Aug. 5, 2006 by PSYCHGIRL26

I'm not a fan of bell pepper, so I didn't use one. I also didn't have fresh cilantro, so I... MORE

Reviewed on May 24, 2003 by CHICSAND

I found the taste pretty flat and pastey tasting, there was no salt or soy sauce in the recipe... MORE

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Nutritional Information

Curry-Coconut Shrimp

Servings Per Recipe: 4

Amount Per Serving

Calories: 190

Total Fat: 6.1g
Cholesterol: 173mg
Sodium: 174mg
Total Carbs: 8.4g
Dietary Fiber: 1.2g
Protein: 24g

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