Crispy Curried Coconut Shrimp Recipes
CURRY-COCONUT SHRIMP
Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice.
Provided by dakota kelly
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 190.8 calories, Carbohydrate 8.5 g, Cholesterol 172.5 mg, Fat 6.1 g, Fiber 1.1 g, Protein 24 g, SaturatedFat 2.1 g, Sodium 175.1 mg, Sugar 2.8 g
CRISP CURRIED SHRIMP
Steps:
- In a bowl stir together flour, curry powder, cayenne, and salt to taste. Add shrimp to flour mixture, tossing to coat.
- In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté scallions until well browned and almost tender.
- Add shrimp to scallions and sauté, stirring occasionally, about 4 minutes, or until shrimp are opaque throughout.
- Serve shrimp with lemon.
COCONUT-CURRY SHRIMP APPETIZERS
Make restaurant-style Coconut-Curry Shrimp Appetizers at home! Our coconut-curry shrimp recipe is easy to make with frozen shrimp, flaked coconut and more.
Provided by My Food and Family
Categories Dairy
Time 30m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400°F.
- Combine coconut, coating mix and seasonings in shallow bowl. Beat egg in separate shallow bowl.
- Dip shrimp in egg, then roll in coconut mixture until evenly coated on all sides.
- Bake 10 to 12 min. or until shrimp are tender.
Nutrition Facts : Calories 120, Fat 4.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 95 mg, Sodium 640 mg, Carbohydrate 10 g, Fiber 0.8278 g, Sugar 3 g, Protein 10 g
CRISPY COCONUT SHRIMP
Let the kids dip the shrimp in their favorite sweet-and-sour sauce, and make a spicier curry sauce for the adults. Cook rice for everyone.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 35m
Number Of Ingredients 12
Steps:
- For the kids: In a food processor, pulse together coconut and breadcrumbs until coconut is in small pieces; transfer to a shallow bowl, and scatter a handful over a baking sheet. Set aside. In another shallow bowl, lightly beat the egg whites.
- Toss shrimp with 1 teaspoon salt and 1/4 teaspoon pepper. Working in batches, dip shrimp in egg whites to coat completely; lift from whites (shaking off any excess), and dredge in coconut mixture. Lay on prepared baking sheet.
- In a large, deep heavy-bottom pan, heat oil over medium heat until 350 degrees on a deep-fry thermometer. Cook half the shrimp, lightly shaking to separate shrimp, until golden brown, 2 to 4 minutes. Use a slotted spoon to transfer shrimp to paper towels to drain. Return oil to 350 degrees; repeat with remaining shrimp.
- Reserve half the shrimp for the adults. Serve remaining shrimp with sweet-and-sour sauce.
- For the adults: In a small bowl, whisk together yogurt, lime juice, mustard, and curry powder. Serve the sauce with reserved shrimp; garnish with lime wedges, if desired.
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