COCONUT CURRY SHRIMP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the butter in a large skillet (I used nonstick) over medium-high heat. Add the shrimp and cook, turning them over halfway through, until fully cooked, 2 to 3 minutes. Remove to a plate and set aside.
- Add the garlic and onions to the skillet and stir to cook for 2 minutes. Sprinkle the curry powder over the onions and continue cooking, stirring, for another couple of minutes. Reduce the heat to medium low and pour in the coconut milk, stirring to combine. Add the honey, salt and lime juice, and allow the sauce to heat up until bubbling gently. Add the shrimp to the sauce, tossing to coat, and allow it to simmer until slightly thickened, 2 to 3 minutes. Taste the sauce and add more salt, lime juice or honey, depending on your taste. Stir in the basil. (Add hot sauce if you want a little kick.)
- Serve the shrimp and sauce over a bed of cooked basmati rice, garnishing with more basil. Delicious!
COCONUT CURRY SHRIMP
Here's a shrimp dish with sweet coconut milk, complemented by the spiciness of curry. Jasmine rice makes a fragrant bed for the sumptuous stir-fry. -Cindy Romberg, Mississauga, Ontario
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 3 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first six ingredients. In a large skillet or wok, stir-fry shrimp in 2 tablespoons coconut milk mixture until shrimp turn pink. Remove and keep warm., Add the red pepper, onions and remaining coconut milk mixture to pan. Bring to a boil; cook and stir for 3-4 minutes or until vegetables are crisp-tender. Add shrimp and cilantro; heat through. Serve with rice and lime wedges.
Nutrition Facts : Calories 256 calories, Fat 13g fat (10g saturated fat), Cholesterol 184mg cholesterol, Sodium 841mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein.
SUPER EASY COCONUT CURRY SHRIMP
This Super Easy Coconut Curry Shrimp is full of flavor, has a great spicy kick, and is easy and simple enough for a weeknight meal!
Provided by Carolyn J.
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet on medium heat. Add the onion, garlic, and ginger. Cook, stirring frequently, until the onions are very tender, but not caramelized. About 2-3 minutes.
- Add the fish sauce and cook stir, and then add curry, garam masala, salt, and pepper and stir.
- Turn up heat to medium-high and add the coconut milk and simmer for 10 minutes.
- Add the shrimp (peeled and deveined) and simmer for another 5 minutes, stirring frequently, until the shrimp turns pink (the shrimp will release liquid that will add to the sauce).
- Garnish with fresh parsley and serve immediately over rice.
Nutrition Facts : Calories 222, Fat 8.8, SaturatedFat 1.4, Cholesterol 214.9, Sodium 1615.4, Carbohydrate 10.5, Fiber 1.9, Sugar 2.9, Protein 24.7
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