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Recipes....Coconut Curry Shrimp Pinterest yummy

Recipes....Coconut Curry Shrimp Pinterest yummy
Recipes....Coconut Curry Shrimp Pinterest yummy
Recipes....Coconut Curry Shrimp Pinterest yummy
This fast and simple coconut curry shrimp recipe uses easy-to-find ingredients like fresh ginger, garlic, coconut milk, curry powder, scallions and cilantro to make a richly-flavored sauce for simmering jumbo shrimp to tender perfection. Served over rice it’s a perfect weeknight dinner.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Main Dishes
Ingredients
1-1/2 lbs jumbo (21-30 per lb) shrimp, peeled and deveined, tails left on
2 tablespoons coconut (or canola) oil
1-1/2 tablespoons fresh ginger, minced
4 to 5 cloves garlic, minced
1 teaspoon curry powder
1/2 teaspoon turmeric
1/2 teaspoon sriracha (or more to taste)
2 tablespoons orange juice
1/3 cup ketchup
1-2/3 cups (1 can) coconut milk (light is okay)
Salt and freshly ground black pepper
4 scallions, sliced
2 to 3 tablespoons fresh cilantro, chopped
Steamed basmati or white rice (4 servings)
Instructions
Heat the oil in a large frying pan over medium heat. Add the ginger and sauté for 1 minute, then add the garlic and continue cooking until soft and fragrant, 1 to 2 minutes longer. Do not brown.
Sprinkle the garlic and ginger with the curry powder and turmeric, combine to moisten the spices and sauté for 1 minute.
Add the sriracha, orange juice and ketchup and combine well. Whisk in the coconut milk until blended and bring the mixture to a simmer.
Season the sauce to taste with salt and pepper and add more curry powder and/or sriracha if desired.
Reduce the heat on the sauce just enough for it to stop bubbling. Cook for 10 minutes, stirring occasionally.
Turn up the heat and bring the sauce back to a simmer.
Add the shrimp and stir to coat with sauce. Cook for 2 minutes, then add the scallions and half of the cilantro.
Continue cooking until the shrimp are opaque all the way through, 1 to 2 minutes longer.
To serve, make a bed of rice on four serving plates or shallow bowls. Top each with a portion of shrimp, spoon on the sauce and garnish with the remaining cilantro.



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