Coconut Shrimp Curry Recipe

Name: Coconut Shrimp Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoons Salt; 1/4 teaspoons Black Pepper; ⅛ teaspoons Cayenne Pepper; 2 Tablespoons Lemon Juice; 1 pound Jumbo Shrimp, Peeled And Deveined; 1 Tablespoon Oil, Use Canola Or Peanut; 1 Red Onion, Diced; 1 Tablespoon Minced Fresh Ginger; 1 teaspoon Black Pepper; 1 teaspoon Salt; 1/2 teaspoons Minced Garlic; 2 teaspoons Ground Coriander; 1/2 teaspoons Turmeric; 1 teaspoon Curry Powder; 14- 1/2 ounces, fluid Can Diced Tomatoes, Undrained; 13- 1/2 ounces, fluid Can Coconut Milk; 1 cup Cilantro, Chopped; Hot Cooked Brown Rice

Servings: persons

1/2 teaspoons Salt
1/4 teaspoons Black Pepper
⅛ teaspoons Cayenne Pepper
2 Tablespoons Lemon Juice
1 pound Jumbo Shrimp, Peeled And Deveined
1 Tablespoon Oil, Use Canola Or Peanut
1 Red Onion, Diced
1 Tablespoon Minced Fresh Ginger
1 teaspoon Black Pepper
1 teaspoon Salt
1/2 teaspoons Minced Garlic
2 teaspoons Ground Coriander
1/2 teaspoons Turmeric
1 teaspoon Curry Powder
14- 1/2 ounces, fluid Can Diced Tomatoes, Undrained
13- 1/2 ounces, fluid Can Coconut Milk
1 cup Cilantro, Chopped
Hot Cooked Brown Rice

1
1.
2
Combine the ingredients for the shrimp in a bowl and toss to combine.
3
Set the bowl aside and let it marinate for 15 minutes or longer (if longer, you may want to refrigerate).
4
2.
5
While shrimp is marinating, heat oil over medium until very hot.
6
Add the onion and cook for 2 minutes.
7
Add in the ginger, pepper, salt, garlic, coriander, turmeric and curry powder and stir well.
8
Cook for another 5 minutes, or until the onions are cooked through and translucent.
9
3.
10
Pour in the diced tomatoes and bring to a boil.
11
Simmer for 5-10 minutes, stirring frequently.
12
Pour in the coconut milk, bring sauce to a boil and add in the shrimp and marinade.
13
Continue cooking for 2-4 minutes longer, until the shrimp is light pink and cooked through.
14
Add the cilantro and stir to combine.
15
Serve over brown rice.
16
Adapted from: Mels Kitchen Cafe.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 teaspoons Salt, 1/4 teaspoons Black Pepper, ⅛ teaspoons Cayenne Pepper, 2 Tablespoons Lemon Juice, and more.

Yes, Coconut Shrimp Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Shrimp Curry

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