Coriander-Curry Shrimp Recipe

Name: Coriander-Curry Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces vermicelli; ⅔ cup pineapple-coconut juice (or unsweetened pineapple juice with 1/4 cup sweetened shredded coconut); 2 teaspoons cornstarch; 1 teaspoon vegetable oil; 1 large onion, thinly sliced; 1 garlic clove, minced; 1 tablespoon curry powder; 1 tablespoon ground coriander; ⅛ teaspoon ground cayenne pepper (I would prefer red pepper flakes); 1 12 lbs large raw shrimp, shelled and deveined; 2 tablespoons fresh parsley, chopped; lime wedge; salt

Servings: persons

16 ounces vermicelli
⅔ cup pineapple-coconut juice (or unsweetened pineapple juice with 1/4 cup sweetened shredded coconut)
2 teaspoons cornstarch
1 teaspoon vegetable oil
1 large onion, thinly sliced
1 garlic clove, minced
1 tablespoon curry powder
1 tablespoon ground coriander
⅛ teaspoon ground cayenne pepper (I would prefer red pepper flakes)
1 12 lbs large raw shrimp, shelled and deveined
2 tablespoons fresh parsley, chopped
lime wedge
salt

1
In a 6-8 quart pan, cook vermicelli in about 4 quarts boiling water until just tender to bite (8-10 minutes); or cook according to package directions.
2
Drain well, transfer to a warmed rimmed platter; and keep warm.
3
While pasta is cooking, in a small bowl, stir together pineapple-coconut juice and cornstarch until blended; set aside.
4
Heat oil in a wide non-stick frying pan or wok over medium-high heat.
5
When oil is hot, add onion, garlic and 2 tablespoons water.
6
Stir-fry until liquid has evaporated and onion is soft and beginning to brown (about 5 minutes).
7
Add curry powder, coriander, and red pepper to pan; stir to blend.
8
Immediately add shrimp and stir-fry for 2 minutes.
9
Stir cornstarch mixture well; pour into pan.
10
Stir until sauce is bubbly and shrimp are just opaque in center; cut to test, cook 1-2 more minutes.
11
Add parsley and mix gently but thoroughly.
12
Spoon shrimp mixture over pasta; garnish with lime wedges.
13
Season with salt.

115

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 13 ingredients. The key ingredients include: 16 ounces vermicelli, ⅔ cup pineapple-coconut juice (or unsweetened pineapple juice with 1/4 cup sweetened shredded coconut), 2 teaspoons cornstarch, 1 teaspoon vegetable oil, and more.

Yes, Coriander-Curry Shrimp 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.

Coriander-Curry Shrimp

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