JAMAICAN CURRY SHRIMP
This Jamaican Curry Shrimp is made with Jamaican curry powder, large succulent shrimp, bell peppers, and coconut milk. It's a quick and easy curry recipe that's perfect any day of the week.
Provided by Tanya
Categories Main Course
Time 25m
Number Of Ingredients 13
Steps:
- Season shrimp with 1 Tablespoon of curry powder and all-purpose seasoning and set aside for about 10 minutes while you prepare the other ingredients like chopping your onions, peppers, and garlic.
- Heat 2 Tablespoons of olive oil in a large skillet over medium heat. Add sliced yellow onion, red bell pepper, green bell pepper, scotch bonnet pepper, if using, and chopped garlic and stir for 5 minutes, until peppers are slightly softened.
- Add 1.5 Tablespoons of curry powder to the skillet and stir for an additional minute.
- Then add coconut milk, seasoned shrimp, ketchup, and thyme, making sure the shrimp is covered in the sauce.
- Allow the sauce to come to a simmer and continue to cook over medium heat, stirring occasionally and flipping the shrimp halfway, until the shrimp is fully cooked on both sides. This should take about 5-6 minutes. Salt and pepper to taste.
Nutrition Facts : Calories 319 kcal, Carbohydrate 14 g, Protein 3 g, Fat 30 g, SaturatedFat 21 g, Sodium 617 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 7 g, ServingSize 1 serving
CARIBBEAN COCONUT CURRY SAUCE
Categories Sauce Coconut Curry Summer Bon Appétit
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- Whisk cream of coconut and fresh lime juice in small bowl until smooth. Stir in green onions, curry powder, cayenne pepper and salt. (Can be made 1 day ahead. Cover and refrigerate.)
- Brush half of sauce over chicken or seafood before and during grilling. Pass remaining sauce separately.
AUTHENTIC AND EASY SHRIMP CURRY
This is a home-style South Indian shrimp curry recipe from my husband's family. It is simple and quick to make. It contains no coconut so is not sweet, just mostly juicy and as hot as you like it. Serve with basmati rice or an Indian flatbread.
Provided by Anonymous
Categories World Cuisine Recipes Asian Indian
Yield 5
Number Of Ingredients 13
Steps:
- Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
- Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh cilantro and serve with flat bread or rice.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 4.9 g, Cholesterol 276.6 mg, Fat 12.7 g, Fiber 1.2 g, Protein 30.6 g, SaturatedFat 2.2 g, Sodium 734 mg, Sugar 1.9 g
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