Best Coconut Shrimp Curry With Mango Recipes

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COCONUT SHRIMP WITH SPICY MANGO DIPPING SAUCE



Coconut Shrimp with Spicy Mango Dipping Sauce image

Coconut Shrimp with Spicy Mango Dipping Sauce - juicy jumbo shrimp rolled in sweetened shredded coconut, fried to a delicious crisp and served with an incredible spicy mango dipping sauce.

Provided by Joanna Cismaru

Categories     Appetizer     Lunch

Time 35m

Number Of Ingredients 14

1 pound jumbo shrimp (tails on)
1 cup breadcrumbs
2 eggs
2 cups sweetened coconut (shredded)
salt and pepper to taste
vegetable oil for frying
1/2 cup mayonnaise
1/2 mango (cubed, about 1/2 cup to 3/4 cup)
1 tablespoon honey
1 tablespoon sriracha
1/4 teaspoon curry powder
1/4 teaspoon salt
1 tablespoon lemon juice
1/4 cup cilantro

Steps:

  • Make the dipping sauce first by adding all the ingredients to a blender and blend for 1 minute or 2 until the sauce is smooth. Refrigerate the sauce until shrimp is ready for serving.
  • Fill a Dutch oven or a deep frying pan with vegetable oil, about 1 1/2 inches deep and heat.
  • While the oil is hot, prepare 3 shallow plates. Add the breadcrumbs to one plate, beat the eggs with salt and pepper in another plate and place the shredded coconut in the 3rd plate.
  • Dredge the shrimp through the breadcrumbs first, then dip them in the egg mixture, then finally dredge them through the coconut, making sure enough coconut sticks to them. Fry a few at a time about 2 minutes, depends on how hot your oil is, so they don't stick to one another, I did about 4 or 5 at a time, depending on the size of your shrimp. Repeat with remaining shrimp.
  • Serve the shrimp along with the spicy mango sauce together.

Nutrition Facts : Calories 665 kcal, Carbohydrate 50 g, Protein 31 g, Fat 38 g, SaturatedFat 16 g, Cholesterol 379 mg, Sodium 1641 mg, Fiber 6 g, Sugar 25 g, ServingSize 1 serving

COCONUT SHRIMP CURRY



Coconut Shrimp Curry image

This Coconut Shrimp Curry features delicious shrimp in a coconut curry that's perfect over cooked rice and ready in only 25 minutes! Super easy, made all in one pot and packs tons of flavor!

Provided by Joanna Cismaru

Categories     Dinner     Lunch     Main Course

Time 25m

Number Of Ingredients 18

1 pound extra-large shrimp (peeled and deveined)
¼ teaspoon salt
¼ teaspoon black pepper (freshly ground )
¼ teaspoon cayenne pepper
2 tablespoon lemon juice
1 tablespoon coconut oil
1 medium onion (chopped)
3 cloves garlic (minced)
1 tablespoon fresh ginger (minced)
½ teaspoon black pepper (freshly ground )
½ teaspoon salt (or to taste)
½ teaspoon turmeric
2 teaspoon ground coriander
1 teaspoon curry powder
14½ ounce diced tomatoes
13½ ounce coconut milk
2 tablespoon cilantro (for garnish (or parsley))
cooked rice for serving

Steps:

  • In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10 minutes.
  • While the shrimp is marinating, heat the oil in a medium size skillet. To it add the onion, and cook for 2 or 3 minutes until the onion softens and becomes translucent. Stir in the garlic, ginger, pepper, salt, coriander, turmeric and curry powder. Cook for another minute.
  • Add the diced tomatoes with juices and all, the coconut milk, stir and bring to a boil. Cook for about 5 minutes stirring occasionally. Add the shrimp with the accumulated juices from the marinade and cook for another 2 minutes or until the shrimp is pink and cooked through.
  • Serve over hot rice and garnish with cilantro or parsley.

Nutrition Facts : Calories 258 kcal, Carbohydrate 12 g, Protein 3 g, Fat 24 g, SaturatedFat 21 g, Sodium 598 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving, UnsaturatedFat 2 g

COCONUT SHRIMP WITH MANGO SALSA



Coconut Shrimp with Mango Salsa image

Provided by Food Network

Categories     appetizer

Time 1h20m

Yield 4 servings

Number Of Ingredients 26

20 jumbo shrimp
1 teaspoon unsweetened cocoa powder
1 teaspoon curry powder
1 teaspoon lemon pepper
8 ounces lager beer
1 cup self-rising flour
1 cup all-purpose flour
8 ounces shredded coconut
3 tablespoons extra-virgin olive oil
1/2 cup Pineapple Mango Salsa, recipe follows
2 1/2 tablespoons shredded coconut
1 teaspoon chopped lemon zest
2 cups cooked long-grain white rice
1 cup 1/4-inch-diced mango
1 cup 1/4-inch-diced pineapple
1 cup 1/4-inch-diced tomato
1/2 cup 1/4-inch-diced yellow onion
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon white wine vinegar
1/2 cup 1/4-inch-diced green pepper
1 tablespoon chopped fresh Italian parsley
1 tablespoon seeded and diced jalapeño pepper
1 teaspoon finely chopped garlic
1/4 teaspoon kosher salt
Pinch ground black pepper

Steps:

  • For the coconut shrimp: Peel, devein and butterfly the shrimp, leaving the tails on. Rinse and pat dry.
  • Line a sheet pan with paper towels and arrange the shrimp on top. Sprinkle with the cocoa powder, curry powder and lemon pepper. Refrigerate for 10 minutes to allow the seasoning to be absorbed.
  • Mix together the beer and the self-rising flour in a bowl to make a batter.
  • Add the all-purpose flour to another bowl, and the coconut to a third. Arrange the bowls in a row so that the flour bowl is first, batter bowl second and coconut bowl third.
  • Line a sheet pan with wax paper. Dip each shrimp into the flour, followed by the batter and finally the coconut, pressing down lightly so that the coconut adheres to the shrimp. Transfer the dressed shrimp to the lined sheet pan. Refrigerate at least 10 minutes and up to 4 hours.
  • Once ready, line a plate with paper towels and set aside. Add 1 tablespoon oil to a 12-inch skillet. Heat the oil until it is shimmering and hot enough to pan-fry the shrimp.
  • Add 6 to 7 of the battered shrimp and cook until golden brown on both sides. Transfer to the lined plate to absorb excess oil.
  • Continue until all the shrimp are cooked, adding more oil as needed.
  • For the tropical rice: Stir the Pineapple Mango Salsa, coconut and lemon zest into the rice and serve immediately with the shrimp.
  • Combine the mango, pineapple, tomato, onion, lemon juice, oil, vinegar, green pepper, parsley, jalapeño, garlic, salt and pepper in a large mixing bowl. Taste for salt and pepper and add more if needed.
  • Chill the salsa in a covered container. Will keep in the refrigerator for 4 days.

COCONUT SHRIMP AND MANGO DIPPING SAUCE



Coconut Shrimp and Mango Dipping Sauce image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 15

1 cup diced fresh ripe mango
2 tablespoons BBQ sauce
1 tablespoon honey
1 tablespoon lime juice
1/2 teaspoon kosher salt
Vegetable oil, for frying
1/2 cup cornstarch
1/2 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 large eggs
1 cup shredded sweetened coconut flakes
1 cup panko breadcrumbs
1 1/2 pounds peeled and deveined jumbo shrimp, butterflied (about 36)
Lime wedges, for garnish

Steps:

  • For the mango dipping sauce: Add the mango, BBQ sauce, honey, lime juice and salt to a blender and blend until smooth. Transfer to a small bowl; set aside.
  • For the shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
  • Combine the cornstarch, flour, salt and pepper in a bowl. Beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the coconut flakes and breadcrumbs.
  • Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg wash and finally in the coconut breadcrumbs, pressing to make sure each shrimp has an even coating.
  • Fry the shrimp in the oil in batches of 8 to 12 until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate.
  • Arrange on a platter and serve immediately alongside the dipping sauce. Garnish with lime wedges.

COCONUT MANGO SALAD WITH SHRIMP



Coconut Mango Salad with Shrimp image

Tart, sweet green mangoes are common in Thailand but hard to find in the States. These mangoes are evergreen; they never turn that yellowish orange color. I think green Granny Smith apples are the perfect replacement for this dish if needed. The tart, sweet crunch, complemented by the smoky coconut, pairs perfectly with plump shrimp.

Provided by Jet Tila

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon (15 milliliters) vegetable oil
1/2 pound (240 grams) medium shrimp, sliced in half lengthwise
2 shallots, thinly sliced
2 cloves garlic, finely chopped
1 to 2 Thai chilies, thinly sliced
1/3 cup (80 milliliters) lime juice
1/3 cup (80 milliliters) fish sauce
1/2 cup (95 grams) brown sugar or palm sugar
3 cups (720 grams) matchstick-cut green mango
1 cup (75 grams) toasted coconut chips
1/2 red onion, very thinly sliced
3 scallions, cut on the bias
1/4 cup (35 grams) cashew nuts, roasted

Steps:

  • Heat a medium skillet on medium and add oil. When you see a wisp of white smoke, add the shrimp and lightly saute them for about 1 minute, then reduce the heat to low. Add the shallots, garlic and Thai chilies and cook them for an additional minute, until the shrimp are just cooked through.
  • Turn off the heat. Stir in the lime juice, fish sauce and sugar. Stir it until the sugar is dissolved. Transfer the shrimp and dressing to a serving plate. Allow to cool for a few minutes. When ready to serve, arrange the mango, coconut and red onion in the serving bowl. Toss to combine, and garnish with scallions and cashews.

COCONUT CURRY SHRIMP



Coconut Curry Shrimp image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons salted butter
1 1/2 pounds peeled and deveined raw shrimp (I used U10, but any size is fine)
4 cloves garlic, minced
1 medium onion, finely diced
1 tablespoon curry powder
One 13 1/2-ounce can coconut milk (I used A Taste of Thai brand)
2 tablespoons honey, or more to taste
1/4 teaspoon kosher salt, or more to taste
Juice of 1 lime, or more to taste
12 fresh basil leaves, chopped, plus more for garnish
Hot sauce, as needed, optional
Cooked basmati rice, for serving

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!

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