Best Curried Baked Shrimp Recipes

CURRY SHRIMP

Curry Shrimp image

I created this Indian-style shrimp when we were entertaining some friends, one of our favorite things to do. It works on the stovetop or the grill. -Shana Conradt, Appleton, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1/4 cup finely chopped onion
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
1 garlic clove, minced
1 teaspoon curry powder
1/3 cup fat-free plain Greek yogurt
2 tablespoons chopped fresh cilantro
1 tablespoon water
1/4 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice, optional

Steps:

In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Add shrimp; cook and stir 2 minutes. Add garlic and curry powder; cook and stir 30-60 seconds longer or until shrimp turn pink., Remove from heat. Stir in remaining ingredients. If desired, serve with rice.

Nutrition Facts : Calories 147 calories, Fat 5g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 293mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges

CURRIED SHRIMP AU GRATIN

Curried Shrimp Au Gratin image

A velvety white sauce holds together shrimp and rice with a wonderful au gratin topping.

Provided by Morrie Shepard Killian

Categories Seafood Shellfish Shrimp

Time 1h15m

Yield 6

Number Of Ingredients 14

Ingredients

1 ½ cups uncooked white rice
3 cups water
3 tablespoons butter
½ cup chopped onion
½ cup chopped celery
3 tablespoons all-purpose flour
1 teaspoon salt
1 ½ teaspoons curry powder
2 cups milk
½ teaspoon white sugar
2 tablespoons lemon juice
1 cup shredded mild Cheddar cheese, divided
1 pound shelled, deveined cooked shrimp
1 pinch paprika, or more to taste

Steps:

Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set aside.
Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
Melt butter in a large saucepan, and cook the onion and celery over medium heat until tender, about 10 minutes, stirring occasionally. Whisk in the flour, salt, and curry powder until smooth; let cook for a minute or two. Gradually whisk in the milk, and bring almost to a boil, whisking constantly until thickened, about 5 minutes. Remove from heat, and stir in sugar, lemon juice, and 1/2 cup of Cheddar cheese; whisk until the cheese melts and the sauce is smooth.
Spread the cooked rice out into the prepared baking dish, and top with the cooked shrimp in an even layer. Cover the shrimp with the cheese sauce; push the tines of a fork all over the casserole between the shrimp to allow the sauce to soak into the rice. Top the casserole with the remaining Cheddar cheese, and garnish with paprika.
Bake in the preheated oven until bubbly and browned, about 30 minutes.

Nutrition Facts : Calories 437.1 calories, Carbohydrate 46.7 g, Cholesterol 189.1 mg, Fat 14.9 g, Fiber 1.3 g, Protein 27.3 g, SaturatedFat 9 g, Sodium 763.1 mg, Sugar 5.2 g

"BAKED" SHRIMP CURRY

Yet another weird but wonderful recipe that only came about because I was being lazy and didn't want to wash too many dishes. I marinated some shrimp in a coconut milk mixture and then, being frugal as I am, decided to just cook it, marinade and all. I was quite sure the marinade would mostly evaporate, but lucky for us, I was wrong. What resulted was a baked shrimp curry that is as wonderful as it is weird-sounding.

Provided by Food Network

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 17

Ingredients

3/4 cup unsweetened full-fat coconut milk
1/4 cup finely chopped yellow onion
2 teaspoons Garam Masala, recipe follows
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 teaspoon ground turmeric
1 teaspoon kosher salt
1/4 to 1/2 teaspoon cayenne pepper
1 pound raw shrimp (21 to 25 count), peeled and deveined
2 teaspoons chopped fresh cilantro
2 tablespoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon whole cloves
1/2 teaspoon cardamom seeds (from green/white pods)
2 dried bay leaves
3 dried red chiles or 1/2 teaspoon cayenne pepper or red pepper flakes
One 2-inch piece cinnamon or cassia stick

Steps:

In a large bowl, stir together the coconut milk, onion, Garam Masala, ginger, garlic, turmeric, salt and cayenne, until well blended.
Add the shrimp and toss until coated with sauce on all sides. Marinate at room temperature for 30 minutes.
Transfer the shrimp and marinade to a 7-inch round baking pan with 4-inch sides. Place the pan in the air-fryer basket. Set the air fryer to 375 degrees F for 10 minutes, stirring halfway through the cooking time.
Transfer the shrimp to a serving bowl or platter. Sprinkle with the cilantro and serve.
Combine the coriander, cumin, cloves, cardamom, bay leaves, chiles and cinnamon in a clean coffee or spice grinder. Grind, shaking the grinder lightly so all the seeds and bits get into the blades, until the mixture is broken down to a moderately fine powder.
Unplug the grinder and turn it upside down. (You want all the ground spices to collect in the lid so you can easily scoop them out without cutting yourself on the blades.) Transfer the garam masala to an airtight container and store in a cool, dark place for a month or two. Makes 1/4 cup.