Best Curried Shrimp With Coconut Milk And Spiced Masala Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

COCONUT SHRIMP CURRY



Coconut Shrimp Curry image

One-pan coconut shrimp curry made with a creamy and aromatic coconut curry sauce made from scratch. This delicious dinner is so easy and ready in no time!

Provided by Diana

Categories     Main Course

Time 25m

Number Of Ingredients 19

2 tablespoons coconut oil
½ yellow onion (finely diced)
1 teaspoon ginger (grated)
1 teaspoon garlic (grated)
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon garam masala (optional, Note 2)
½ teaspoon chili powder
1 teaspoon ground turmeric
1 cup tomato sauce (or plain passata)
1 cup coconut milk (fresh or canned)
1 teaspoon brown sugar
Salt and pepper
1 pound shrimp (peeled and deveined, I used 31-35 count)
1 teaspoon lime juice
A few mint leaves and cilantro leaves (for garnish)
Lime wedges (for garnish)
Cooked jasmine or basmati rice
Naan bread

Steps:

  • In a stainless steel skillet (see Note 1), heat the coconut oil, saute the onion, and ginger until soft and the onion is translucent (2 minutes). Add the garlic, and cook for 30 seconds.
  • Add the spices, and cook for 30 seconds.
  • Add the tomato sauce followed by the coconut milk and bring to a gentle simmer then cook for a couple of minutes until you get a smooth homogenous sauce.
  • To the sauce, add the brown sugar and season with salt and pepper.
  • Drop the shrimp in the curry sauce, and cook for 2-3 minutes then remove from heat as soon as the shrimp is no longer opaque (be careful not to overcook it). Shrimp is easy to overcook so keep an eye on it before it curls too much.
  • Garnish with chopped fresh cilantro leaves, and a squeeze of fresh lime juice. Serve over warm white rice and naan bread.

Nutrition Facts : Calories 230 kcal, Carbohydrate 9 g, Protein 26 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 286 mg, Sodium 1237 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

SHRIMP COCONUT CURRY



Shrimp Coconut Curry image

Provided by Maneet Chauhan

Time 25m

Yield 2 to 3 servings

Number Of Ingredients 12

3 tablespoons vegetable oil
1/2 teaspoon black mustard seeds
8 fresh curry leaves
1 large red onion, finely chopped
1 teaspoon grated fresh ginger
1 teaspoon red chili powder
1 teaspoon sambar masala powder or curry powder
1/2 teaspoon turmeric
Table salt, to taste
One 14-ounce can coconut milk
12 colossal shrimp (13/15), shelled with tails on
Basmati rice, for serving

Steps:

  • In a large skillet, heat 2 tablespoons of the vegetable oil over medium heat. Add the mustard seeds. As soon as they begin to sputter, add the curry leaves, onions and ginger; saute until the onions are golden brown, 5 to 7 minutes.
  • Reduce the heat to low. Add the chili powder, sambar masala, 1/4 teaspoon of the turmeric and some salt and saute for 1 minute. Add the coconut milk and simmer until the mixture is slightly thickened and has turned a deeper shade of gold, about 5 minutes.
  • Pat dry the shrimp. Combine the remaining 1/4 teaspoon turmeric and some salt in a medium bowl. Add the shrimp and toss to coat. Heat the remaining tablespoon vegetable oil in a second large skillet over medium heat. Add the shrimp and cook, tossing occasionally, until pink, 4 to 6 minutes. Add the shrimp to the coconut curry. Serve over rice.

CURRY-COCONUT SHRIMP



Curry-Coconut Shrimp image

Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice.

Provided by dakota kelly

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 14

1 teaspoon canola oil
½ cup minced onion
½ cup minced red bell pepper
1 clove garlic, minced
1 teaspoon ground cumin
¾ teaspoon ground coriander
½ teaspoon curry powder
½ cup light coconut milk
1 teaspoon sugar
¼ teaspoon crushed red pepper flakes
1 pound jumbo shrimp, peeled and deveined
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons chopped fresh cilantro

Steps:

  • Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
  • Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes.
  • Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.
  • In a small bowl, combine cornstarch with 1 tablespoon water. Stir into shrimp mixture, and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.

Nutrition Facts : Calories 190.8 calories, Carbohydrate 8.5 g, Cholesterol 172.5 mg, Fat 6.1 g, Fiber 1.1 g, Protein 24 g, SaturatedFat 2.1 g, Sodium 175.1 mg, Sugar 2.8 g

TAMARIND SHRIMP WITH COCONUT MILK



Tamarind Shrimp With Coconut Milk image

Raghavan Iyer has dedicated his life to helping people learn to cook Indian food. He dissects the four main culinary regions of the country into manageable bites, and develops recipes that are simple to make but have complex flavors. In this recipe for puli jingha, he marries shrimp and coconut milk spiked with sambhar masala, a spice blend common in southern Indian kitchens. Nearly every household has its own version, and you can make the one he grew up with quite easily. Serve this curry over lime-scented rice or yellow split peas.

Provided by Kim Severson

Categories     curries, main course

Time 45m

Yield 4 servings

Number Of Ingredients 8

2 teaspoons sambhar masala or garam masala
1 teaspoon coarse sea or kosher salt
1 teaspoon tamarind paste or concentrate
1 pound large shrimp (21 to 25 per pound), preferably live-caught in U.S., peeled and deveined but tails left on
2 tablespoons coconut oil or vegetable oil
1/2 cup unsweetened coconut milk
12 medium-size to large fresh curry leaves
2 tablespoons finely chopped fresh cilantro leaves and tender stems

Steps:

  • Combine masala, salt and tamarind paste in a medium bowl. Add shrimp and toss them with the mixture. Cover and refrigerate for 30 minutes, or up to 2 hours. Do not overmarinate, as the acidic tamarind will make the shrimp rubbery after 2 hours' contact.
  • Heat oil in a medium skillet over medium-high. Add shrimp in a single layer. Reserve any excess marinade. Sear the shrimp for 30 seconds to 1 minute per side.
  • Pour coconut milk and any residual marinade over shrimp, add curry leaves and stir once or twice. Cook curry uncovered, stirring occasionally, until shrimp are salmon-orange and curled but still tender and the sauce is slightly thick, about 3 minutes. Sprinkle with cilantro and serve immediately.

Nutrition Facts : @context http, Calories 206, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 12 grams, Sodium 648 milligrams, Sugar 0 grams, TransFat 0 grams

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!

EASY CURRIED SHRIMP



Easy Curried Shrimp image

This is my mom's recipe - it's very quick to make. I used to make this in college every Friday during Lent. You can make the curry start to finish in the time it takes the rice to cook. The amount of curry and ginger is the starting amount; I use up to twice that much, but adjust it to taste.

Provided by ChrisMc

Categories     Curries

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 11

3 tablespoons butter
2 teaspoons curry
1/4 cup onion
1/8 teaspoon dried ginger or 1 teaspoon fresh ginger
3 tablespoons flour
1 cup chicken broth
1 cup milk
3/4 teaspoon salt
3/4 teaspoon sugar
2 teaspoons lemon juice
8 ounces shrimp

Steps:

  • Melt butter with curry, onion, and ginger and cook until onion begins to soften.
  • Add the flour and stir to combine with butter.
  • Add the broth, milk, salt, sugar and lemon and stir to combine with flour.
  • Bring to a simmer and add the shrimp.
  • Simmer until the shrimp is cooked.
  • Serve over rice.

CURRIED SHRIMP



Curried Shrimp image

Serve this brothy dish in shallow bowls over steamed jasmine or basmati rice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 30m

Number Of Ingredients 11

2 tablespoons olive oil
1 large onion, thinly sliced (about 3 cups)
1 jalapeno chile, finely chopped
Salt
2 tablespoons tomato paste
2 teaspoons curry powder
1/2 teaspoon ground ginger
4 plum tomatoes (about 1/2 pound), quartered lengthwise and cut into large chunks
1 pound medium shrimp, peeled and deveined
1/4 cup sour cream or plain whole-milk yogurt
1 tablespoon fresh lime juice

Steps:

  • Heat oil in a large skillet over medium heat. Add onion, jalapeno, and 3/4 teaspoon salt. Cook, stirring occasionally, until onion begins to soften, 3 to 5 minutes. Add tomato paste, curry powder, and ginger. Cook, stirring to break up paste, until mixture is smooth and fragrant, about 1 minute.
  • Add tomatoes to skillet. Cook, stirring, until they begin to release their juices, about 1 minute. Add 1 1/2 cups water; simmer until tomatoes have slightly broken down, 3 to 5 minutes. Add shrimp; cook until opaque, 3 to 4 minutes. Remove from heat.
  • Add sour cream and lime juice to skillet; stir to combine. Serve hot.

Nutrition Facts : Calories 237 g, Fat 12 g, Protein 21 g

SHRIMP WITH SPICED MASALA AND COCONUT MILK



Shrimp With Spiced Masala and Coconut Milk image

Make and share this Shrimp With Spiced Masala and Coconut Milk recipe from Food.com.

Provided by Ashley U

Categories     Coconut

Time 35m

Yield 8 serving(s)

Number Of Ingredients 16

2 tablespoons vegetable oil
2 cups onions, chopped
4 garlic cloves, minced
1 1/2 teaspoons garam masala
1 1/2 teaspoons curry powder
1 1/2 teaspoons ground coriander
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 (28 ounce) can diced tomatoes (IN JUICE)
1 cup plain yogurt
2 tablespoons vegetable oil
2 lbs uncooked large shrimp, peeled, deveined
1 (13 ounce) can unsweetened coconut milk
1/2 cup cilantro, chopped
1/4 cup green onion top, chopped
1 1/2 tablespoons fresh lemon juice

Steps:

  • Heat oil in a large nonstick skillet over medium heat.
  • Add onions; saute until deep golden, for about 20 minutes.
  • Add garlic and all spices; saute for 1 minute.
  • Cool to lukewarm.
  • Puree tomatoes with juice and yogurt in processor until almost smooth.
  • Add onion mixture; puree until almost smooth.
  • Season masala to taste with salt and pepper.
  • Heat oil in a heavy large deep skillet over medium-high.
  • Add shrimp and saute until partially cooked, for about 2 minutes.
  • Stir in coconut milk, cilantro, green onions, lemon juice and prepared masala.
  • Simmer for about 3 minutes.
  • Season to taste with salt and pepper.

Related Topics