The Pioneer Woman Tasty Kitchen
Profile Photo

Coconut Shrimp Curry

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A fast delicious curry dish, loved even by curry haters!

Ingredients

  • FOR THE SHRIMP:
  • ½ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • ⅛ teaspoons Cayenne Pepper
  • 2 Tablespoons Lemon Juice
  • 1 pound Jumbo Shrimp, Peeled And Deveined
  • FOR THE SAUCE:
  • 1 Tablespoon Oil, Use Canola Or Peanut
  • 1  Red Onion, Diced
  • 1 Tablespoon Minced Fresh Ginger
  • 1 teaspoon Black Pepper
  • 1 teaspoon Salt
  • ½ teaspoons Minced Garlic
  • 2 teaspoons Ground Coriander
  • ½ teaspoons Turmeric
  • 1 teaspoon Curry Powder
  • 14-½ ounces, fluid Can Diced Tomatoes, Undrained
  • 13-½ ounces, fluid Can Coconut Milk
  • 1 cup Cilantro, Chopped
  • Hot Cooked Brown Rice

Preparation

1. Combine the ingredients for the shrimp in a bowl and toss to combine. Set the bowl aside and let it marinate for 15 minutes or longer (if longer, you may want to refrigerate).

2. While shrimp is marinating, heat oil over medium until very hot. Add the onion and cook for 2 minutes. Add in the ginger, pepper, salt, garlic, coriander, turmeric and curry powder and stir well. Cook for another 5 minutes, or until the onions are cooked through and translucent.

3. Pour in the diced tomatoes and bring to a boil. Simmer for 5-10 minutes, stirring frequently. Pour in the coconut milk, bring sauce to a boil and add in the shrimp and marinade. Continue cooking for 2-4 minutes longer, until the shrimp is light pink and cooked through. Add the cilantro and stir to combine. Serve over brown rice.

Adapted from: Mel’s Kitchen Cafe.

No Comments

You must be logged in to post a comment.

One Review

You must be logged in to post a review.

Profile photo of hiswife

hiswife on 8.17.2013

Just fantastic! We used light coconut milk and it still turned out great! We’ll be keeping this one!

Related Recipes

Corvina with Butter and Herbs
Profile Photo by A Wholesome Dish in Main Courses
A delicious white fish that is buttery with the perfect herbs...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Indian Coconut Curry Salmon
Profile Photo by Taylor Kiser in Main Courses
A yummy 5-ingredient weeknight dinner that is paleo, keto and whole30!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Almond & Parmesan-Crusted Tilapia
Profile Photo by Simply Milly in Main Courses
A flavorful and healthy way to enjoy baked tilapia! This recipe...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Sheet Pan Salmon and Garlic Roasted Veggies
Profile Photo by Karleigh Jurek in Main Courses
Looking for a dinner recipe that has some brain-boosting omega 3s?...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Spicy Harissa Shrimp Lettuce Wraps
Profile Photo by Brittany Kelly | Bites By Britt in Main Courses
These are so filled with flavor and make for a quick...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy