Coconut Curry Shrimp With Chutney Mayo Recipes

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.

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!

Steps:

• Lightly season the shrimp with salt and pepper to taste; refrigerate until ready to use.
• Heat the oil in a medium sauté pan over medium heat. Using a small strainer, sift the curry powder into the hot oil and cook for about 2 minutes, stirring constantly. Add the onion and sauté until the onions are browned, about 2 minutes.
• Stir in the coconut milk, bell pepper, garlic and jerk seasoning. Stir and cook for 1 minute. Add the shrimp. Cook, stirring occasionally, until the bell peppers are tender and the shrimp is cooked through, about 5 minutes. Serve over rice.

Steps:

• Mix mayo, chutney, vanilla and 1/4 tsp. curry powder until blended.
• Mix coconut, flour and remaining curry powder in shallow pan. Whisk egg and water in medium bowl until blended. Dip shrimp, 1 at a time, into egg mixture; shake off excess. Coat with flour mixture.
• Heat oil in large saucepan on medium heat. Add shrimp, in batches; cook 2 min. or until golden brown. Remove from pan with slotted spoon; drain. Serve with chutney mayo.

Steps:

• In a small saucepan, whisk the first six ingredients until blended. Bring to a boil over medium heat, stirring occasionally; remove from heat., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add onion and red pepper; cook and stir 4-5 minutes or until onion is golden brown. Add garlic; cook 1 minute longer. Remove from pan., In the same skillet, heat remaining oil over medium-high heat. Add shrimp; stir-fry 3-4 minutes or until shrimp turn pink., Sprinkle with salt and pepper. Add onion and sauce mixtures; heat through, stirring occasionally. Serve with rice; sprinkle with peanuts and coconut.

Steps:

• Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Preheat oven to 400 degrees F. Generously grease a 15x10x1 inch baking pan; set aside.
• In a shallow bowl, combine coconut, bread crumbs, and curry powder. Place egg whites in a small shallow bowl. Dip shrimp into the egg whites and then into the coconut mixture, pressing the coconut mixture firmly onto the shrimp. Place on prepared baking pan. Coat shrimp with cooking spray. Bake about 10 minutes or until shrimp are opaque.
• Meanwhile, in a small bowl, combine chutney, orange juice, and ginger. Serve with shrimp.
• Tip: To toast coconut, nuts, or seeds: Preheat oven to 350 degrees F. Spread coconut, nuts, or seeds in a single layer in a shallow baking pan. Bake from 5 to 10 minutes or until golden, stirring once or twice. Cool on wire rack.

Steps:

• MIX mayo, chutney, vanilla and 1/4 tsp. curry powder until blended. Set aside. MIX coconut, flour and remaining curry powder in shallow pan. Beat egg and water in medium bowl with whisk until blended. Dip shrimp into egg mixture; shake off excess. Coat with flour mixture. HEAT oil in large saucepan on medium heat. Add shrimp; cook 2 min. or until golden brown. Remove from pan; drain. Serve with chutney mayo.

Steps:

• Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Preheat oven to 400 degrees F. Generously grease a 15x10x1-inch baking pan; set aside.
• In a shallow bowl, combine coconut, bread crumbs, and curry powder. Place egg whites in a small shallow bowl. Dip shrimp into the egg whites and then into the coconut mixture, pressing the coconut mixture firmly onto the shrimp. Place on prepared baking pan. Coat shrimp with cooking spray. Bake about 10 minutes or until shrimp are opaque.
• Meanwhile, in a small bowl, combine chutney, orange juice, and ginger. Serve with shrimp.
• Test Kitchen Tip: To toast coconut, nuts, or seeds: Preheat oven to 350 degrees F. Spread coconut, nuts, or seeds in a single layer in a shallow baking pan. Bake for 5 to 10 minutes or until golden, stirring once or twice. Cool on wire rack.