CURRY-COCONUT SHRIMP
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
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
COCONUT CURRY SHRIMP
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.
COCONUT-CURRY WHEAT BERRIES AND RICE
Wheat berries are one of the chewiest of all whole grains-soaking them overnight helps to soften them. They combine nicely with fluffy basmati rice in this Indian-inspired side dish.
Provided by Food Network Kitchen
Time 9h50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Soak the wheat berries overnight in enough water to cover by 1 inch. Drain. Combine the wheat berries with 1 3/4 cups water in a small saucepan; bring to a boil, adjust heat to medium-low, cover, and simmer until the wheat berries are tender but still toothsome, about 50 minutes. Let sit, covered, for 10 minutes. Drain off any excess water. (Wheat berries can be cooked and refrigerated up to 3 days in advance).
- Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring frequently, until deep golden brown, about 8 minutes. Add the curry powder and cayenne and cook, stirring, until fragrant, about 30 seconds. Add the rice and 1/2 teaspoon salt and stir to coat. Pour in 1 cup water and the coconut milk; bring to a boil, lower heat to medium low, cover and simmer until most of the liquid is absorbed and the rice is tender, about 15 minutes. Uncover and add the cooked wheat berries and raisins (no need to stir). Cover again and let sit off the heat for 10 minutes.
- Stir in the cilantro, lemon juice and cashews. Serve warm.
Nutrition Facts : Calories 260 calorie, Fat 8 grams, SaturatedFat 2 grams, Sodium 250 milligrams, Carbohydrate 42 grams, Fiber 4 grams, Protein 6 grams, Sugar 4 grams
CURRIED COCONUT SHRIMP WITH WHEAT BERRIES
Steps:
- PLACE wheat berries in medium saucepan. Add 1-1/2 qt. (6 cups) cold water. Bring to boil. Reduce heat to medium-low; simmer 50 minutes to 1 hour or until berries are tender. Drain; cover to keep warm.
- MIX sugar, curry powder, salt and ground red pepper in large resealable plastic bag. Add shrimp; seal bag. Shake bag gently to completely coat shrimp with the seasoning mixture. Refrigerate until ready to use.
- HEAT 1 Tbsp. of the oil in large skillet. Add onion and garlic; cook and stir 5 minutes or until tender. Add wheat berries; mix lightly. Spoon onto serving platter; cover to keep warm. Heat remaining 2 Tbsp. oil in skillet. Add shrimp; cook 2 or 3 minutes or just until shrimp begin to curl and turn pink. Add coconut milk and lime juice; stir. Bring to boil. Reduce heat to medium-low; simmer 5 minutes or until thickened, stirring occasionally. Spoon over wheat berry mixture; sprinkle with coconut.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
More about "curried coconut shrimp with wheat berries recipes"
EASY COCONUT CURRY SHRIMP RECIPE - BE GREEDY EATS
From begreedyeats.com
Servings 6-8Total Time 40 mins
COCONUT CURRY SHRIMP (CREAMY, THAI RED CURRY) RECIPE …
From chefdehome.com
EASY COCONUT CURRY SHRIMP | KITCHN
From thekitchn.com
THE BEST EASY COCONUT SHRIMP CURRY - CAFE DELITES
From cafedelites.com
COCONUT SHRIMP CURRY - JO COOKS
From jocooks.com
CHUNGDI MALAI (COCONUT SHRIMP CURRY) RECIPE | BON …
From bonappetit.com
COCONUT-CURRIED SHRIMP WITH BARA - FOOD & WINE
From foodandwine.com
THE BEST COCONUT SHRIMP CURRY RECIPE | LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
CURRIED COCONUT SHRIMP WITH WHEAT BERRIES RECIPE | SAY MMM
From saymmm.com
COCONUT MILK SHRIMP CURRY RECIPE (+VIDEO) | MASALAHERB.COM
From masalaherb.com
RED CURRY SHRIMP WITH COCONUT MILK - FEELGOODFOODIE
From feelgoodfoodie.net
COCONUT SHRIMP CURRY WITH BUTTERNUT SQUASH AND SPINACH
From thekitchn.com
SPICY COCONUT CURRY SHRIMP (READY IN 20 MINUTES) - HOSKINS
From kitchenathoskins.com
10 EASY SHRIMP CURRY RECIPES TO MAKE AT HOME - INSANELY GOOD
From insanelygoodrecipes.com
EASY COCONUT SHRIMP CURRY RECIPE - SIMPLY RECIPES
From simplyrecipes.com
GRILLED SHRIMP WITH GREEK WHEAT BERRY SALAD - CRISCO
From crisco.com
QUICK & EASY COCONUT SHRIMP CURRY - EATING BIRD FOOD
From eatingbirdfood.com
CURRIED COCONUT SHRIMP WITH WHEAT BERRIES - MY FOOD AND FAMILY
From beta.myfoodandfamily.com
You'll also love