COCONUT SHRIMP WITH RED CURRY SAUCE
Steps:
- Heat 3 inches of oil in a large deep skillet or heavy pot to 325 degrees F.
- In a small bowl, mix the cornstarch, egg whites, salt, and pepper until foamy. Spread the coconut out in a pie dish. Dredge the shrimp with the cornstarch/egg white mixture and shake off any excess. Press the shrimp into the coconut flakes; turn shrimp over and press into coconut again to coat both sides.
- Deep-fry the shrimp in batches until the coconut is golden brown, about 2 to 3 minutes. Using tongs or a slotted spoon, remove the shrimp to paper towels to drain. Arrange the shrimp on a platter, serve immediately with red curry sauce and garnish with green onion and mint.
- Place a small pot over medium heat and coat with the oil. Stir the red curry paste into the pan and fry that up until aromatic. Slowly pour in the coconut milk and continue to stir to incorporate. Add the lime juice (and 1 of the squeezed out halves for added flavor) and cook for 5 to 10 minutes to thicken. Pour the sauce into a nice serving bowl and serve with the coconut shrimp.
- Yield: 1 cup
LIME AND COCONUT SHRIMP WITH RED CURRY SAUCE
Steps:
- MAKE CURRY SAUCE
- Combine all the ingredients for the sauce in a heavy medium saucepan. Bring to a boil over medium-high heat, whisking to blend. Reduce the heat to medium and simmer 1 minute. Remove from heat. Cover and let sauce stand at room temperature 10 minutes for flavors to blend. Strain. Season sauce to taste with salt and pepper.
- MAKE KAFFIR LIME BATTER
- Using on/off turns, mix the flour, cornstarch, lime leaves, curry paste, sugar, and salt in a food processor until blended. Transfer the mixture to a medium metal bowl. Gradually whisk in 3/4 cup of ginger ale.
- MAKE SHRIMP
- Add enough oil to a heavy large saucepan to measure 1 1/2inches deep. Attach a deep-fry thermometer to the side of the pan (do not allow tip to touch bottom of pan). Heat the oil to 370°F to 380°F.
- Place the cornstarch in a shallow bowl. Place the coconut in a medium bowl. Lightly dredge the shrimp in the cornstarch, shaking off excess. Working in batches, dip the shrimp in batter to coat lightly, allowing excess batter to drip off, then dredge shrimp in the coconut. Fry the shrimp until cooked through and coconut is golden, about 2 minutes. Transfer to paper towels to drain.
- Divide the warm curry sauce among six plates. Stand 3 shrimp back-to-back on each plate. Garnish with cilantro sprigs and lime leaves and serve.
RED COCONUT CURRY WITH SHRIMP
Easy to make red coconut curry. Serve with jasmine rice or basmati rice.
Provided by Lt470
Categories Main Dish Recipes Curries Coconut
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a large pan over medium-high heat. Add onion, bell pepper, and jalapeno and cook until softened, 4 to 5 minutes. Use a slotted spoon to transfer veggies to a bowl and set aside.
- Reduce heat to medium and add coconut milk, curry paste, brown sugar, and fish sauce to the pan. Whisk together and bring to a gentle boil.
- Combine cornstarch and water in a small bowl; whisk to dissolve. Add to sauce and simmer, stirring occasionally, until thickened, about 5 minutes.
- Pat shrimp dry and add to the sauce along with the cooked veggies. Allow curry to simmer gently, stirring occasionally, until shrimp are cooked through and opaque, 3 to 5 minutes. Top with Thai basil and serve with lime wedges.
Nutrition Facts : Calories 383.9 calories, Carbohydrate 20.2 g, Cholesterol 172.6 mg, Fat 25.4 g, Fiber 2.7 g, Protein 21.5 g, SaturatedFat 19.4 g, Sodium 842.4 mg, Sugar 10.3 g
COCONUT SHRIMP WITH RED CURRY SAUCE
Make and share this Coconut Shrimp with Red Curry Sauce recipe from Food.com.
Provided by susie cooks
Categories Coconut
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Heat 3 inches of oil in a large deep skillet or heavy pot to 325 degrees F.
- In a small bowl, mix the cornstarch, egg whites, salt, and pepper until foamy.
- Spread the coconut out in a pie dish.
- Dredge the shrimp with the cornstarch/egg white mixture and shake off any excess.
- Press the shrimp into the coconut flakes; turn shrimp over and press into coconut again to coat both sides.
- Deep-fry the shrimp in batches until the coconut is golden brown, about 2 to 3 minutes.
- Using tongs or a slotted spoon, remove the shrimp to paper towels to drain.
- Arrange the shrimp on a platter, serve immediately with red curry sauce and garnish with green onion and mint.
- For Sauce: Place a small pot over medium heat and coat with the oil.
- Stir the red curry paste into the pan and fry that up until aromatic.
- Slowly pour in the coconut milk and continue to stir to incorporate.
- Add the lime juice (and 1 of the squeezed out halves for added flavor) and cook for 5 to 10 minutes to thicken.
- Pour the sauce into a nice serving bowl and serve with the coconut shrimp.
- Abou 1 cup.
Nutrition Facts : Calories 1163.7, Fat 67.7, SaturatedFat 45.4, Cholesterol 517.6, Sodium 800.4, Carbohydrate 62.5, Fiber 6, Sugar 33.1, Protein 80.4
COCONUT SHRIMP WITH RED CURRY SAUCE
This recipe created by Tyler Florence is one that I will be making soon! I saw it made on tv last night for a couple's wedding, and the shrimp looked incredible! Everybody at the wedding raved about them, so I am posting it to share with you all.
Provided by FoodieFanatic
Categories Coconut
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Shrimp:.
- Heat 3" of oil in a large deep skillet or heavy pot to 325°F.
- In a small bowl, mix the cornstarch, egg whites, salt and pepper until foamy. Spread the coconut out in a pie dish.
- Dredge the shrimp with the cornstarch/egg white mixture; shake off any excess.
- Press the shrimp into the coconut flakes, then turn shrimp over and press into coconut again to coat both sides.
- Deep-fry the shrimp in batches until the coconut is golden brown, about 2-3 minutes.
- Using tongs or a slotted spoon, remove the shrimp to paper towels to drain.
- Arrange the shrimp on a platter, serve immediately with Red Curry Sauce, and garnish with green onion and mint.
- Red Curry Sauce:.
- Place a small pot over medium heat and coat with the oil.
- Stir the red curry paste into the pan, and fry until aromatic.
- Slowly pour in the coconut milk, and continue to stir to incorporate.
- Add the lime juice (and 1 of the squeezed out halves for added flavor) and cook for 5-10 minutes to thicken.
- Pour the sauce into a nice serving bowl and serve with the coconut shrimp.
- Makes 1 cup.
Nutrition Facts : Calories 533.6, Fat 32.5, SaturatedFat 23, Cholesterol 214.9, Sodium 1136.3, Carbohydrate 33.9, Fiber 4.4, Sugar 16.1, Protein 28.5
COCONUT SHRIMP WITH RED CURRY DIPPING SAUCE
Provided by Food Network
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the red curry dipping sauce: Heat the oil in a small saucepan over medium-high heat. Add the curry paste and stir frequently until fragrant, about 2 minutes. Add the coconut milk and whisk frequently until smooth and thickened slightly, about 3 minutes.
- Whisk in the peanut butter until incorporated and the sauce is smooth. Remove the sauce from the heat and whisk in the sugar, fish sauce, lime juice and salt to taste. Let cool to room temperature, then transfer to a serving vessel, wrap with plastic and refrigerate at least 30 minutes before serving.
- For the coconut shrimp: Heat 3 inches of oil in a deep pot or Dutch oven to 350 degrees F. Line a baking sheet with paper towels.
- In a medium bowl, mix together the panko and sweetened coconut. In a second medium bowl, beat the eggs. In a third medium bowl, combine the flour, garlic powder, turmeric, 1 teaspoon salt and several grinds of black pepper to taste. Dredge the shrimp in the flour mixture, then the egg, then the panko mixture.
- Working in batches, fry the shrimp until golden brown, about 3 minutes. Drain on the prepared sheet tray and immediately season with salt. Serve with the curry dipping sauce.
More about "lime and coconut shrimp with red curry sauce recipes"
LIME AND COCONUT SHRIMP WITH RED CURRY …
From friendseat.com
Cuisine AsianCategory Indian
THAI RED CURRY SHRIMP RECIPE - HOME CHEF
From homechef.com
HOW TO MAKE THAI GREEN CURRY WITH CHICKEN - FED & FIT
From fedandfit.com
TOP 42 THAI COCONUT CURRY SAUCE RECIPE RECIPES
From tidak.churchrez.org
THAI PEANUT LIME SHRIMP CURRY - RECIPEMAGIK
From recipemagik.com
15 INCREDIBLE SHRIMP RAMEN RECIPES TO TRY
From gloriousrecipes.com
TOP 45 COCONUT RED CURRY SAUCE RECIPE RECIPES
From hercules.dixiesewing.com
THAI COCONUT SHRIMP CURRY RECIPE - PEAS AND CRAYONS
From peasandcrayons.com
RECIPE: LIME AND COCONUT SHRIMP WITH RED CURRY SAUCE AND KAFFIR …
From recipelink.com
LIME AND COCONUT SHRIMP WITH RED CURRY SAUCE - PLAIN.RECIPES
From plain.recipes
RECIPE: THAI SWORDFISH IN RED CURRY SAUCE – CLEVELAND CLINIC
From health.clevelandclinic.org
THAI RED CURRY SHRIMP RECIPE - CANADIANCOOKINGADVENTURES.COM
From canadiancookingadventures.com
THAI COCONUT SHRIMP SOUP RECIPE – EASY SHRIMP SOUP — EATWELL101
From eatwell101.com
COCONUT SHRIMP WITH RED CURRY SAUCE RECIPE | SIDECHEF
From sidechef.com
TOP 42 COCONUT RED CURRY SAUCE RECIPE RECIPES
From namus.youramys.com
COCONUT SHRIMP WITH RED CURRY SAUCE RECIPE - RECIPES.NET
From recipes.net
15-MINUTE THAI RED CURRY WITH SHRIMP RECIPE - MASHED.COM
From mashed.com
15 CURRY SHRIMP RECIPE - SELECTED RECIPES
From selectedrecipe.com
TOP 45 THAI COCONUT CURRY SAUCE RECIPE RECIPES
From sara.hedbergandson.com
20-MINUTE RED CURRY SHRIMP - LITTLE BROKEN
From littlebroken.com
COCONUT CURRY SHRIMP CAKES WITH PAPAYA-LIME SAUCE RECIPE
From recipegoulash.cc
THAI RED CURRY SHRIMP | RECIPE CART
From getrecipecart.com
RECIPE: COCONUT CURRY RAMEN WITH TOFU | YMCA OF GREATER SEATTLE
From seattleymca.org
LIME AND COCONUT SHRIMP WITH RED CURRY SAUCE RECIPE
From bonappetit.com
You'll also love