Pan Fried Shrimp With Green Curry Cashew Sauce Recipes

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PAN-FRIED SHRIMP WITH GREEN CURRY CASHEW SAUCE



Pan-Fried Shrimp with Green Curry Cashew Sauce image

You can purchase bottled Thai green curry sauce in most supermarkets, but this recipe proves how quick and easy it is to make your own.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 15m

Number Of Ingredients 9

1 slice (1/4 inch thick) peeled fresh ginger
3/4 cup plus 2 tablespoons roasted unsalted cashews
1/3 cup plain low-fat yogurt
1/4 cup packed cilantro leaves
1 tablespoon brown sugar
1 teaspoon curry powder
Coarse salt and fresh ground pepper
1 1/2 pounds peeled and deveined large shrimp
2 tablespoons olive oil

Steps:

  • In a food processor, pulse the ginger until finely chopped. Add the 3/4 cup cashews; process until smooth, 2 to 3 minutes.
  • Add the yogurt, cilantro, sugar, and curry powder; season with salt. Process until incorporated, 1 to 2 minutes, scraping down the sides as needed. Transfer to a serving bowl; sprinkle with the remaining cashews.
  • Season the shrimp with salt and pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add half the shrimp; cook until opaque throughout, 2 to 3 minutes. Repeat with the remaining tablespoon oil and remaining shrimp. Serve the shrimp with the sauce.

PAN-FRIED SHRIMP WITH GREEN CURRY CASHEW SAUCE



Pan-fried Shrimp with Green Curry Cashew Sauce image

You can purchase bottled Thai green curry sauce in most supermarkets, but this recipe proves how quick and easy it is to make your own. Refrigerate any leftover sauce, covered, for up to 3 days.

Yield Serves 5

Number Of Ingredients 15

1 slice (1/4 inch thick) peeled fresh ginger
3/4 cup plus 2 tablespoons roasted unsalted cashews
1/3 cup plain low-fat yogurt
1/4 cup packed cilantro leaves
1 tablespoon brown sugar
1 teaspoon curry powder
Coarse salt and fresh ground pepper
1 1/2 pounds peeled and deveined large shrimp
2 tablespoons olive oil
1 pound (5 to 6 medium) carrots, peeled and coarsely grated
2 tablespoons sesame seeds
1 to 2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 piece (1 inch) fresh ginger, peeled and finely chopped (about 2 tablespoons) Coarse salt and fresh ground pepper
(serves 4)

Steps:

  • In a food processor, pulse the ginger until finely chopped. Add the 3/4 cup cashews; process until smooth, 2 to 3 minutes.
  • Add the yogurt, cilantro, sugar, and curry powder; season with salt. Process until incorporated, 1 to 2 minutes, scraping down the sides as needed. Transfer to a serving bowl; sprinkle with the remaining cashews.
  • Season the shrimp with salt and pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add half the shrimp; cook until opaque throughout, 2 to 3 minutes. Repeat with the remaining tablespoon oil and remaining shrimp. Serve the shrimp with the sauce.
  • In a large bowl, combine the carrots, sesame seeds, vinegar, oil, and ginger. Season with salt and pepper; toss to combine.

PAN-FRIED SHRIMP



Pan-Fried Shrimp image

Small shrimp with simple seasoning. Add other seasonings if you like.

Provided by LeviCooks

Categories     Seafood     Shellfish     Shrimp

Time 8m

Yield 4

Number Of Ingredients 5

½ cup butter, divided
1 pound peeled and deveined bay shrimp
1 tablespoon lemon juice, divided
1 pinch garlic salt, or to taste
salt and ground black pepper to taste

Steps:

  • Melt 6 tablespoons butter in a skillet over high heat. Add shrimp; cook and stir until browned, about 2 minutes. Reduce heat to medium-low. Season shrimp with 1 1/2 teaspoon lemon juice, garlic salt, salt, and pepper; cook for 1 minute. Serve with remaining 2 tablespoons butter and 1 1/2 teaspoon lemon juice.

Nutrition Facts : Calories 292.1 calories, Carbohydrate 0.4 g, Cholesterol 233.6 mg, Fat 24 g, Protein 18.8 g, SaturatedFat 14.8 g, Sodium 482.8 mg, Sugar 0.1 g

PAN-FRIED SHRIMP



Pan-Fried Shrimp image

Served with Green Curry Cashew Sauce, this fried shrimp recipe is an easy alternative to takeout.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 3

1 1/2 pounds large peeled and deveined shrimp
Coarse salt and freshly ground pepper
2 tablespoons olive oil

Steps:

  • Season shrimp with coarse salt and ground pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add half the shrimp; cook until opaque throughout, 2 to 3 minutes. Repeat with another tablespoon oil and remaining shrimp.
  • Serve with Green Curry Cashew Sauce if desired.

PAN-FRIED GARLIC SHRIMP



Pan-Fried Garlic Shrimp image

This is a very easy recipe for pan-fried shrimp with garlic. I like to just eat them with warm baguette slices, but you can serve them as a main with rice or as an appetizer.

Provided by Ruppelig

Categories     Seafood     Shellfish     Shrimp

Time 15m

Yield 3

Number Of Ingredients 6

2 tablespoons vegetable oil
¾ pound large shrimp in the shell
1 shallot, minced
4 cloves garlic, sliced
1 tablespoon extra-virgin olive oil, or to taste
1 fresh lemon, cut into wedges

Steps:

  • Heat oil in a skillet over medium-high heat and cook shrimp until pink on all sides, 3 to 5 minutes. Reduce heat to low. Add shallot and garlic; cook until soft, about 5 minutes. Drizzle with olive oil and serve with lemon wedges.

Nutrition Facts : Calories 233.4 calories, Carbohydrate 8 g, Cholesterol 172.3 mg, Fat 14.7 g, Fiber 1.9 g, Protein 19.6 g, SaturatedFat 2.3 g, Sodium 201.6 mg, Sugar 0.6 g

PAN-FRIED SHRIMP



Pan-Fried Shrimp image

Got ten minutes? Then you have just enough time to make our Pan-Fried Shrimp recipe. It's perfect for a weeknight; it only has three ingredients and cleanup is a breeze. Plus, Pan-Fired Shrimp is a Healthy Living recipe. Next time you're in rush, try our delicious Pan-Fried Shrimp recipe.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 4 servings

Number Of Ingredients 3

1 Tbsp. oil
3/4 lb. uncooked deveined peeled large shrimp
1/4 cup KRAFT Zesty Italian Dressing

Steps:

  • Heat oil in large skillet on medium heat. Add shrimp, placing in single layer in skillet. Cook 2 to 3 min. or bottoms of shrimp are golden brown.
  • Add dressing; cook 2 min. or until shrimp turn pink and dressing is slightly reduced, stirring constantly.

Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 105 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 13 g

CASHEW SHRIMP CURRY



Cashew Shrimp Curry image

Make and share this Cashew Shrimp Curry recipe from Food.com.

Provided by Sandi From CA

Categories     Curries

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb large shrimp, raw and peeled
2 tablespoons curry powder
1/2 teaspoon ground cinnamon
2 tablespoons olive oil, divided use
1 bunch scallion, chopped
1 pint shiitake mushroom
1 (8 ounce) can water chestnuts, sliced
1/2 cup fresh cilantro, coarsely chopped (may substitute with parsley)
1 cup chicken broth or 1 cup vegetable broth
1 cup plain yogurt (whole milk)
1/4 teaspoon sea salt (to taste)
fresh ground black pepper
1 cup cooked rice
1/2 cup cashew nuts, whole for garnish

Steps:

  • In a bowl toss the shrimp with curry powder and cinnamon and set aside.
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  • Add scallions and sauté for 1 minute.
  • Then add mushrooms, water chestnuts and 1/4 cup of cilantro and sauté until mushrooms are tender and transfer to a plate.
  • Using the same skillet, add the remaining 1 tablespoon of olive oil and start sautéing the shrimp for about 1 to 2 minutes.
  • Add the chicken broth slowly and while stirring constantly.
  • Return the sauté mushrooms and water chestnuts to the skillet and season with salt and pepper to taste. Let cook for about 3 to 5 minutes.
  • Turn off the heat and add the yogurt slowly stirring constantly and serve immediately over rice.
  • Garnish with cashews and 1/4 cup of chopped cilantro.

Nutrition Facts : Calories 507, Fat 19.8, SaturatedFat 4.4, Cholesterol 180.8, Sodium 663, Carbohydrate 52.4, Fiber 6.3, Sugar 10.7, Protein 33.4

CASHEW AND COCONUT SHRIMP



Cashew and Coconut Shrimp image

This is a spin on a recipe I created for my cooking show, Patricia Heaton Parties. I love the combination of hot, juicy shrimp with a crispy coating and a zingy dipping sauce. Delish.

Provided by Patricia Heaton

Categories     HarperCollins     HarperCollins     Dinner     Quick & Easy     Shrimp     Kid-Friendly     Coconut     Cashew     Mango     Fry     Appetizer     Hors D'Oeuvre     Small Plates

Yield Makes 18 shrimp, for 4 to 6 appetizer servings

Number Of Ingredients 12

1/2 cup mango peach jam
2 tablespoons white vinegar
1/4 teaspoon red pepper flakes, or to taste
3/4 cup raw cashews
3/4 cup panko bread crumbs
3/4 cup shredded, unsweetened coconut
1/2 cup all-purpose flour
1/2 teaspoon sea salt
Freshly ground black pepper
1 pound large shrimp (this will be about 18), shelled and deveined
Canola oil
2 large eggs, lightly beaten

Steps:

  • Combine the jam, vinegar, and red pepper flakes in a small bowl. Stir to combine. Set aside in the fridge until ready to serve.
  • Place the cashews in a food processor and pulse to break them up a bit. Add the bread crumbs and coconut and pulse a few times just to combine.
  • In a large bowl, whisk together the flour, salt, and pepper. Add the shrimp and toss to coat.
  • In a large, deep skillet over medium heat, heat 1/4 inch canola oil until shimmering.
  • Take a shrimp from the flour, shake off any excess, and dip it in the egg. Shake off any excess egg and dip the shrimp in the cashew mixture. Repeat with the remaining shrimp.
  • Fry the shrimp in the oil, turning once, until golden, and cooked through, 4 to 5 minutes, adding more oil to the pan as needed. Drain cooked shrimp on a wire rack.
  • Arrange cooked shrimp on a platter with the dipping sauce; serve immediately.

SPICY CURRIED FRIED SHRIMP



Spicy Curried Fried Shrimp image

Looking for a classic seafood dinner? Enjoy yogurt marinated shrimps made using Original Bisquick® mix.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 3h45m

Yield 4

Number Of Ingredients 12

1 cup plain yogurt
2 teaspoons red curry powder
1 clove garlic, finely chopped
3/4 teaspoon ground ginger
1/2 teaspoon salt
2 lb uncooked deveined peeled jumbo shrimp
1 1/2 cups Original Bisquick™ mix
1/3 cup sesame seed
1 1/2 teaspoons garam masala
1 teaspoon coarse ground black pepper
Canola oil for frying
Cocktail sauce, if desired

Steps:

  • In 13x9-inch (3-quart) glass baking dish, mix all marinade ingredients. Add shrimp; turn to coat. Cover; refrigerate at least 3 hours or overnight, turning occasionally.
  • Line cookie sheet with foil. Remove shrimp from marinade; discard marinade. Place shrimp on rack on cookie sheet; let stand 10 minutes.
  • In large bowl, stir together Bisquick mix, sesame seed, garam masala and pepper. Toss shrimp in mixture until coated, shaking off excess. Repeat coating process. Return shrimp to rack; let stand 15 minutes. In large heavy skillet, heat 1 inch oil to 350°F. (Temperature will reduce as shrimp are added. For best results, keep temperature between 300°F and 325°F. Carefully drop shrimp, in batches, into hot oil. Fry 3 minutes or until golden; drain on paper towels. Serve with cocktail sauce.

Nutrition Facts : Calories 605, Carbohydrate 41 g, Fat 3 1/2, Fiber 3 g, Protein 57 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1360 mg

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Top Asked Questions

Can you fry shrimp with cashew sauce?
Served with Green Curry Cashew Sauce, this fried shrimp recipe is an easy alternative to takeout. Season shrimp with coarse salt and ground pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add half the shrimp; cook until opaque throughout, 2 to 3 minutes.
How to make green curry shrimp?
This authentic Green Curry Shrimp recipe takes 20 mins to make and tastes just like restaurants! Heat up a small pot on high heat and add the cooking oil. When it's heated, saute the green curry paste for 10 seconds before adding the water. Bring the water to boil and add the shrimps.
How to cook shrimp for stir fry?
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How do you cook pan-fried shrimp?
Next time you're in rush, try our delicious Pan-Fried Shrimp recipe. Heat oil in large skillet on medium heat. Add shrimp, placing in single layer in skillet. Cook 2 to 3 min. or bottoms of shrimp are golden brown. Add dressing; cook 2 min. or until shrimp turn pink and dressing is slightly reduced, stirring constantly.

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