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Curried Coconut Shrimp

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Serves four.

  • 1/2 cup coarsely shredded coconut, preferably unsweetened
  • 3 Tbs. canola or peanut oil
  • 1 medium yellow onion, finely diced
  • 2 Tbs. coarsely chopped ginger
  • 1 tsp. kosher salt; more to taste
  • 2 tsp. Madras hot curry powder
  • 3/4 cup canned diced tomatoes with their juices
  • 3/4 cup coconut milk
  • Freshly ground black pepper
  • 1 lb. shrimp (26 to 30 or 21 to 25 per lb.), peeled and deveined
  • 1/3 cup chopped fresh cilantro
  • 2 Tbs. fresh lime juice

In a 12-inch skillet over medium heat, toast the coconut, tossing often, until lightly browned, 2 to 5 minutes. Transfer to a plate.

Heat 1-1/2 Tbs. of the oil in the skillet over medium heat until shimmering hot. Add the onion and ginger, sprinkle with 1/2 tsp. of the salt, and cook, stirring, until softened, 3 to 5 minutes. Add the curry powder and cook, stirring, for 1 minute. Add the tomatoes and coconut milk and cook, stirring, until the mixture reduces slightly, 3 to 5 minutes. Transfer to a blender and purée. Season to taste with salt and pepper.

Toss the shrimp with the remaining 1/2 tsp. salt and several grinds of pepper. Rinse and dry the skillet. Set over medium-high heat until hot, 1 minute. Add the remaining 1-1/2 Tbs. oil and once it's shimmering hot, add the shrimp. Cook without touching for about 2 minutes, allowing the shrimp to brown nicely. Flip and cook until they turn almost completely pink (but are not quite cooked through), about 1-1/2 more minutes.

Add the curry sauce and simmer, stirring, until the shrimp are cooked through and the sauce is hot, 1 to 2 minutes. Stir in half of the cilantro and half of the lime juice. Season to taste with more salt, pepper, and the remaining lime juice. Serve sprinkled with the toasted coconut and the remaining cilantro.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 350; Fat (g): 27; Fat Calories (kcal): 240; Saturated Fat (g): 14; Protein (g): 20; Monounsaturated Fat (g): 7; Carbohydrates (g): 10; Polyunsaturated Fat (g): 3.5; Sodium (mg): 610; Cholesterol (mg): 170; Fiber (g): 3;

Photo: Scott Phillips

Perfect! My family loved it and its now on regular rotation. My curry powder isn't hot so I add in cayenne pepper to our taste, and use fresh coconut also I've used low fat coconut milk with good results but I think the full fat version is better.

Absolutely delicious! This was a big hit with my kids (though for them I kept the cilantro and toasted coconut as optional garnishes). I used coconut chips and crumbled them a bit with my fingers before toasting as I didn't have coarse shredded coconut. The dish was saucier than I expected but eating it with rice made for a delicious meal.

I followed the recipe faithfully, but was disappointed with the results. The flavors seemed to cancel each other out. I didn't get the taste of the coconut, nor the cilantro, nor shrimp. It all just seemed to get lost. I used a really good curry poweder from Penzey's, but this just didn't work for me.

This dish was absolute perfection. I thought it was better than any curry I've ever had out at a restaurant. I've found that so many curries I've had out are overly greasy and heavy, but this one (while I'm sure not a low-fat dish by any means) was rich, but not overly so.

We used a mild curry and it was still great.

This was way yummy. Everyone wanted more and are begging me to make it again. I have sneaky feeling it is high in fat like many coconut milk recipes, but maybe that's why it tastes so good. I will definitely make it again!

I have to respectfully disagree with the previous reviewer. I really felt like this was a really good recipe and would put it into my regular rotation. I only wish I had made it hotter. I didn't have Madras curry powder, so instead used a hot curry powder (Cochin-style)from Penzeys Spices. My husband and I both felt that it was a dish we would have been pleased to have been served in a restaurant. Just a matter of different tastes.

Fairly good, but not great, recipe. It's easy, but the prep work is somewhat time consuming. The sauce was a bit sharp for my tastes. Next time I would cut down on the tomatoes, add a bit of sugar to cut the bite, and perhaps mix some sweeter curry in with the hot curry. It's important to use judgement as to when things are done and not go by the timer. You need to devote you full attention to the cooking, otherwise you risk overcooking and ruining the receipe. Hence, the prep work is a must more than ever.

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