Tags
appetizers, basmati rice, coconut, coconut curry, curry, dinner, food, foodie, lunch, main course, main dish, postaday2011, recipe, shrimp, side dishes, supper
I love coconut and I love shrimp… Hubster doesn’t like either. After a long weekend, I decided to indulge in two of my favorite ingredients (and cooked him something different tonight).
Coconut Curry Shrimp
Coconut Curry Shrimp Ingredients:
1 lb. shrimp, 1 minced shallot, 2 c. coconut milk, 1 tsp. minced garlic, 1/2 c. tomato sauce, 1/2 c. dry white wine, 2 Tbsp. fresh chopped cilantro, 1 Tbsp. curry powder, 1 Tbsp. fresh grated ginger, fresh cracked black pepper, fresh ground sea salt
Coconut Curry Shrimp Directions:
Peel & devein shrimp and set aside. Add olive oil and shallot to pan and sauté until soft. Add garlic, ginger and curry and warm. Add tomato sauce, coconut milk, salt and pepper and simmer for about 5 minutes. Stir in shrimp and cook until they turn pink. Stir in cilantro. Serve over basmati rice.
*Serve in small ramekins or dishes as an appetizer.
One of my favorite things about shrimp is that is how quickly it cooks.
What was for dinner tonight?
Young Wifey's Blog 
Sounds like a good recipe. Love coconut. Hope it works with tofu.
Thank you. I’m sure it would!
What a lovely dish. Definitely worth making.
🙂 Mandy
Thanks 🙂
Yum!
Did you get to eat it all? Or did Hubster try it?
Yes I ate it all, no he didn’t. He was really disappointed when he saw that I had curry for dinner and he didn’t…
Love coconut based curries (My husband doesn’t). Your curry sound delicious. I may have to do the same thing, one night 🙂
Hubster like coconut either… but I needed to indulge myself! Thanks!
Yummy!
Thanks!
It looks so pretty and yummy at the same time! We have a coconut hater in the house, I wonder if the curry would hide it;We all love curry…
It’s not incredibly strong, but then again I love coconut and always want more… good luck!
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