Shrimp Curry
Recipe - Welcome
Shrimp Curry
0
Servings4
0Ingredients
2 lb fresh shrimp (U10 or U12)
1/2 tsp salt
1/2 tsp black pepper
1 tsp curry powder
2 Tbs unsweetened shredded coconut
2 Tbs vegetable oil
1/4 cup mango chutney
1/4 cup chicken broth
1 (6 oz) can coconut milk
2 Tbs green onions, sliced
2 cups cooked rice
Directions
- In a bowl, toss together the shrimp, salt, pepper, curry powder and coconut. A
- dd the oil to a large skillet over high heat.
- Add the shrimp, lower heat to medium and cook shrimp until tails curl and they begin to turn pink.
- Add the chutney, broth and coconut and toss to coat. Sauté for 2 to 3 minutes until shrimp are cooked through and sauce begins to thicken.
- Remove to a serving bowl and add green onions. Serve with cooked rice.
0 minutes
Prep Time
0 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Fresh Gulf Shrimp, Individually Quick Frozen - 1 Pound
$11.99 avg/ea$11.99/lb
Not Available
Not Available
McCormick Curry Powder - 1.75 Ounce
$4.99$2.85/oz
Bob's Red Mill Coconut, Unsweetened, Shredded - 12 Ounce
$4.99$0.42/oz
Brookshire's Vegetable Oil - 24 Each
$3.19$0.13 each
Stonewall Kitchen Chutney, Mango - 8.5 Ounce
$6.99$0.82/oz
Brookshire's Chicken Broth - 32 Each
$2.39 was $2.69$0.07 each
Goya Coconut Milk - 13.5 Fluid ounce
$3.69$0.27/fl oz
Fresh Green Onions, Organic - 1 Each
$1.29
Brookshire's Long Grain Enriched Rice - 16 Each
$1.29 was $2.19$0.08 each
Directions
- In a bowl, toss together the shrimp, salt, pepper, curry powder and coconut. A
- dd the oil to a large skillet over high heat.
- Add the shrimp, lower heat to medium and cook shrimp until tails curl and they begin to turn pink.
- Add the chutney, broth and coconut and toss to coat. Sauté for 2 to 3 minutes until shrimp are cooked through and sauce begins to thicken.
- Remove to a serving bowl and add green onions. Serve with cooked rice.