Shrimp CurryShrimp Curry
Shrimp Curry
Shrimp Curry
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Shrimp Curry
0
Servings4
0
Ingredients
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
  1. In a bowl, toss together the shrimp, salt, pepper, curry powder and coconut. A
  2. dd the oil to a large skillet over high heat.
  3. Add the shrimp, lower heat to medium and cook shrimp until tails curl and they begin to turn pink.
  4. 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.
  5. 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
2 lb fresh shrimp (U10 or U12)
Not Available
1/2 tsp salt
Not Available
1/2 tsp black pepper
Not Available
1 tsp curry powder
McCormick Curry Powder
McCormick Curry Powder - 1.75 Ounce
$4.99$2.85/oz
2 Tbs unsweetened shredded coconut
Bob's Red Mill Coconut, Unsweetened, Shredded
Bob's Red Mill Coconut, Unsweetened, Shredded - 12 Ounce
$4.49 was $4.99$0.37/oz
2 Tbs vegetable oil
Brookshire's Vegetable Oil
Brookshire's Vegetable Oil - 24 Fluid ounce
$3.19$0.13/fl oz
1/4 cup mango chutney
Stonewall Kitchen Chutney, Mango
Stonewall Kitchen Chutney, Mango - 8.5 Ounce
$6.99$0.82/oz
1/4 cup chicken broth
Brookshire's Chicken Broth
Brookshire's Chicken Broth - 32 Ounce
$2.39 was $2.69$0.07/oz
1 (6 oz) can coconut milk
Goya Coconut Milk
Goya Coconut Milk - 13.5 Fluid ounce
$3.69$0.27/fl oz
2 Tbs green onions, sliced
Fresh Green Onions, Organic
Fresh Green Onions, Organic - 1 Each
$1.29
2 cups cooked rice
Brookshire's Long Grain Enriched Rice
Brookshire's Long Grain Enriched Rice - 16 Ounce
$1.29 was $2.19$0.08/oz

Directions

  1. In a bowl, toss together the shrimp, salt, pepper, curry powder and coconut. A
  2. dd the oil to a large skillet over high heat.
  3. Add the shrimp, lower heat to medium and cook shrimp until tails curl and they begin to turn pink.
  4. 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.
  5. Remove to a serving bowl and add green onions. Serve with cooked rice.