Curried Coconut Shrimp

Photo by Scott Phillips
Ingredients
- 1 tsp. kosher salt; more to taste
- 1 medium yellow onion, finely diced
- ¾ cup canned diced tomatoes with their juices
- 2 Tbs. fresh lime juice
- ¾ cup coconut milk
- 1/3 cup chopped fresh cilantro
- Freshly ground black pepper
- + 5 more ingredients
-
- 2 tsp. Madras hot curry powder
- 2 Tbs. coarsely chopped ginger
- 3 Tbs. canola or peanut oil
- 1 lb. shrimp (26 to 30 or 21 to 25 per lb.), peeled and deveined
- ½ cup coarsely shredded coconut, preferably unsweetened
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, ...
Variations on Curried Coconut Shrimp
-
Curried Coconut Shrimp
- 2 teaspoons cornstarch
- 1/2 cup frozen petite green peas
- 1 cup light coconut milk
- 1/2 cup water
- +7 other ingredients
Related Articles
Best Wine Deals
-
$16.9615% offInama Colli Berici Carmenere Piu 2010
-
$34.1917% offVincent Girardin Saint-Aubin les Murgers de Dents de Chien Premiere Cru 2006
Comments