Curried Coconut Shrimp

Curried Coconut Shrimp
Photo by Scott Phillips

Ingredients

  • ½ cup coarsely shredded coconut, preferably unsweetened
  • 1 medium yellow onion, finely diced
  • Freshly ground black pepper
  • 2 Tbs. fresh lime juice
  • 2 Tbs. coarsely chopped ginger
  • ¾ cup canned diced tomatoes with their juices
  • ¾ cup coconut milk
  • + 5 more ingredients
    • 2 tsp. Madras hot curry powder
    • 1 tsp. kosher salt; more to taste
    • 3 Tbs. canola or peanut oil
    • 1/3 cup chopped fresh cilantro
    • 1 lb. shrimp (26 to 30 or 21 to 25 per lb.), peeled and deveined

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, ...

View full recipe at Fine Cooking

Comments

Variations on Curried Coconut Shrimp

  • Curried Coconut Shrimp
    • 3 cups hot cooked basmati rice
    • 2 teaspoons cornstarch
    • 1/2 cup frozen petite green peas
    • 1 teaspoon curry powder
    • 1 cup light coconut milk
    • +6 other ingredients


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