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Shrimp Coconut Curry Recipe

   
 

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     Shrimp Coconut Curry

Category   Entrees - Maindishes
Sub Category   Quick Meals
Servings   4
Preptime   15 min.

Ingredients
1.5 - 2 lbs. deveined, shelled shrimp w/tails removed
1 c full fat coconut milk
2T coconut oil
2 tsp. curry powder (no garlic in blend)
1 tsp. salt
2 tsp. maple syrup
 

Instructions
Combine all ingredients with the exception of shrimp in large mixing bowl and mix well to fully combine. Add shrimp and toss well to evenly coat. Refrigerate for 1 hour.
In large, deep fry pan, heat over medium high heat and add shrimp with marinade in single, even layer. If pan will not hold shrimp in single layer, do in two separate batches, so as not to overcrowd the pan.
Cook over medium high heat 6 min., until shrimp have turned completely pink and tails have curled, turning shrimp halfway through cooking. Reduce heat to low and continue to cook for 3 minutes, until liquid has reduced and thickened.
Serve shrimp with sauce.
Serving Suggestions
Serve with rice, sautéed summer squashes and papaya slices


Originally Submitted
4/1/2014





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