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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