BREADED CURRY SHRIMP
A fruity dipping sauce adds to the fun of this simply wonderful, fast-fixing entree from Ann Nace of Perkasie, Pennsylvania.
Provided by Taste of Home
Categories Appetizers Dinner
Time 30m
Yield 4 servings (1/2 cup sauce).
Number Of Ingredients 15
Steps:
- In a shallow bowl, beat egg and water. In another bowl, combine the bread crumbs, curry, salt and pepper. Dip shrimp in egg mixture, then roll in crumb mixture. , Place in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with butter. Bake at 400° for 7-9 minutes on each side or until golden brown. , In a small saucepan coated with cooking spray, cook garlic over medium heat for 1 minute. Add spreadable fruit, soy sauce and ginger. Bring to a boil. Combine cornstarch and lemon juice until smooth; stir into pan. Return to a boil; cook and stir for 1-2 minutes or until thickened. Serve with shrimp.
Nutrition Facts : Calories 327 calories, Fat 9g fat (4g saturated fat), Cholesterol 237mg cholesterol, Sodium 892mg sodium, Carbohydrate 37g carbohydrate (17g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
EASY BREADED SHRIMP
Steps:
- Heat oil in a large skillet. Dip the shrimp in the egg, then coat the shrimp with bread crumbs. Fry the shrimp in the hot oil.
Nutrition Facts : Calories 280.7 calories, Carbohydrate 20.1 g, Cholesterol 120.5 mg, Fat 14.2 g, Fiber 1.2 g, Protein 17.4 g, SaturatedFat 2.1 g, Sodium 301.1 mg, Sugar 1.7 g
CURRY SHRIMP
I created this Indian-style shrimp when we were entertaining some friends, one of our favorite things to do. It works on the stovetop or the grill. -Shana Conradt, Appleton, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Add shrimp; cook and stir 2 minutes. Add garlic and curry powder; cook and stir 30-60 seconds longer or until shrimp turn pink., Remove from heat. Stir in remaining ingredients. If desired, serve with rice.
Nutrition Facts : Calories 147 calories, Fat 5g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 293mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges
CURRIED BAKED SHRIMP
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a shallow baking dish with cooking spray.
- Layer shrimp in the bottom of the prepared pan.
- Mix butter, Dijon mustard, lemon juice, honey, curry powder, salt, and paprika together in a bowl. Pour over shrimp.
- Bake in the preheated oven until shrimp are no longer transparent, stirring twice, about 20 minutes.
Nutrition Facts : Calories 139.5 calories, Carbohydrate 3.2 g, Cholesterol 184.3 mg, Fat 5.4 g, Fiber 0.1 g, Protein 18.6 g, SaturatedFat 3 g, Sodium 468.6 mg, Sugar 2.2 g
CHINESE SHRIMP CURRY
Make and share this Chinese Shrimp Curry recipe from Food.com.
Provided by ElizabethKnicely
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, combine cornstarch, curry and sugar. Mix in soy sauce, vinegar and chicken broth. Set aside.
- In wok or heavy skillet, heat 1 teaspoon oil over high heat. Add carrots, pepper, peas, ginger and garlic. Stir-fry until vegetables are brightly colored, about 1 minute. Transfer onto plate with slotted spoon.
- Place remaining oil in pan and set over high heat. Add shrimp and stir-fry until pink, about 1 minute.
- Return vegetables to pan. Stir sauce mixture and pour into pan. Simmer gently until shrimp are white in center, 2-3 minutes. Serve immediately over rice.
- Makes 4 servings.
"BAKED" SHRIMP CURRY
Yet another weird but wonderful recipe that only came about because I was being lazy and didn't want to wash too many dishes. I marinated some shrimp in a coconut milk mixture and then, being frugal as I am, decided to just cook it, marinade and all. I was quite sure the marinade would mostly evaporate, but lucky for us, I was wrong. What resulted was a baked shrimp curry that is as wonderful as it is weird-sounding.
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a large bowl, stir together the coconut milk, onion, Garam Masala, ginger, garlic, turmeric, salt and cayenne, until well blended.
- Add the shrimp and toss until coated with sauce on all sides. Marinate at room temperature for 30 minutes.
- Transfer the shrimp and marinade to a 7-inch round baking pan with 4-inch sides. Place the pan in the air-fryer basket. Set the air fryer to 375 degrees F for 10 minutes, stirring halfway through the cooking time.
- Transfer the shrimp to a serving bowl or platter. Sprinkle with the cilantro and serve.
- Combine the coriander, cumin, cloves, cardamom, bay leaves, chiles and cinnamon in a clean coffee or spice grinder. Grind, shaking the grinder lightly so all the seeds and bits get into the blades, until the mixture is broken down to a moderately fine powder.
- Unplug the grinder and turn it upside down. (You want all the ground spices to collect in the lid so you can easily scoop them out without cutting yourself on the blades.) Transfer the garam masala to an airtight container and store in a cool, dark place for a month or two. Makes 1/4 cup.
EASY CURRIED SHRIMP
This is my mom's recipe - it's very quick to make. I used to make this in college every Friday during Lent. You can make the curry start to finish in the time it takes the rice to cook. The amount of curry and ginger is the starting amount; I use up to twice that much, but adjust it to taste.
Provided by ChrisMc
Categories Curries
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter with curry, onion, and ginger and cook until onion begins to soften.
- Add the flour and stir to combine with butter.
- Add the broth, milk, salt, sugar and lemon and stir to combine with flour.
- Bring to a simmer and add the shrimp.
- Simmer until the shrimp is cooked.
- Serve over rice.
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