Coconut Shrimp Curry With Mango Food

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COCONUT SHRIMP WITH MANGO SALSA



Coconut Shrimp with Mango Salsa image

Provided by Food Network

Categories     appetizer

Time 1h20m

Yield 4 servings

Number Of Ingredients 26

20 jumbo shrimp
1 teaspoon unsweetened cocoa powder
1 teaspoon curry powder
1 teaspoon lemon pepper
8 ounces lager beer
1 cup self-rising flour
1 cup all-purpose flour
8 ounces shredded coconut
3 tablespoons extra-virgin olive oil
1/2 cup Pineapple Mango Salsa, recipe follows
2 1/2 tablespoons shredded coconut
1 teaspoon chopped lemon zest
2 cups cooked long-grain white rice
1 cup 1/4-inch-diced mango
1 cup 1/4-inch-diced pineapple
1 cup 1/4-inch-diced tomato
1/2 cup 1/4-inch-diced yellow onion
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon white wine vinegar
1/2 cup 1/4-inch-diced green pepper
1 tablespoon chopped fresh Italian parsley
1 tablespoon seeded and diced jalapeño pepper
1 teaspoon finely chopped garlic
1/4 teaspoon kosher salt
Pinch ground black pepper

Steps:

  • For the coconut shrimp: Peel, devein and butterfly the shrimp, leaving the tails on. Rinse and pat dry.
  • Line a sheet pan with paper towels and arrange the shrimp on top. Sprinkle with the cocoa powder, curry powder and lemon pepper. Refrigerate for 10 minutes to allow the seasoning to be absorbed.
  • Mix together the beer and the self-rising flour in a bowl to make a batter.
  • Add the all-purpose flour to another bowl, and the coconut to a third. Arrange the bowls in a row so that the flour bowl is first, batter bowl second and coconut bowl third.
  • Line a sheet pan with wax paper. Dip each shrimp into the flour, followed by the batter and finally the coconut, pressing down lightly so that the coconut adheres to the shrimp. Transfer the dressed shrimp to the lined sheet pan. Refrigerate at least 10 minutes and up to 4 hours.
  • Once ready, line a plate with paper towels and set aside. Add 1 tablespoon oil to a 12-inch skillet. Heat the oil until it is shimmering and hot enough to pan-fry the shrimp.
  • Add 6 to 7 of the battered shrimp and cook until golden brown on both sides. Transfer to the lined plate to absorb excess oil.
  • Continue until all the shrimp are cooked, adding more oil as needed.
  • For the tropical rice: Stir the Pineapple Mango Salsa, coconut and lemon zest into the rice and serve immediately with the shrimp.
  • Combine the mango, pineapple, tomato, onion, lemon juice, oil, vinegar, green pepper, parsley, jalapeño, garlic, salt and pepper in a large mixing bowl. Taste for salt and pepper and add more if needed.
  • Chill the salsa in a covered container. Will keep in the refrigerator for 4 days.

COCONUT CURRY SHRIMP



Coconut Curry Shrimp image

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons salted butter
1 1/2 pounds peeled and deveined raw shrimp (I used U10, but any size is fine)
4 cloves garlic, minced
1 medium onion, finely diced
1 tablespoon curry powder
One 13 1/2-ounce can coconut milk (I used A Taste of Thai brand)
2 tablespoons honey, or more to taste
1/4 teaspoon kosher salt, or more to taste
Juice of 1 lime, or more to taste
12 fresh basil leaves, chopped, plus more for garnish
Hot sauce, as needed, optional
Cooked basmati rice, for serving

Steps:

  • Heat the butter in a large skillet (I used nonstick) over medium-high heat. Add the shrimp and cook, turning them over halfway through, until fully cooked, 2 to 3 minutes. Remove to a plate and set aside.
  • Add the garlic and onions to the skillet and stir to cook for 2 minutes. Sprinkle the curry powder over the onions and continue cooking, stirring, for another couple of minutes. Reduce the heat to medium low and pour in the coconut milk, stirring to combine. Add the honey, salt and lime juice, and allow the sauce to heat up until bubbling gently. Add the shrimp to the sauce, tossing to coat, and allow it to simmer until slightly thickened, 2 to 3 minutes. Taste the sauce and add more salt, lime juice or honey, depending on your taste. Stir in the basil. (Add hot sauce if you want a little kick.)
  • Serve the shrimp and sauce over a bed of cooked basmati rice, garnishing with more basil. Delicious!

COCONUT SHRIMP AND MANGO DIPPING SAUCE



Coconut Shrimp and Mango Dipping Sauce image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 15

1 cup diced fresh ripe mango
2 tablespoons BBQ sauce
1 tablespoon honey
1 tablespoon lime juice
1/2 teaspoon kosher salt
Vegetable oil, for frying
1/2 cup cornstarch
1/2 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 large eggs
1 cup shredded sweetened coconut flakes
1 cup panko breadcrumbs
1 1/2 pounds peeled and deveined jumbo shrimp, butterflied (about 36)
Lime wedges, for garnish

Steps:

  • For the mango dipping sauce: Add the mango, BBQ sauce, honey, lime juice and salt to a blender and blend until smooth. Transfer to a small bowl; set aside.
  • For the shrimp: Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.
  • Combine the cornstarch, flour, salt and pepper in a bowl. Beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the coconut flakes and breadcrumbs.
  • Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg wash and finally in the coconut breadcrumbs, pressing to make sure each shrimp has an even coating.
  • Fry the shrimp in the oil in batches of 8 to 12 until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate.
  • Arrange on a platter and serve immediately alongside the dipping sauce. Garnish with lime wedges.

COCONUT SHRIMP CURRY WITH MANGO



Coconut Shrimp Curry with Mango image

A flavorful shrimp curry sweetened with the use of mango and sweet potato.

Provided by Holly

Categories     Seafood     Shellfish     Shrimp

Time 1h20m

Yield 4

Number Of Ingredients 13

1 medium sweet potato, cubed
10 ounces uncooked medium shrimp, peeled and deveined
¾ cup coconut milk
1 (5 ounce) container plain yogurt
3 tablespoons tomato paste
2 ½ tablespoons curry powder
2 cloves garlic, minced
1 (1 inch) piece fresh ginger, grated
⅛ teaspoon cayenne pepper
1 red bell pepper, chopped
1 mango, cubed
2 cups cauliflower, or more to taste
2 cups cooked rice

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Place sweet potato on a greased baking sheet.
  • Bake in the preheated oven until fork-tender, about 30 minutes.
  • Meanwhile, cook shrimp in boiling water until pink, about 5 minutes.
  • Stir coconut milk, yogurt, tomato paste, curry powder, garlic, ginger, and cayenne together in a large skillet. Bring to a boil and then turn heat to low and add red bell pepper, mango, and cauliflower. Add sweet potato once done. Simmer for at least 20 minutes.
  • Serve curry over cooked rice.

Nutrition Facts : Calories 392.9 calories, Carbohydrate 56 g, Cholesterol 108.4 mg, Fat 11.3 g, Fiber 7.2 g, Protein 19.8 g, SaturatedFat 8.8 g, Sodium 300.3 mg, Sugar 16.6 g

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