Curried Shrimp Recipes
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- Curry Shrimp with Broccoli
- Red Curry Shrimp with Plantain Tempura
- Red Thai Curry Shrimp Golden Pineapple
- Shrimp & Chicken Curry Recipe
- Shrimp & Mango Curry Recipe
- Shrimp Curry Recipe
- Shrimp Curry Salad With Cashews
- Shrimp Curry with Asparagus & Snap Peas
- MORE
Shrimp & Mango Curry Recipe
Ingredients
2 tablespoons olive oil
1 1/2 shallots, minced
2 tablespoons peeled and finely chopped fresh ginger
3 cloves garlic, minced
1 tomato, peeled and seeded, then diced
1 1/2 teaspoon curry powder
1/4 teaspoon ground coriander
1 cup chicken or vegetable stock
1/2 cup light coconut milk
1 stalk lemongrass, tender bottom (4 inches only, quartered lengthwise)
1 1/4 pound large shrimp (prawns), peeled and deveined
1 teaspoon ground turmeric
2 tablespoons dry white wine
1 cup shelled edamame
1/2 cup diced mango
1/2 teaspoon salt
2 tablespoons fresh basil chiffonade
Directions:
In a saucepan, heat 1 tablespoon olive oil over medium heat. Add shallots, ginger and garlic and sauté until fragrant, about 3 minutes. Add tomato, curry powder and coriander and simmer until tomato begins to soften, about 1 minute.
Add stock, coconut milk and lemongrass. Raise heat to high and bring to a boil, then reduce the heat to medium-low and simmer for 3 minutes to allow the flavours to blend. Remove from heat.
In a nonstick sauté pan, heat remaining 1 tablespoon olive oil over medium-high heat. Add shrimp, sprinkle with the turmeric, and cook for about 3 minutes.
Turn shrimp and cook until pink and opaque throughout, about 2 minutes longer. Transfer to a bowl and keep warm.
Add wine and deglaze pan, stirring with a wooden spoon to scrape up any browned bits. Add curry sauce to the pan, raise heat to high, and bring to boil.
Reduce heat to medium, add edamame, and cook until edamame are tender-crisp, about 3 minutes. Return shrimp to the pan and cook for 1 minute. Remove from heat. Add mango and salt and stir to combine.
Discard the lemongrass. Divide the curry among warmed individual plates and garnish with basil.
Serves 4
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