Coconut-Shrimp Curry

In this flavorful shrimp recipe, shrimp are marinated in a mildly spiced curry with the slight hint of coconut.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 35 mins
• Calories: 418 Calories

Ingredients

• ½ teaspoon salt
• 1 cup shredded coconut
• ½ teaspoon ground black pepper
• 2 cups water
• salt to taste
• ¼ teaspoon ground black pepper
• ½ teaspoon ground turmeric
• 1 pound shrimp, peeled and deveined
• 4 green chile peppers, chopped
• ¼ teaspoon ground red pepper
• 2 teaspoons ground coriander
• ¼ cup oil
• 1 teaspoon ginger paste
• 1 tablespoon water, or as needed
• ½ teaspoon garlic paste
• 2 curry leaves, or to taste (Optional)
• 2 medium onion, minced
• 1 ½ teaspoons sambar powder

Recipe Instructions

Step 1

Combine salt, black pepper, and red pepper in a large bowl. Add water to make a fine paste. Add shrimp and toss, making sure shrimp are well coated. Refrigerate while making the sauce.

Step 2

Combine water and coconut in a microwave-safe bowl and cook in the microwave oven for 1 hour. Strain and reserve water; discard coconut. Set coconut water aside.

Step 3

Heat oil in a skillet over medium heat. Add curry leaf and chile peppers. Cook and stir for 1 minute. Add onion and cook until browned, adding water as needed to prevent sticking, 10 to 15 minutes.

Step 4

Add ginger paste and garlic paste and cook, stirring constantly, for 1 minute. Add coriander, sambar powder, and turmeric and stir for 1 minute. Add reserved coconut water and marinated shrimp. Cook until shrimp are curled and opaque, adding more water as needed, about 5 minutes more. Season with black pepper and salt.