Curried-Coconut Shrimp
A flavorful shrimp dish featuring a rich curry and coconut sauce, perfect for seafood lovers seeking a creamy, spicy, and satisfying meal with an exotic touch.
Ingredients
Instructions
- Cook 1 pound of shelled shrimp; drain and set aside.
- In a saucepan, melt 1/4 cup butter or margarine.
- Stir in 3 tablespoons all-purpose flour.
- Add 1 1/2 cups milk all at once; cook and stir until thickened and bubbly.
- Add cooked shrimp, 1/4 cup dry sherry, 1/2 teaspoon salt, dash pepper, and dash paprika.
- Pour the mixture into 5 coquilles (individual baking shells).
- Sprinkle each serving with 1 tablespoon grated coconut.
- Broil 3 to 4 inches from the heat until the coconut is browned.
Tips & Substitutions
For perfectly cooked shrimp, avoid overcooking; they should turn pink and opaque. If you're out of dry sherry, a splash of white wine or chicken broth can work as a substitute. To enhance the flavor, consider adding a teaspoon of curry powder to the shrimp mixture for a curried twist. If you prefer a gluten-free option, use almond flour instead of all-purpose flour.
Serving Suggestions
Serve the Curried-Coconut Shrimp in individual baking shells for a beautiful presentation. Pair with jasmine rice or a fresh green salad for a light meal. A side of Mom'S Vegetable Dip can add a refreshing crunch to your dinner. For a delightful finish, consider serving Bananas 'N' Cream Bundt Cake for dessert.
Storage & Reheating
Allow leftovers to cool completely before storing them in an airtight container in the refrigerator. They can be kept for up to 2 days. To reheat, place the shrimp mixture in an oven-safe dish, cover with foil, and heat in a preheated oven at 350°F until warmed through, about 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Curried-Coconut Shrimp contains roughly 888 calories, with 16g protein, 178g carbohydrates, and 14g fat. It is an excellent source of calcium (33% of the Daily Value), protein (32% of the Daily Value), and iron (28% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 1915mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just ensure they are thawed completely and patted dry before cooking to achieve the best texture. Cooking with fresh shrimp will give a slightly better flavor, but frozen shrimp can be a convenient alternative.
What can I substitute for grated coconut?
If you don't have grated coconut, you can use panko breadcrumbs for a crunchy topping or finely chopped nuts for added texture. Both options will provide a different flavor profile but will still complement the dish well.
How can I make this recipe spicier?
To add more heat, consider incorporating diced jalapeños or a dash of cayenne pepper to the shrimp mixture. You can also serve with a side of sriracha or a spicy dipping sauce to allow guests to adjust the heat to their preference.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).