Tuesday, April 2, 2013

Ginger-Coconut Curry Shrimp

Last Friday, I was in the mood for curry and coconut with some heat and I also wanted shrimp! So here's what I came up with, and it was delicious! The Hub and I had seconds, not something we do often, as we both try to not over-indulge, but we just couldn't resist!

Serves 4

Shrimp stock:
Using all the shrimp peels, plus  1 small onion roughly chopped, skin and all, 4 cups of water. Cook in a mini slow cooker on low for 8 hours or stove top bring to a boil for one minute, simmer for an hour or longer. Using the onion's skin adds flavor and a rich color to the stock. Freeze any leftover stock for use in future recipes!

Mix 1 cup shrimp stock + 1 cup coconut milk + 3 tablespoons unsweetened finely shredded coconut and 2 teaspoons honey together. Set aside 1/4 cup, and when cooled add 2 generous teaspoons of cornstarch, stir to incorporate.

Marinade for shrimp
2 generous teaspoon of curry
4oz greek yogurt
3 cloves garlic minced
1" piece of ginger root, finely minced
1/2 teaspoon salt
Marinate overnight or a minimum 4 hour

1.5 # large shrimp, peeled and deveined.
1" piece of ginger root peeled and minced.
5 cloves garlic minced
Scotch bonnet pepper to taste
1/4 cup shrimp stock with 3-5 drops of fish sauce. Omit the fish sauce if you don't have it.
1/2 teaspoon salt
3oz plain greek yogurt
5-6 scallions sliced diagonally about 1" long.

Heat 1 tablespoon canola oil in a large stainless steel skillet over medium-low heat. Add the ginger, garlic and scotch bonnet. Stir continuously for 2 minutes. Remove from pan set aside.

If needed add 1/2 teaspoon canola. Increase heat to medium. Working in batches cook shrimp on each side, till just pink and turning only once. Remove to a large glass bowl, set aside. Deglaze the pan by adding the reserved 1/4 cup shrimp stock. Scrap off bits from bottom of pan. 
Stir back in the ginger-garlic-pepper mixture, salt and pour all but 1/4 cup of the stock, coconut milk & honey mixture. Cook over medium low heat for 3-5 minutes, do not allow to boil, keep at a simmer. Add the stock-cornstarch mixture to simmering sauce. Allow to cook until thickened. Through a fine mesh strainer pour sauce over the shrimp in the bowl. Add shrimp and sauce back into the pan and allow to heat up and simmer for 2-3 minutes. Turn off heat, add yogurt and scallions, mix well.

Serve with jasmine rice, naan bread and a light salad. A dollop of greek yogurt helps cool down the heat from the scotch bonnet pepper. Great with a crisp white wine or pale ale. Enjoy!


  1. Can I make this with chicken?

    1. Of course! Just be sure to cook the chicken all the way through or if you have left over chicken, at least one pound, you can use that to make it a super fast meal. Substitute the shrimp stock for chicken stock, homemade or stock in a box.