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Ingredients

Adjust Servings:
1 Can Coconut Cream
1 Bag Raw Shrimp
1 Lime
1 Cup Shelled Edamame
1 Cup Carrot Shredded
2 Tbsp Curry Powder
1 Tbsp Garam Masala
1 Yellow Onion
1 Garlic Cloves Chopped
2 Tbsp Coconut Oil
Cilantro
Chili Paste Optional
 
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.
 

Dayle’s Coconut Curry Shrimp

With edamame

Posted By Chef Rodney on March 3rd, 2017 under Seafood
 

I’ve cooked just about everything really.

— Jamie Oliver
  • 30 min
  • Serves 4
  • Medium
  • Recipe Not Reviewed Yet

Ingredients

 
My cousin Dayle shared this recipe with me to include in my Book.

At first I was a little hesitant because my wife doesn’t like shell fish and we rarely eat dishes made with curry. But I decided to give it a shot as Dayle told me this was one of her favorite dishes. And boy was she right! This is a great tasting recipe.

 
 

How to Make this Recipe

1
Done

In a skillet cook shrimp until pink and set aside in a bowl (Do Not Overcook).

2
Done

In the same skillet, cook onion in coconut oil until translucent. Add garlic at last minute ensuring it doesn’t burn.

3
Done

Add curry and garam masala and cook until fragrant. Add can of coconut cream and let simmer for 5 minutes or until it starts to reduce.

4
Done

Add carrots and edamame. Add shrimp and take off heat. Add lime juice. Add chili paste if desired. Garnish with cilantro.

Chef's Notes

- Serve over rice or in a bowl with naan bread for dipping.-
 
 
 

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