Baked Shrimp Curry Recipes

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CURRY SHRIMP



Curry Shrimp image

I created this Indian-style shrimp when we were entertaining some friends, one of our favorite things to do. It works on the stovetop or the grill. -Shana Conradt, Appleton, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 11

1 tablespoon olive oil
1/4 cup finely chopped onion
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
1 garlic clove, minced
1 teaspoon curry powder
1/3 cup fat-free plain Greek yogurt
2 tablespoons chopped fresh cilantro
1 tablespoon water
1/4 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice, optional

Steps:

  • In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Add shrimp; cook and stir 2 minutes. Add garlic and curry powder; cook and stir 30-60 seconds longer or until shrimp turn pink., Remove from heat. Stir in remaining ingredients. If desired, serve with rice.

Nutrition Facts : Calories 147 calories, Fat 5g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 293mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges

CURRIED BAKED SHRIMP



Curried Baked Shrimp image

This is a baked shrimp recipe with a curry and honey-mustard sauce. Great for appetizers at a party or a main dish.

Provided by JKHILL

Categories     Seafood     Shellfish     Shrimp

Time 40m

Yield 8

Number Of Ingredients 9

1 serving cooking spray (such as Pam®)
2 pounds large shrimp, peeled and deveined
3 tablespoons melted butter
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 tablespoon honey
1 teaspoon curry powder
½ teaspoon salt
½ teaspoon paprika

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a shallow baking dish with cooking spray.
  • Layer shrimp in the bottom of the prepared pan.
  • Mix butter, Dijon mustard, lemon juice, honey, curry powder, salt, and paprika together in a bowl. Pour over shrimp.
  • Bake in the preheated oven until shrimp are no longer transparent, stirring twice, about 20 minutes.

Nutrition Facts : Calories 139.5 calories, Carbohydrate 3.2 g, Cholesterol 184.3 mg, Fat 5.4 g, Fiber 0.1 g, Protein 18.6 g, SaturatedFat 3 g, Sodium 468.6 mg, Sugar 2.2 g

"BAKED" SHRIMP CURRY



Yet another weird but wonderful recipe that only came about because I was being lazy and didn't want to wash too many dishes. I marinated some shrimp in a coconut milk mixture and then, being frugal as I am, decided to just cook it, marinade and all. I was quite sure the marinade would mostly evaporate, but lucky for us, I was wrong. What resulted was a baked shrimp curry that is as wonderful as it is weird-sounding.

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 17

3/4 cup unsweetened full-fat coconut milk
1/4 cup finely chopped yellow onion
2 teaspoons Garam Masala, recipe follows
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 teaspoon ground turmeric
1 teaspoon kosher salt
1/4 to 1/2 teaspoon cayenne pepper
1 pound raw shrimp (21 to 25 count), peeled and deveined
2 teaspoons chopped fresh cilantro
2 tablespoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon whole cloves
1/2 teaspoon cardamom seeds (from green/white pods)
2 dried bay leaves
3 dried red chiles or 1/2 teaspoon cayenne pepper or red pepper flakes
One 2-inch piece cinnamon or cassia stick

Steps:

  • In a large bowl, stir together the coconut milk, onion, Garam Masala, ginger, garlic, turmeric, salt and cayenne, until well blended.
  • Add the shrimp and toss until coated with sauce on all sides. Marinate at room temperature for 30 minutes.
  • Transfer the shrimp and marinade to a 7-inch round baking pan with 4-inch sides. Place the pan in the air-fryer basket. Set the air fryer to 375 degrees F for 10 minutes, stirring halfway through the cooking time.
  • Transfer the shrimp to a serving bowl or platter. Sprinkle with the cilantro and serve.
  • Combine the coriander, cumin, cloves, cardamom, bay leaves, chiles and cinnamon in a clean coffee or spice grinder. Grind, shaking the grinder lightly so all the seeds and bits get into the blades, until the mixture is broken down to a moderately fine powder.
  • Unplug the grinder and turn it upside down. (You want all the ground spices to collect in the lid so you can easily scoop them out without cutting yourself on the blades.) Transfer the garam masala to an airtight container and store in a cool, dark place for a month or two. Makes 1/4 cup.

SHRIMP CURRY



Shrimp Curry image

Here's a tasty way to add seafood to your diet. It's great with chicken, too. Either way, your family will request this satisfying dish again and again! Agnes Ward - Stratford, ON

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1/4 cup finely chopped onion
1-1/2 teaspoons curry powder
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup reduced-sodium chicken broth
1 cup fat-free milk
1 pound uncooked medium shrimp, peeled and deveined
3/4 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon ground ginger
1/2 teaspoon lemon juice
2 cups hot cooked rice

Steps:

  • In a large skillet, saute onion and curry in butter until tender. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add the shrimp, sugar, salt and ginger. Cook and stir over medium heat until shrimp turn pink. Remove from the heat; stir in lemon juice. Serve with rice.

Nutrition Facts : Calories 305 calories, Fat 8g fat (4g saturated fat), Cholesterol 154mg cholesterol, Sodium 640mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 1g fiber), Protein 24g protein.

HOME-STYLE SHRIMP CURRY



Home-Style Shrimp Curry image

Provided by Food Network Kitchen

Categories     main-dish

Time 46m

Yield 4 servings

Number Of Ingredients 12

1 cup basmati rice, rinsed
2 teaspoons Madras-style curry powder
Kosher salt
3 1/2 tablespoons vegetable oil
1 medium white onion, quartered
3 cloves garlic
1 2-inch piece ginger, peeled
1 14.5-ounce can diced tomatoes
1 to 2 serrano chile peppers, halved (remove seeds for less heat)
1 pound medium shrimp, peeled and deveined
1/2 cup whole or low-fat plain yogurt
1/3 cup chopped fresh cilantro

Steps:

  • Combine the rice, 1 1/3 cups water, 1 teaspoon curry powder, 1/4 teaspoon salt and 1/2 tablespoon oil in a saucepan. Cover and cook, undisturbed, over medium-low heat, about 15 minutes; keep warm.
  • Meanwhile, chop the onion in a food processor, drain the excess liquid and set the onion aside. Mince the garlic and ginger in the processor and set aside, then puree the tomatoes with 1 cup water.
  • Heat the remaining 3 tablespoons oil in a Dutch oven or deep skillet over medium-high heat. Add the onion and cook until golden, about 12 minutes. Add the garlic-ginger mixture, chiles, 1 teaspoon salt and the remaining 1 teaspoon curry powder and stir-fry until slightly browned, about 3 minutes. Add the tomato puree and simmer until thickened, about 8 minutes. Add the shrimp, cover and cook over medium-low heat until the shrimp are firm, 3 to 4 minutes. Remove from the heat, then stir in the yogurt and half the cilantro.
  • Serve with the rice and garnish with the remaining cilantro.

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