Coconut Shrimp with Red Curry Sauce
Show: Food Network Specials
Rate This RecipeRead users' reviews (11)
- Recipe categories: Dairy, Fruit, Coconut, Shellfish, Shrimp, Nuts, Vegetables, Onion,
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Average Rating:
Total Reviews: 11
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By Deep1River
Providence
on October 17, 2010
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EXCELLENT
By lbrazytis
omaha, NE
on July 24, 2010
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I made this tonight for my family for dinner and we all just LOVED it! The only thing I did differently was that I added an extra tablespoon full of the curry paste. We thought it just needed a bit more kick. Other than that, this recipe rocks!
By kenw3_10040553
Steamboat Sprin...
on August 24, 2008
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This recipe went over big when I brought it as an appetizer to a dinner party. I fried them right before we left home, and even at room temp, they stayed crispy and delicious. The presentation with the mint and green onions is dramatic and tasty.
By lauriescarlo_77...
elkton, MD
on August 05, 2008
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Shrimp was excellent. The red curry sauce was horrible.
By neyradesireearg...
Wesley Chapel, FL
on May 16, 2008
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I loved it and my whole family as well,there weren't ant leftovers.
By minh.thlang_9667711
Lacey, WA
on February 05, 2008
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The recipe is very versatile you can pretty much do whatever for the sauce, I just made it sweeter by adding a pinapple touch to the sauce and it was awesome!
By tatic1_6064826
New York, NY
on July 23, 2007
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A huge disappointment. Perhaps the worst dish I have ever made. I really don't see the appeal... The sauce was pretty good, though, and I would consider making it again.
By believermel_6197384
Lynden, WA
on May 29, 2007
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Served with wild rice and torn mint leaves stirred in with rice after cooking. Went well with shrimp. I will try again with jasmine rice or maybe basmati! Sauce was excellent.
By ciarajaro_7786452
brockton, MA
on May 26, 2007
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This recipe is sooo easy to make and the taste is fantastic... the sauce is soo good and different.. my guest loved it sooo much...
By chefCherylMarie
Whittier, CA
on May 20, 2007
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Everybody loved this recipe and asked me for the recipe. I found the Red Curry Paste at an Asian food store. The spicy/heat of the Red Curry Paste is very personal so add half and then add a little at a time until you have the heat you like. One can of coconut cream is almost two cups so I made two bowls of the sauce; one a lot of heat and the second for us wimps. I bought three pounds of tiger shrimp. EXCELLENT!