Recipe courtesy of Julie Sahni
Show: Chef Du Jour
Save Recipe Print
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
4 servings

Ingredients

Directions

Heat the oil in a saute pan over medium-high heat until hot. Add coriander, red pepper, mustard, turmeric, ginger, garlic, green chilies, kari leaves, and scallions, in this order. Saute stirring for 3 minutes or until the scallions are wilted. Add the shrimp and stir-fry until they lose the pink color. Stir in the coconut milk and cook until the sauce is heated through. Turn off heat. Season with lemon juice, salt and pepper, and serve. Serve garnished with the herb.

My Private Notes

Add a Note
Get the Recipe

Crispy Chicken Parm Balls

Learn how to make these crispy balls that taste just like Chicken Parmesan.

IDEAS YOU'LL LOVE

Whole30 Coconut-Crusted Shrimp with Pineapple-Chili Sauce

Recipe courtesy of Food Network Kitchen

Shrimp in Spicy Coconut Sauce

Recipe courtesy of Sandra Lee

Coconut Shrimp with Peanut Sauce

Recipe courtesy of Alton Brown

Coconut Shrimp with Red Curry Sauce

Recipe courtesy of Tyler Florence

Coconut Fried Shrimp with Dipping Sauce

Shrimp and Chayote in a Coconut-Tamarind Sauce

Recipe courtesy of Madhur Jaffrey

Coconut Shrimp with Red Curry Sauce

Recipe courtesy of Tyler Florence

Knockout Coconut Shrimp with Spicy Mango Sauce

Recipe courtesy of Julius Jackson

Coconut Shrimp Lollypops with Apricot-Ginger Dipping Sauce

Recipe courtesy of Bob Blumer

Browse Reviews By Keyword

          Latest Stories