Coconut Shrimp (Bengali Curry in a hurry)

I have a secret to share.  This may heap much criticism on my head, but I can’t lie.  I loathe shredded coconut.  I mean, I cannot stand it.  I can cut up a whole coconut and eat myself into a coma off of the chunks of yummy goodness, but shred that stuff and my gag reflex kicks in.  I wish I was kidding and this may not be the best way to sell this recipe, but…where was I going with this?

Oh, yeah, so this recipe calls for shredded coconut, but thankfully my mother had a solution for me and this became a fondly remembered staple of my childhood.  If you’ve never made curry because it seems (and very well can be) difficult, this is the recipe for you.  I put off making it sometimes because I forget how incredibly easy it is to throw this delicacy together.  There are very few adjustments needed here, so rest assured, it’s tough to screw up and so delicious!

Coconut Shrimp

  • 1/2 – 1 lb raw, peeled, deveined shrimp
  • 1 can coconut paste or milk
  • 1 cup unsweetened (pahtooie!) coconut flakes, or 1 cup sweetened and rinsed coconut flakes (sweetened, rinse tend to puree better)
  • 1 tsp ground cayenne pepper
  • 1/2 tsp garlic powder
  • 1 small onion, chopped
  • 1 TBSP ground coriander
  • 1/2 + 1/2 tsp tumeric
  • 1/2 tsp + 1 pinch salt
  • 1 & 1/2 jalapeno peppers, seeded and chopped
  • 2-3 TBSP oil
  • cooked rice
  1. In a blender, puree the coconut flakes and coconut milk or paste until smooth.  I mean really smooth.  No chunks of flakes to be had.
  2. Saute onion and coriander in 1-2 TBSP olive oil in a large pot for about 5 minutes on medium high heat.  Remove from heat, wait 1 minute, then add 1/2 tsp tumeric, cayenne pepper and a bit of water to prevent burning and cook an additional 1 minute on medium heat.  Add 1/2 tsp salt and 1/2 tsp garlic powder. and cook 1 minute.
  3. In a skillet cook shrimp with a pinch of salt and 1/2 tsp tumeric in 1-2 TBSP oil for 5 minutes or until pink.
  4. Add chopped jalapeno, shrimp and coconut mix to the onion mix, stirring well and cook on medium for 10 minutes.
  5. Serve over rice.



















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