coriander-curry shrimp
It's like a trip to the Caribbean with this delicious dish. : )
prep time
30 Min
cook time
20 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 16 ounces vermicelli
- 2/3 cup pineapple-coconut juice (or unsweetened pineapple juice with 1/4 cup sweetened shredded coconut)
- 2 teaspoons cornstarch
- 1 teaspoon vegetable oil
- 1 large onion, thinly sliced
- 1 - garlic clove, minced
- 1 tablespoon curry powder
- 1 tablespoon ground coriander
- 1/8 teaspoon ground cayenne pepper (or red pepper flakes)
- - salt to taste
- 1 1/2 pounds large raw shrimp, shelled and deveined
- 2 tablespoons fresh parsley (or cilantro) chopped
- - lime wedges for serving
How To Make coriander-curry shrimp
-
Step 1in a 6-8 qt. pan, cook vermicelli in about 4 qts. boiling water until al dente - 8 to 10 minutes; or cook according to package instructions. Drain well and tranfer to a rimmed platter; and keep warm. While pasta is cooking - stir together pineapple-coconut juice and cornstarch until blended; set aside.
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Step 2Heat oil in a wide non-stick frying pan or work over medium high heat. When oil is hot, add onion, garlic and 2 tbsp. water. Stir-fry until liquid has evaporated and onion is soft and beginning to brown (about 5 minutes). Add curry powder, coriander and red pepper to pan; stir to blend. Immediately add shrimp and stir-fry for 2 minutes.
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Step 3Stir cornstarch mixture well; pour into pan. Stir until sauce is bubbly and shrimp are just opague in center; cut to test, cook 1-2 minutes more. Add parsley (or cilantro) and mix gently but thoroughly.
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Step 4Spoon shrimp mixture over pasta; garnish with lime wedges. Season with salt.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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