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Malabar Shrimp

Russ Myers


Surprise your guests with this spicy recipe for Malabar Shrimp – perfect for a dinner party appetizer. To toast coconut preheat oven to 300 F. Spread coconut on a baking sheet and bake 4 to 6 minutes or until light golden brown, stirring frequently.

★★★★★ 2 votes
4 servings
20 Min
10 Min


4 Green onions with tops
1 Tbs Vegetable oil
2 Tbs Butter (or margarine)
1 lb Medium shrimp (shelled and deveined)
1 Tbs Curry powder
1/2 tsp Grated lemon peel
1/2 tsp Salt
1/2 tsp Sugar
2 Cloves garlic (minced)
1/2 C Heavy cream
1/4 C Mild green chilies (diced)
3 Tbs Unsalted dry roasted peanuts (coarsley chopped)
Cooked bulgar
Toasted coconut (or bottled chutney) optional
Enoki mushrooms and red bell pepper strips for garnish


1Cut onions diagonally into 1 inch piecesHeat the wok over high heat about 1 minute or until hot. Drizzle oil into the wok and heat 30 seconds. Add onions and stir fry about 1 minute or until crisp tender. Remove to a small bowl. Set aside.Add butter to the wok and swirl to coat the bottom. Add shrimp, curry powder, lemon peel, salt, sugar, and garlic. Stir fry about 3 minutes or until shrimp turn pink and opaque. Add cream and chilies and heat through.Return onions to the wok.Serve shrimp mixture over bulgur. Sprinkle with peanuts and coconut, if desired.Garnish if desired.

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Fish
Regional Style: Asian
Other Tag: Quick & Easy