Here’s a coconut shrimp curry recipe with a twist. Shrimp breaded with coconut panko breading then fried till golden brown. Served with a curry. This recipe is made with household ingredients like fresh-cut vegetables and seasoned with a spicy kick.
I’m always looking for new meal ideas whether it’s for lunch or dinner. Lately, I’ve been going off my taste buds and wanted coconut shrimp for some time now and I finally got around to making it. The ingredients to bread the shrimp is really simple ingredients.
Coconut Shrimp Ingredients
- All Purpose Flour
- Panko Bread Crumbs
- Coconut Flakes
- Egg
- Seasoning Blend – Onion & Garlic Powder, Salt, Pepper and Paprika
Simple Right? Well, there’s more.
The second part of this recipe is the curry.
So when it comes to making curry, there are many variations that I have made. Usually the sauce is prepared extra creamy where it has a more of thicker consistency. For this recipe, I wanted less creamy so I thin the sauce out and turn the spice level up a bit. Not too much just a little past warm.
I love a good curry dish. No matter what meat it is served with. This dish has all of my favorite ingredients combined here. And since curry has many different layers to it, you will find it easy to adjust any ingredient to your liking.
Looking for more weeknight Meals? Chicken & Shrimp Quesadilla, Red Snapper with Creamy Creole Sauce, Crispy Fried Chicken
Curry Ingredients
- Coconut Milk
- Chicken Broth
- Tomato Paste
- Butter
- Brown Sugar
- Onion
- Garlic
- Red, Yellow and Orange Bell Peppers
- Curry Powder
- Chili Powder
- Crush Red Pepper Flakes
- Cayenne (optional)
- Salt & Pepper (For Taste)
What can you serve with Curry?
Rice is typically consumed the most with this dish. When you think of Curry there’s always some sort of rice. I chose whole grain rice this time as shown in the photo above. Please feel free to use any rice of your choice.
Here’s a list of Rice to choose from:
- Jasmine Rice
- Basmati Rice
- Whole Grain Rice
Crispy Coconut Shrimp Curry
Ingredients
Coconut Shrimp
- 12-16 Large Raw Shrimp
- 1 Cup All Purpose Flour
- ½ Cup Panko Bread Crumbs
- ½ Cup Coconut Flakes
- 1 tbsp. Garlic Powder
- 1 tbsp. Onion Powder
- Salt & Pepper
- Canola Oil
Curry Sauce
- ½ can Coconut Milk
- 1 cup Chicken Broth
- 1 tbsp. tomato paste
- 1 tbsp. Brown Sugar
- 4 gloves Garlic
- ¼ cup Fresh Parsley
- ½ Onion
- ½ Red Pepper
- ½ Yellow Pepper
- ½ Orange Pepper
- 1 tsp. Crushed Red Pepper Flakes
- 2 tbsp. Curry Seasoning
- Salt & Pepper
- ½ tsp. Chili Powder
- 1 tbsp. Butter
Instructions
For the Curry
- Cut Bell Peppers Red, Yellow, Orange, and onion into small bite-size pieces. In a Pan, Melt the butter on medium heat and add the onions and peppers. Sauté for 2-3 minutes.
- Add in the Brown Sugar, Tomato Paste, Coconut Milk, Chicken Broth, Garlic, Clam Sauce, parsley, and seasonings. Stir all ingredients together.
- Allow to simmer for 10 minutes.
Fried Coconut Shrimp
- Start by dredging the seasoned Shrimp through the flour then placing floured Shrimp onto a plate.
- Next, dip the Floured Shrimp over into the already beaten egg, then over to the bread crumb and coconut mix.
- Place fully breaded shrimp back onto the plate, cover, and place into the fridge for 25-30 minutes.
- When ready to Fry, Heat oil on medium to high heat. Fry on both sides until golden brown. Remove the shrimp from the oil and place them on a paper towel or wire rack to drain the excess oil.
- Serve with your choice of Rice, and add the curry on top of both the Rice and Shrimp. Enjoy.