Best 2 Red Curry Marinated Shrimp Recipes

Tantalize your taste buds with the exotic flavors of Thailand with our delectable Red Curry Marinated Shrimp recipe. Marinated in a flavorful blend of red curry paste, coconut milk, lemongrass, and aromatic spices, these succulent shrimp are grilled to perfection, resulting in a dish that is both visually appealing and bursting with authentic Thai flavors.

In addition to the main recipe, we also offer variations that cater to different dietary preferences and cooking methods. For those who prefer a vegetarian option, our Tofu Red Curry Marinade provides a delicious meatless alternative, while our Air Fryer Red Curry Shrimp recipe offers a healthier cooking option without compromising on taste.

For those seeking a richer and more flavorful experience, our Red Curry Shrimp with Coconut Rice combines the shrimp with fragrant coconut rice, creating a harmonious balance of flavors and textures. And for a quick and easy weeknight meal, our Red Curry Shrimp Pasta recipe combines the vibrant flavors of red curry with the comforting texture of pasta.

No matter your dietary preferences or cooking style, our collection of Red Curry Shrimp recipes has something for everyone. Embark on a culinary journey to Thailand with these tantalizing dishes that are sure to impress your family and friends.

Here are our top 2 tried and tested recipes!

RED CURRY SHRIMP

Red Curry Shrimp image

Red curry shrimp is an easy dish that only takes 20-minutes to prepare. The shrimp are simmered in a fragrant coconut curry sauce that you'll want to eat by a spoonful!

Provided by Katya

Categories Main

Time 30m

Number Of Ingredients 16

Ingredients

2 Tbsp. olive oil or avocado oil
1 small red onion, thinly sliced, about 1 cup
1 Tbsp. finely grated ginger, use a microplane
1 Tbsp. minced garlic
1 (14 oz.) can coconut milk
2 Tbsp. red curry paste
2 tsp. honey
4 tsp. fish sauce
1 Tbsp. creamy peanut butter
1/3 cup water
1 small bell pepper (any color), sliced into thin strips
12 oz. peeled and deveined jumbo shrimp, tails on or off, thawed if frozen
1 Tbsp. fresh lime juice
Zest of 1 lime
1/4 cup finely chopped cilantro
Kosher salt and black pepper, to taste

Steps:

Heat oil in a large skillet, at least 12-inches, over medium heat. Add the onions and cook until softened, about 3-4 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
Add the coconut milk, curry paste, honey, fish sauce, peanut butter, and water. Season with salt and pepper, to taste. Bring to a simmer and whisk the sauce until smooth and lump-free.
Add bell peppers and cook for about 5-7 minutes, covered, or until the peppers are almost tender. Slightly reduce the heat to maintain a gentle simmer.
In the meantime, lightly pat dry the shrimp with a few sheets of paper towel to remove excess moisture. Season the shrimp all over with salt and pepper, to taste.
Uncover the sauce and stir in the shrimp and cook for about 3 minutes or until shrimp just turn opaque, stirring often. The sauce will also slightly reduce and thicken.
Stir in lime juice, lime zest, and cilantro. Serve over cooked rice.

Nutrition Facts : Calories 376 calories, Sugar 6.7 g, Sodium 779.8 mg, Fat 27.7 g, SaturatedFat 17.6 g, TransFat 0 g, Carbohydrate 14.7 g, Fiber 2.2 g, Protein 21.4 g, Cholesterol 136.9 mg

GRILLED CURRIED SHRIMP

Grilled Curried Shrimp image

Here's a spicy start to dinner. Toss the shrimp in a combination of olive oil, curry powder, paprika, and salt, then grill until charred. Serve these spicy shrimp as hors d'oeuvres with a tangy mango chutney for dipping.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 7

Ingredients

1/4 cup olive oil
1 teaspoon coarse salt
1 teaspoon sugar
1 teaspoon curry powder
1/4 teaspoon paprika
1 pound large shrimp, peeled, deveined, and the tail section left on
Mango chutney, for serving

Steps:

In a medium bowl, combine oil, salt, sugar, curry powder, and paprika. Add shrimp; toss until well coated. Place in refrigerator; let marinate 1 hour.
Heat a grill pan over medium-high heat. Remove shrimp from refrigerator; letting excess marinade drip into bowl, transfer shrimp to grill pan, working in batches, if necessary.
Grill until shrimp are opaque and slightly browned on the outside, about 2 minutes on each side. Transfer to a platter; serve hot with chutney.

Tips:

Use fresh, large shrimp for the best flavor and texture.
Make sure to devein and peel the shrimp before marinating them.
The longer you marinate the shrimp, the more flavorful they will be. However, do not marinate them for more than 24 hours, as this can make them tough.
If you are short on time, you can marinate the shrimp for as little as 30 minutes.
Be sure to shake the bag or container of shrimp every few hours to ensure that they are evenly coated in the marinade.
When cooking the shrimp, be careful not to overcook them, as this will make them tough.
Serve the shrimp immediately with your favorite dipping sauce.

Conclusion:

Red curry marinated shrimp are a delicious and easy-to-make appetizer or main course. They are perfect for a party or a weeknight dinner. The marinade infuses the shrimp with flavor, and the cooking method ensures that they are cooked perfectly. Serve the shrimp with your favorite dipping sauce and enjoy!