Curried Coconut Grilled Shrimp Recipe

About this recipe

A flavorful pescatarian dinner featuring tender shrimp coated in a creamy curried coconut sauce, broiled to perfection with a golden topping. Perfect for those seeking a quick yet satisfying meal.

Ingredients

• 200 g Shrimpop Tandoori Torpedo Shrimp
• 400 Ml Chaokoh Coconut Milk
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 1 Ltr Sarwar Salad Oil
• 1 kg Twf Bread Flour T55 - Specialised Maida
• 50 g Sakthi Curry Powder
• 1 kg Whole Farm Grocery Sugar (Packet)
• 1 kg Simply Staples Mineral Rich Sea Salt

Instructions

1. 1. Preheat your broiler to high heat.
2. 2. In a medium saucepan, melt 2 tablespoons of salad oil over medium heat.
3. 3. Stir in 3 tablespoons of all-purpose flour and cook for 1-2 minutes until the mixture forms a smooth paste.
4. 4. Gradually whisk in 1 1/2 cups of coconut milk, cooking and stirring until the sauce thickens and becomes bubbly.
5. 5. Add 1 1/2 teaspoons of curry powder, 1/2 teaspoon of sea salt, and 1/2 teaspoon of sugar to the sauce, stirring well to combine.
6. 6. Stir in 500 g of shelled and deveined shrimp, cooking for 2-3 minutes until the shrimp are just pink and cooked through.
7. 7. Divide the shrimp mixture evenly into 5 individual baking dishes or shells.
8. 8. Sprinkle each serving with 1 tablespoon of grated Parmesan cheese.
9. 9. Place the dishes under the broiler, about 3-4 inches from the heat source, and broil for 2-3 minutes until the cheese is golden and bubbly.
10. 10. Serve hot as a satisfying dinner option.