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

• 200G Picard - Breaded Shrimp
• 30G & 80 Ml Ladolea Set Of 2 Greek Fleur De Sel Sea Salt & Extra Virgin Olive Oil, 30G & 80Ml
• - Parmesan Shavings
• 400 Ml Coconut Merchant Organic Coconut Cream
• 1.5 Kg Best In Plain Flour 1.5 Kg
• - Jalpur Curry Powder
• - Tata Salt
• - Silver Spoon Granulated Sugar

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 cream, cooking and stirring until the sauce thickens and becomes bubbly.
5. 5. Add 1 1/2 teaspoons of curry powder, 1/2 teaspoon of 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.