Rock Shrimp Coconut Curry with Mango Salsa

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Rock Shrimp Recipes by Aunt Carol

Preparation time:
Cooking time:

Difficulty: Easy - for beginners
Serves: 4


1 teaspoon olive oil
1 tablespoon fresh ginger, peeled and chopped
1/2 cup Florida onion, chopped
1 cup Florida zucchini, julienned
1 cup Florida yellow squash, julienned
1 cup unsweetened coconut milk
1/4 cup dry white wine
1 teaspoon turmeric
1/2 cup mango chutney
1 1/2 pounds Florida rock shrimp, peeled
1/2 cup half and half
1/2 teaspoon Thai red curry paste
2 teaspoons Florida parsley, chopped
sea salt to taste
fresh ground pepper to taste
Florida Mango-Papaya Salsa


Heat olive oil in a heavy saucepan over medium-high heat. Add ginger, onion and julienned squash; sauté until soft. Stir in coconut milk, wine, turmeric and chutney; bring to a boil. Add shrimp and reduce heat to medium. Simmer sauce 5-6 minutes until shrimp are cooked through and sauce is slightly thickened. Stir in half and half, curry paste, parsley, salt and pepper. Heat through and serve with Florida Mango-Papaya Salsa.


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