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    Home » Grocer to Table » Grilled Shrimp Curry Recipe

    Grilled Shrimp Curry Recipe

    Posted on January 10, 2017 By Beth Neels

    1 shares
    Jump to Recipe Print Recipe
    Turmeric ahs health Benefits Galore!
    Grilled Shrimp with Coconut Cashew Curry

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    I thought I would do a slightly different post today and focus on one ingredient. Namely Turmeric. Turmeric has been a common spice in Asian and Indian kitchens for milienia! It is a grossly underused spice in the US. Turmeric is known to have many health benefits. Turmeric is a powerful anti-inflammatory.

    It is used to treat IBS, Rheumatoid arthritis, Cystic fibrosis and even has been shown to be useful as a Cancer preventative. The list is much longer than that, depending on your source of information. Check out these health benefits.

    For my purposes today, I will focus on the Rheumatoid arthritis. My husband was diagnosed decades ago (in his 30’s) as having Rheumatoid and it has gotten progressively worse. He had a tendon in his elbow that he injured recently.

    Our neighbor stopped by and he mentioned this. She is very knowledgeable regarding herbal remedies, we lovingly call her our local ‘Witch Doctor’! She gave him a few different remedies, including DMSO and Ruta gravens. After 2 doses he was much improved. When she left after the second dose, she insisted that I get Turmeric, kimchi and kombucha in his diet! To this end I have used this very versatile spice in several recipes.

    This recipe is by far his favorite. Grilled Shrimp with Coconut, Vegetable and Cashew Curry. We have had a dish with turmeric in it at least once a week for about one month and he says his pain has lessened. This is so quick and easy that you can have dinner on the table in less than 30 minutes. It is packed with flavor, anti-oxidants, vitamins and minerals!

    If you think you don’t like turmeric or haven’t tried it, you are probably wrong. If you use a dry curry powder in the US, then you have had turmeric. The dry curry powder is actually a spice mix. The turmeric gives the food a lovely golden glow!

    How to Make Shrimp Curry

    First thing to do is to marinate the shrimp while you cut the vegetables. Marinate in a few teaspoon of olive oil and the juice from half of the lime. Don’t marinate too long or the shrimp will begin to cook from the acid from lime.

    Next cut up your vegetables. Slice the peppers and halve the cherry or grape tomatoes.

    Dice the shallot or onion.

    Slice the green parts of one scallion to add to the dish at the very end.

    Mince garlic.

    In another teaspoon or so of olive oil, over medium heat, soften the onion or shallot.

    Add garlic and carrot and saute’ about 5 minutes.

    The tomatoes go in next, cook until they slump and release some of their juice.

    Add the green beans and peppers. Stir them around for another 5 minutes or so. I like mine pretty crispy so if you like yours a bit more soft, just continue to saute’ until done for your own taste.

    The color is just phenomenal, isn’t it?

    Add the scallions just for a minute.

    Then add the coconut milk and spices. If you like your food spicy hot, you can absolutely add chili powder or even saute’ a hot pepper like jalapeno. ​Add them when you add the bell pepper.

    Brown the shrimp on a hot grill until opaque. Depending on the size of your shrimp, this could take as little as 1 minute per side. So watch them closely!

    Just before serving add a generous handful of cashews. Another great recipe with cashews is this Pork Cashew Stir Fry.

    Serve with hot Jasmine or Basmati Rice. Look at how gorgeous the color is in this dish! Amazing, right? Need some more inspiration for uses for turmeric? This is a great collection of 32 different recipes from Bon Appetit

    More Shrimp Recipes on Binky’s Culinary Carnival

      • Coconut Shrimp
      • Shrimp pad Thai
      • Shrimp Dip
      • Grilled Shrimp Pasta Salad

    Don’t forget to sign up to my newsletter, so that you don’t miss any new recipes! Only 1 email per week, on Fridays! Sign up form is below!

    Enjoy! And have fun cooking!

    Xoxo,

    Binky’s Signature

    [mc4wp_form id=”6498″]

    Tools I Use to Make Grilled Shrimp Curry

    Contains affiliate links, for full disclosure, see FTC Disclosure, here.

        • grill
        • pigtail flipper tool

    Recipe

    Turmeric, Health Benefits Galore!!

    This shrimp and cashew curry is healthy and flavorful!
    See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
    5 from 1 vote
    Print Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 servings
    Calories: 394kcal
    Author: Beth Neels
    Cost: $6

    Ingredients

    • 1 tsp Olive Oil
    • Juice of 1 of lime , halved
    • 1/2 lb large shrimp
    • 1/2 red , green, orange or yellow bell pepper, sliced lengthwise into thin strips
    • 20 cherry or grape tomatoes , sliced in half
    • 1/2 cup diced shallot or onion
    • 2 tbsp minced garlic
    • 2 or 3 small carrots , cut into matchsticks
    • 1/2 pound green beans or french green beans
    • 1 coconut milk , shaken, using lite coconut milk will halve the saturated fat in this dish
    • 2 tsp cumin and coriander each
    • 1/2 turmeric (start with 1/2 and add more if desired.)
    • 1/2 cup roasted cashews
    • 2 tsp salt and pepper
    • Serve with basmati or jasmine rice

    Instructions

    • Marinate Shrimp in oil and the juice of 1/2 of the lime.
    • Prepare vegetables. In another teaspoon or so of olive oil, saute’ onion or shallot until soft.
    • Add garlic and carrot and saute’ on medium for about 5 minutes, until just beginning to soften.
    • Next add the tomatoes to the pan and cook until the begin to get soft and release some of their liquid.
    • Add peppers and green beans and saute’ another 5 minutes, or so..
    • Add the coconut milk, scallion and spices. Heat through.
    • Grill shrimp over high heat until opaque and pink. It will only take a few minutes, so don’t leave them.
    • Finish the sauce with the cashews and the juice of the other 1/2 of the lime.
    grill, gas
    cast iron frying pan 8"
    pigtail flipper
    See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky's Amazon Store!

    Notes

    Leftovers can be refrigerated for 3-4 days.
    Reheat in microwave until hot.
    For longer storage, freeze up to 6 months.
    Thaw in refrigerator. Reheat per above instructions.

    Nutrition

    Calories: 394kcal | Carbohydrates: 14g | Protein: 15g | Fat: 25g | Saturated Fat: 21g | Cholesterol: 142mg | Sodium: 1646mg | Potassium: 644mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5485IU | Vitamin C: 13.9mg | Calcium: 137mg | Iron: 4mg
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    Originally Published 7/12/2016

    This post may contain affiliate links, which means I get a small commission if you click the link and purchase something. See FTC Disclosure, here.

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    1 shares

    Reader Interactions

    Comments

    1. Donna

      June 28, 2017 at 12:36 pm

      5 stars
      Oh, man this recipe looks amazing! I’m going to give this one a try!

      Reply
      • Binky

        June 28, 2017 at 12:59 pm

        I love turmeric! I hope you like it! Let me know!

        Reply

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    photo of Beth Neels aka Binky

    Welcome! Thanks for stopping by! I am Beth "Binky" Neels, wife, mother of 2 boys and 3 dogs! I will impart tips and tricks I have learned over the years, to make cooking easier and fun for you!

    More about me →

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