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Stir Fry Technique-Curry Shrimp with Tropical Citrus Sauce
May 29, 2017

Stir Fry Technique-Curry Shrimp with Citrus Sauce

During busy workdays, most people don't have a lot of time for preparation of meals that take a good chunk of time. For this reason, stir fry's can be the perfect meal.

This recipe is from scratch, meaning everything is done with fresh ingredients including the sauce. With stir fry's the technique is simple. Keep the pan hot and ingredients moving. Most important thing is too make sure all ingredients are prepared before you start the process. Make sure all your vegetables are cut uniformly so that they all cook at the same time.

My Curry Shrimp with Tropical Citrus sauce has lots of flavor. I use Japanese curry powder, but you can use any kind that suits you or what you may have on hand. I use Jamaican scotch bonnet pepper for its spice and fruitiness, but feel free to experiment using Siracha sauce or for a less fiery addition, you can use jalapeno pepper.

So here is the recipe. I hope it becomes a favorite you will want to make from time to time.

Enjoy,

Chef Vanessa

ethnicspicyfoodandmore.com

Ingredients:

(Sauce Ingredients:)

2 cups of unsweetened mango or pineapple juice

1 cup of fresh or unthawed frozen mango or pineapple

2 tablespoons of cornstarch

1 teaspoon of kosher or sea salt

1 tablespoon of Japanese curry powder or curry powder of your choice

1 tablespoon of honey

1 small scotch bonnet pepper or habenero pepper, seeded and diced

(Rest of ingredients)

2 tablespoons of coconut oil

1 pound of shrimp, peeled and deveined

1 green pepper, sliced

1 red pepper, sliced

1 onion, sliced

1 carrot, sliced

2 cloves of garlic, minced

Cilantro, garnish

(4 cups of cooked rice)

Directions:

In a small pot, combine the sauce ingredients over medium heat. Bring the mixture to a boil and stir constantly. Reduce the heat to a simmer and then cook for 3-4 minutes until the sauce becomes bubbly and thickens in texture. Set aside.

Add 1 tablespoon of the oil to a large nonstick pan or wok. Add the shrimp and cook until they are fully cooked. (about 2-3 minutes depending on the size of the shrimp.) Remove from pan and set aside.

In the same pan, add the remaining oil, the peppers, onions and carrots. Saute until slightly softened. Add in the minced garlic and cook for another 30 seconds.

Sprinkle in 1/2 teaspoon of salt and stir to combine.

Add the shrimp back to the pan, along with the prepared sauce. Cook until the mixture is heated through, another 1-2 minutes.

Serve with rice and garnish with cilantro if desired.

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