Chilled Shrimp and Fruit Curry
Experience an exotic blend of flavors and textures with this vibrant Chilled Shrimp and Fruit Curry, an irresistible fusion of tropical sweetness and creamy spice. This no-fuss recipe pairs succulent poached shrimp with refreshing mango, tender pineapple, and crisp cucumber, all enveloped in a velvety coconut milk curry infused with fragrant lime juice and a hint of honey. Perfectly chilled for a light and refreshing meal, this dish is both a feast for the eyes and a delight for the taste buds. Ideal for summer gatherings, this quick-to-prepare recipe is ready in under 30 minutes, with a cooling hour in the refrigerator to let the flavors meld into perfection. Serve it in individual bowls with a sprinkle of fresh cilantro for a stunning presentation that screams tropical paradise! Keywords: chilled shrimp curry, tropical fruit curry, coconut milk recipes, refreshing summer dish, mango and pineapple recipes.
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Recipe Information
Ingredients
- 500 grams Shrimp (peeled and deveined)
- 400 milliliters Coconut milk
- 1 large Mango (ripe, diced)
- 1 cup Pineapple (diced)
- 1 medium Red bell pepper (finely diced)
- 1 tablespoon Curry powder
- 2 tablespoons Lime juice (freshly squeezed)
- 1 tablespoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 medium Cucumber (diced and deseeded)
- 2 tablespoons Fresh cilantro (chopped)
- 500 milliliters Ice water
Instructions
Prepare a bowl of ice water and set aside.
Bring a medium pot of water to a boil. Add a pinch of salt and the shrimp. Cook the shrimp for 2-3 minutes until they turn pink and opaque.
Immediately transfer the cooked shrimp to the bowl of ice water to stop the cooking process. Let them chill for 5 minutes, then drain and set aside.
In a large mixing bowl, combine the coconut milk, curry powder, lime juice, honey, salt, and black pepper. Stir until the mixture is smooth and well blended.
Add the diced mango, pineapple, red bell pepper, cucumber, and half of the chopped cilantro to the bowl. Mix gently to coat the fruits and vegetables with the curry dressing.
Fold in the chilled shrimp to the curry mixture, ensuring everything is evenly coated.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld and the dish chill thoroughly.
Before serving, stir the curry gently and taste for seasoning, adjusting with more lime juice, salt, or honey if needed.
Serve the chilled shrimp and fruit curry in individual bowls, garnished with the remaining chopped cilantro.
Nutrition Facts
Calories |
261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.7 g | 2% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 1010 mg | 44% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 27.4 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 81 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 743 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
