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Gallery Pan-Fried Shrimp with Green Curry Cashew Sauce Recipe Summary prep: 15 mins total: 15 mins Servings: 4

Ingredients Ingredient Checklist 1 slice (1/4 inch thick) peeled fresh ginger 3/4 cup plus 2 tablespoons roasted unsalted cashews 1/3 cup plain low-fat yogurt 1/4 cup packed cilantro leaves 1 tablespoon brown sugar 1 teaspoon curry powder Coarse salt and fresh ground pepper 1 1/2 pounds peeled and deveined large shrimp 2 tablespoons olive oil

Cook’s Notes Refrigerate any leftover sauce, covered, for up to 3 days.

Gallery Pan-Fried Shrimp with Green Curry Cashew Sauce

Recipe Summary prep: 15 mins total: 15 mins Servings: 4

Pan-Fried Shrimp with Green Curry Cashew Sauce

Pan-Fried Shrimp with Green Curry Cashew Sauce

Pan-Fried Shrimp with Green Curry Cashew Sauce

Recipe Summary prep: 15 mins total: 15 mins Servings: 4

Recipe Summary

prep: 15 mins total: 15 mins

Servings: 4

prep: 15 mins

total: 15 mins

prep:

15 mins

total:

Servings: 4

4

Ingredients

Ingredients

  • 1 slice (1/4 inch thick) peeled fresh ginger 3/4 cup plus 2 tablespoons roasted unsalted cashews 1/3 cup plain low-fat yogurt 1/4 cup packed cilantro leaves 1 tablespoon brown sugar 1 teaspoon curry powder Coarse salt and fresh ground pepper 1 1/2 pounds peeled and deveined large shrimp 2 tablespoons olive oil

Directions

In a food processor, pulse the ginger until finely chopped. Add the 3/4 cup cashews; process until smooth, 2 to 3 minutes.

Add the yogurt, cilantro, sugar, and curry powder; season with salt. Process until incorporated, 1 to 2 minutes, scraping down the sides as needed. Transfer to a serving bowl; sprinkle with the remaining cashews.

Season the shrimp with salt and pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add half the shrimp; cook until opaque throughout, 2 to 3 minutes. Repeat with the remaining tablespoon oil and remaining shrimp. Serve the shrimp with the sauce.

Cook’s Notes Refrigerate any leftover sauce, covered, for up to 3 days.

Cook’s Notes

Refrigerate any leftover sauce, covered, for up to 3 days.

Reviews (6)

 Add Rating & Review     9 Ratings   5 star values:        3    4 star values:        2    3 star values:        1    2 star values:        3    1 star values:        0

Reviews (6)

Add Rating & Review     9 Ratings   5 star values:        3    4 star values:        2    3 star values:        1    2 star values:        3    1 star values:        0

Add Rating & Review

9 Ratings 5 star values: 3 4 star values: 2 3 star values: 1 2 star values: 3 1 star values: 0

9 Ratings 5 star values: 3 4 star values: 2 3 star values: 1 2 star values: 3 1 star values: 0

9 Ratings 5 star values: 3 4 star values: 2 3 star values: 1 2 star values: 3 1 star values: 0

  • 5 star values: 3 4 star values: 2 3 star values: 1 2 star values: 3 1 star values: 0

    Martha Stewart Member     Rating: Unrated       05/17/2011   Made this the other night, it was great! Could not be more simple and didn't heat up the kitchen at all. Served it with the suggested carrot slaw and that was delicious too. For two of us, I used one pound of medium shrimp, but the whole recipe of green curry sauce was more than twice what we could eat. Great flavor though. I confess I added a touch of green curry paste to mine... yum! Will make this again.  

Martha Stewart Member     Rating: Unrated       01/21/2011   Why does Martha Stewart NOT include the nutritional value of her recipes? After all, in today's world, most are trying to consume healthier foods.  

Martha Stewart Member     Rating: Unrated       05/03/2009   This sauce was yummy... I broiled my shrimp. This sauce would also go well with chicken or fish... I served this wish an Asian style cabbage slaw...  

Martha Stewart Member     Rating: Unrated       05/01/2009   Rinse shrimp and pat dry. Place in a pan with melted butter or oil. Cook until reddish pink (they will no longer have blue/grey on them). If you overcook, they will start to shrimk and become tough and chewy. Cooking only takes a few minutes.  

Martha Stewart Member     Rating: Unrated       05/01/2009   For those of us who are tyro cooks. How do you cook or warm up/or not the shrimp?  

Martha Stewart Member     Rating: Unrated       11/24/2007   If you like Asian-inspired food this is a winner

    Martha Stewart Member

    Rating: Unrated 05/17/2011

Made this the other night, it was great! Could not be more simple and didn’t heat up the kitchen at all. Served it with the suggested carrot slaw and that was delicious too. For two of us, I used one pound of medium shrimp, but the whole recipe of green curry sauce was more than twice what we could eat. Great flavor though. I confess I added a touch of green curry paste to mine… yum! Will make this again.

Rating: Unrated

Rating: Unrated 01/21/2011

Why does Martha Stewart NOT include the nutritional value of her recipes? After all, in today’s world, most are trying to consume healthier foods.

Rating: Unrated 05/03/2009

This sauce was yummy… I broiled my shrimp. This sauce would also go well with chicken or fish… I served this wish an Asian style cabbage slaw…

Rating: Unrated 05/01/2009

Rinse shrimp and pat dry. Place in a pan with melted butter or oil. Cook until reddish pink (they will no longer have blue/grey on them). If you overcook, they will start to shrimk and become tough and chewy. Cooking only takes a few minutes.

For those of us who are tyro cooks. How do you cook or warm up/or not the shrimp?

Rating: Unrated 11/24/2007

If you like Asian-inspired food this is a winner

All Reviews for Pan-Fried Shrimp with Green Curry Cashew Sauce

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pan-Fried Shrimp with Green Curry Cashew Sauce

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest