You guys… I know, I know. I messed up! I promised this coconut shrimp & calamari curry recipe like 3 weeks ago when I made it on Snapchat. I’m so sorry! It totally slipped my mind. But I am so glad I remembered because this coconut shrimp & calamari curry is OFF THE CHAIN! You’re going to want to make this recipe every time you see shrimp and calamari in your freezer. I keep them stocked in my freezer at all times. One day I will share my kitchen and freezer must haves. I know I’m not the only person that has a freezer in their garage! Or am I? Hmm… *crickets* Anyway, if there is something I don’t ever plan to run out of in my house it is food! LOL, I’m like a kid in the candy store at heart! 🙂
I Made a Mistake…
I stumbled upon a coconut shrimp curry recipe on Pinterest. I wanted to add another protein to the curry because I’m greedy. LOL, I moseyed out into the garage to scavenge my freezer. I found a pound of shrimp and then began looking for some sort of fish like catfish or cod. I thought I grabbed the cod and brought it into the house to defrost. Well, after the “fish” finished defrosting I realized I had mistakenly grabbed the calamari tubes. I figured “why not?” and proceeded to start prepping my meal. If you ever make a mistake remember to just go with the flow! Don’t stress it.
Y’all have probably figured out by now that I do not like to completely follow the rules, suggestions, recipes, etc. I always have to put my own spin on things, change up a few ingredients. That’s just how I roll! I used Jessica from Stuck On Sweet’s recipe as a guideline. I prepped all of my ingredients for mise en place and proceeded to photograph my setup. I also had to Snapchat the entire experience. Here’s a video I compiled of my Snapchat. Definitely check it out and remember to follow me on Snapchat: @merci_britte. Once I get the proper lighting and equipment I will shoot more professional recipe videos. Until then, you guys will have to suffer through—I mean enjoy—my Snapchat shenanigans. LOL
Coconut Shrimp & Calamari Curry Was Meant to Be SPICY
The tips I want y’all to gather from this post is to ALWAYS, ALWAYS, ALWAYS use as many organic products as possible. I used organic coconut milk, organic baby kale, organic mushrooms, wild caught shrimp, and you get my point. You can’t beat naturally sourced ingredients. I don’t want to get into farm raised seafood right now and you guys know some of my thoughts on conventionally grown produce. Just don’t do it to your body! Anyway, this dish has a kick of spice because I like spicy foods and spicy foods also activate your gastric juices, aka hydrochloric acid, to start working and digesting your food. Spicy and warming spices act as anti-inflammatory agents for your body! Side note: Do NOT overcook your calamari. I promise you’ll hate them if you do. Only cook them for 2-2 ½ minutes.
I think I’m going to stop rambling here so y’all can just get to what you came here for, THE GOODS! Feel free to adapt my adaptations if you are feeling a little adventurous in the kitchen! I don’t want you guys to feel like you have to follow all of the rules, unless, of course, you are novice cook, then go ahead and follow recipes to the T until you learn how to become comfortable in the kitchen.
Don’t forget to pin this recipe on Pinterest, share it with your Facebook friends, etc. Also, please do me a favor and follow me on Bloglovin’ and follow me on Facebook , Instagram , Twitter and Snapchat to stay up-to-date. Also, please subscribe to my YouTube channel because I will be adding recipe and chat videos soon! Are you going to try this recipe anytime soon? Let me know in the comments section and tag me in your Coconut Shrimp & Calamari Curry pictures on social media!
- Shrimp & Calamari Marinade:
- 10-12 large shrimp shelled and deveined
- 2 calamari tubes sliced into ¼ inch thickness
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 1 Juice of whole lemon
- 2 tablespoons coconut oil
- 1 medium onion diced
- 1/2 red bell pepper diced
- 1/2-1 jalapeno pepper seeded and diced
- 3 teaspoons garlic minced
- 2 teaspoons ginger minced
- 1 1/2 teaspoons ground coriander
- 3/4 teaspoon curry powder
- 1/4 + 1/8 teaspoon ground turmeric
- 1/2-3/4 teaspoon cayenne pepper
- 3-4 mushrooms sliced
- 1 14-ounce can stewed tomatoes diced
- 1 teaspoon sugar
- 1 14-ounce can full-fat unsweetened coconut milk
- 1/4 cup white wine I used pinot grigio
- Salt and pepper to taste
- 2-3 cups baby kale
- Cooked rice for serving
- cilantro for presentation chopped
In a medium sized bowl, add all of the ingredients for the shrimp and calamari marinade and mix together. Let it marinate for 10-15 minutes.
As seafood marinates, heat a large skillet over medium heat and add coconut oil to the pan. Sauté onion, red pepper, and jalapeno pepper and cook for 5 minutes until vegetables have softened. Now, add in the garlic and ginger and sauté for 1 minute.
Add the coriander, curry powder, turmeric, cayenne, and mushrooms to the pan and sauté for one minute.
Add the diced stewed tomatoes, sugar, and white wine, stir and simmer on low heat for 15 minutes.
Next, add coconut milk and stir, continue to simmer for 10 more minutes. Adjust seasoning now if needed.
Now, add in the baby kale, shrimp, and calamari with the marinade juices. Simmer it for 2-3 minutes until shrimp is pink and cooked through. Serve with cooked rice.