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Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Rock Shrimp Coconut Curry with Mango-Papaya Salsa

Seafood-4386
Ingredients  
1 teaspoon olive oil
1 tablespoon fresh ginger, peeled and chopped
1/2 cup onion, chopped
1 cup zucchini, julienned
1 cup yellow squash, julienned
1 cup unsweetened coconut milk
1/4 cup dry white wine
1 teaspoon turmeric
1/2 cup mango chutney
1 1/2 pounds rock shrimp, peeled
1/2 cup half and half
1/2 teaspoon Thai red curry paste
2 teaspoons parsley, chopped
  sea salt to taste
  fresh ground pepper to taste
  Florida Mango-Papaya Salsa (recipe below)
 

Preparation
Heat olive oil in a heavy saucepan over medium-high heat. Add ginger, onion and julienned squash; sauté until soft. Stir in coconut milk, wine, turmeric and chutney; bring to a boil. Add shrimp and reduce heat to medium. Simmer sauce 5-6 minutes until shrimp are cooked through and sauce is slightly thickened. Stir in half and half, curry paste, parsley, salt and pepper. Heat through and serve with Florida Mango-Papaya Salsa.

 
Florida Mango Papaya Salsa
1 cup ripe papaya, cut into 1/2-inch cubes
2 cups ripe mango, cut into 1/2-inch cubes
3 tablespoons cilantro, finely chopped
1 to 2 jalapeño peppers, seeded and minced
2 tablespoons fresh lime juice, or to taste
1 tablespoon light brown sugar, or more to taste
 

Preparation
Place all ingredients in a mixing bowl; chill. Toss together 5 minutes before ready to serve. Taste for seasoning, adding more lime juice and/or brown sugar as needed.

Yield
4 servings

Nutritional Value Per Serving
Calories 106, Calories From Fat 3, Total Fat 0.37g, Saturated Fat 0.07g, Trans Fatty Acid 0, Cholesterol 0mg, Total Carbohydrates 28g, Protein 1g, Omega 3 Fatty Acid 0.05g

Look for "Fresh from Florida" ingredients at your grocery store.

Rock Shrimp Coconut Curry with Mango-Papaya Salsa Download High-Resolution Image (JPG)

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