thepioneerwoman
Coconut Curry Shrimp with Potatoes and Kale
Everything in this Coconut Curry Shrimp recipe gets super crispy: the shrimp, the potatoes, and the kale!
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 35 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●baking sheet
- ●oven
📝 Preparation Steps
1
Whisk the coconut milk, honey and lime juice in a large bowl. Add the shrimp and toss to coat. Cover and let marinate in the refrigerator, 15 to ⏱️ 20 minutes.
2
Meanwhile, position racks in the upper and lower thirds of the oven; preheat to 425˚. Toss the potatoes with 2 tablespoons vegetable oil, 1 teaspoon curry powder, the salt and a few grinds of pepper in a bowl. Spread out on a rimmed baking sheet. Roast on the lower oven rack, turning, until browned, ⏱️ 20 minutes.
3
Toss the kale with the remaining 2 tablespoons vegetable oil in a medium bowl. Remove the baking sheet from the oven and toss the kale with the potatoes. Return to the oven and bake until the kale is crisp, 12 to ⏱️ 15 minutes; season with salt and pepper.
4
Meanwhile, combine the breadcrumbs, coconut and the remaining 2 tablespoons curry powder in a medium bowl. Stir in the melted butter until evenly combined.
5
Set a rack on another rimmed baking sheet. Pat the shrimp dry, then dredge in the breadcrumb mixture and place on the rack. Bake on the upper oven rack until the shrimp begin to curl and the breading is browned and crisp, 12 to ⏱️ 15 minutes. Serve the shrimp with the potatoes and kale.
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