Coconut Curry Shrimp with Potatoes and Kale
Everything in this dish is crispy: the shrimp, the potatoes, and the kale!
By Ree Drummond
Jump to recipe
Yields:
4 - 6 serving(s)
Prep Time:
35 mins
Total Time:
1 hr
Bake the shrimp on a rack set on a baking sheet—that way they get crispy on both sides!
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Ingredients
- 1/2 cup coconut milk
- 2 Tbsp. honey
- Juice of 1 lime
- 1 1/4 lb. large shrimp, peeled and deveined
- 2 lb. small red bliss potatoes, halved
- 1/4 cup vegetable oil
- 2 Tbsp. plus 1 teaspoon curry power
- 1/2 tsp. kosher salt, plus more to taste
- Black pepper, to taste
- 1/2 bunch kale, leaves stripped the from the stem and torn into small pieces
- 1 cup panko breadcrumbs
- 1/2 cup sweetened shredded coconut
- 6 Tbsp. salted butter, melted
Directions
- Step 1Whisk 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.
- Step 2Meanwhile, 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.
- Step 3Toss 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.
- Step 4Meanwhile, combine the breadcrumbs, coconut and the remaining 2 tablespoons curry powder in a medium bowl. Stir in the melted butter until evenly combined.
- Step 5Set 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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