Best 12 Key Lime Shrimp Red Curry Ww Recipes

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Looking for a delectable and healthy meal that tantalizes your taste buds? This article presents a curated selection of "key lime shrimp red curry ww" recipes that are sure to impress. Each recipe combines the zesty flavors of key lime and red curry with the succulent taste of shrimp, offering a delightful balance of sweet, sour, and spicy. Whether you're a seasoned home cook or just starting your culinary journey, these recipes provide easy-to-follow instructions and helpful tips for creating a restaurant-quality dish in the comfort of your own kitchen. So get ready to embark on a flavor-packed adventure as we explore the best "key lime shrimp red curry ww" recipes that cater to your health and taste preferences.

Here are our top 12 tried and tested recipes!

SHRIMP WITH KEY LIME COCKTAIL SAUCE



Shrimp with key lime cocktail sauce image

Shrimp cocktail with a kick! This seafood classic is always a winner and our version is faster and more simple with only 5 ingredients! Ready in less than 20 minutes, guests are sure to gobble this dish up so make a few batches. The zing of the key lime juice spikes the cocktail sauce perfectly. The simple 3-ingredient cocktail sauce is one to save for use with other favorite seafood. Add some grated fresh horseradish for a little heat.

Categories     Appetizers

Time 19m

Yield 4 servings

Number Of Ingredients 5

1 pound(s) Uncooked shrimp medium, peeled and deveined
0.5 cup(s) Ketchup
2 Tbsp Fresh lime juice or Key lime juice
2 tsp Worcestershire sauce
0.5 tsp Hot pepper sauce

Steps:

  • Rinse the shrimp under cold water and place them in a saucepan with enough cold water to cover them; heat just until the water begins to simmer. Remove the saucepan from the heat and set aside 1 minute, or until the shrimp are opaque in the center. Drain the shrimp, then plunge them into a bowl of ice water. Drain and pat dry with paper towels. Arrange on a serving platter.
  • To make the cocktail sauce, combine the ketchup, key lime juice, Worcestershire sauce and pepper sauce in a small bowl. Taste and adjust the seasoning, adding more hot pepper sauce or Worcestershire sauce as desired. Serve the shrimp with the cocktail sauce.

Nutrition Facts : Calories 98 kcal

KEY LIME SHRIMP RED CURRY WW



Key Lime Shrimp Red Curry WW image

A friend at WW gave me the recipe. It was a huge hit with my family. My teenage daughter even said it might be her favorite shrimp dish I've ever made. The original recipe calls for a green bell pepper but we prefer red ones. I skipped the cilantro as we aren't fans of it. However, make sure you serve the extra lime wedges with it. They really add to the over all flavor. I also used cooked frozen shrimp. I just thawed them and mixed them in with the curry and lime juice.

Provided by Marg CaymanDesigns

Categories     Brown Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 large onions, quartered and sliced or 2 cups onions
1 red bell peppers, diced (or green) or 1 cup red bell pepper (or green)
1 lb uncooked peeled medium shrimp, deveined, tail shells removed
1 tablespoon Thai red curry paste
1 medium lime, cut in half
1 (5 1/3 ounce) container greek key lime pie yogurt (Yoplait)
2 cups cooked brown rice
chopped fresh cilantro, if desired

Steps:

  • In a large nonstick skillet, heat oil over medium heat. Cook onion and bell pepper in oil 8 to 10 minutes, stirring occasionally, until softened. (I prefer them cooked 12-15 minutes.) Move onion and bell pepper to side of skillet; add shrimp to other side. Cook shrimp about 2 minutes or until just starting to turn pink. (Or, use cooked frozen shrimp. Thaw under cold water and add with the curry paste and lime juice.) Add curry paste and juice of 1/2 lime, stirring well to incorporate.
  • Remove from heat; cool 3 minutes (so yogurt does not curdle when added to mixture). Stir in yogurt.
  • Serve over rice; top with fresh cilantro. Cut remaining 1/2 lime into 4 wedges; serve lime wedge with each serving.

Nutrition Facts : Calories 249, Fat 5.5, SaturatedFat 0.8, Cholesterol 143.2, Sodium 647.5, Carbohydrate 31, Fiber 3.5, Sugar 3.1, Protein 18.6

LIME AND COCONUT SHRIMP WITH RED CURRY SAUCE



Lime and Coconut Shrimp with Red Curry Sauce image

A fried shrimp appetizer recipe. The flavorful batter gets its kick from makrut lime leaves, curry paste, and ginger ale.

Categories     Appetizer     Fry     Lime     Coconut     Shrimp     Curry     Bon Appétit     Pescatarian     Tree Nut Free     Soy Free

Yield Makes 6 first-course servings

Number Of Ingredients 25

Curry Sauce
1 13.5- to 14.5-ounce can unsweetened coconut milk
12 whole green cardamom pods, crushed
3 fresh makrut (Thai) lime leaves (3 double leaves)
2 garlic cloves, chopped
2 tablespoons (packed) golden brown sugar
1 tablespoon grated lemon peel
1 tablespoon fresh lime juice
1 tablespoon Thai red curry paste
2 teaspoons fish sauce (nam pla or nuoc nam)
Lime Leaf Batter
3/4 cup all purpose flour
1/4 cup cornstarch
2 teaspoons minced makrut (Thai) lime leaves (3 to 4 double leaves)
1 1/2 teaspoons Thai red curry paste
1 teaspoon (packed) golden brown sugar
1/2 teaspoon salt
3/4 cup (or more) ice-cold ginger ale
Shrimp
6 cups (about) peanut oil
1/2 cup cornstarch
2 1/2 cups sweetened flaked coconut
18 uncooked large shrimp (about 1 pound), peeled, deveined, butterflied, tails left intact
Fresh cilantro sprigs
Makrut lime leaves

Steps:

  • For curry sauce:
  • Combine all ingredients in heavy medium saucepan. Bring to boil over medium-high heat, whisking to blend. Reduce heat to medium and simmer 1 minute. Remove from heat. Cover and let sauce stand at room temperature 10 minutes for flavors to blend. Strain. Season sauce to taste with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving.)
  • For lime leaf batter:
  • Using on/off turns, mix flour and next 5 ingredients in processor until blended. Transfer flour mixture to medium metal bowl. Gradually whisk in 3/4 cup ginger ale. (Can be made 6 hours ahead. Cover and refrigerate. Add more ginger ale by tablespoonfuls if batter thickens.)
  • For shrimp:
  • Add enough oil to heavy large saucepan to measure 1 1/2 inches deep. Attach deep-fry thermometer to side of pan (do not allow tip to touch bottom of pan). Heat oil to 370°F to 380°F. Place cornstarch in shallow bowl. Place coconut in medium bowl. Lightly dredge shrimp in cornstarch, shaking off excess. Working in batches, dip shrimp in batter to coat lightly, allowing excess batter to drip off. Dredge shrimp in coconut. Fry shrimp until cooked through and coconut is golden, about 2 minutes. Transfer to paper towels to drain.
  • Divide warm sauce among 6 plates. Stand 3 shrimp back-to-back on each plate. Garnish with cilantro sprigs and lime leaves and serve.

RED CURRY MARINATED SHRIMP



Red Curry Marinated Shrimp image

Provided by Bobby Flay

Categories     main-dish

Time 35m

Yield 8 servings

Number Of Ingredients 8

1 (14-ounce) can unsweetened coconut milk
2 tablespoons red curry paste
1/2 red onion, peeled and finely chopped
1/4 cup chopped fresh cilantro leaves
1 lime, juiced
2 to 3 tablespoons canola oil
Salt and freshly ground pepper
2 pounds shrimp, shell and tail left on

Steps:

  • Heat grill to high. Whisk together coconut milk, curry paste, onion, cilantro, lime juice, and oil in a large bowl. Season, to taste, with salt and pepper. Place shrimp in the bowl and toss to coat. Cover and let marinate at room temperature for 20 minutes.
  • Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side. Serve on brown paper bags, if desired.

SWEET AND SPICY KEY LIME COCONUT SHRIMP



Sweet and Spicy Key Lime Coconut Shrimp image

Provided by Food Network

Categories     appetizer

Number Of Ingredients 12

1 (22 oz) package SeaPak® Coconut Shrimp
Sauce
1 cup key lime juice
1/2 cup coconut milk
2 teaspoons cornstarch
1/4 cup brown sugar
2 teaspoons crushed red pepper
1/4 teaspoon salt
Optional Garnish
4 leaves red leaf lettuce
1 lime, sliced in quarters
2 Tablespoons toasted coconut

Steps:

  • BAKE shrimp according to package directions.
  • WHISK together the sauce ingredients in a medium saucepan and bring to a low simmer. Cook sauce until slightly thickened, stirring occasionally. Remove from heat and set aside.
  • PLACE one leaf onto each of four serving plates. Divide cooked shrimp onto plates and drizzle with the warm sauce. Serve any remaining sauce in ramekins. Garnish with a sprinkling of toasted coconut and slices of lime if desired.
  • Recipe courtesy of Cheryl Perry, Recipe Contest Runner Up ® Shrimp Category.

KEY LIME SHRIMP RED CURRY



Key Lime Shrimp Red Curry image

Curry, cilantro and lime add flavor to this Thai shrimp dish.

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 9

1 tablespoon vegetable oil
1 large onion, quartered and sliced (2 cups)
1 green bell pepper, diced (1 cup)
1 lb uncooked peeled medium shrimp, deveined, tail shells removed
1 tablespoon Thai red curry paste
1 medium lime, cut in half
1 container (5.3 oz) Yoplait® Greek 100 protein Key lime yogurt
2 cups cooked brown rice
Chopped fresh cilantro, if desired

Steps:

  • In 12-inch nonstick skillet, heat oil over medium heat. Cook onion and bell pepper in oil 8 to 10 minutes, stirring occasionally, until softened. Move onion and bell pepper to side of skillet; add shrimp to other side. Cook shrimp about 2 minutes or until just starting to turn pink. Add curry paste and juice of 1/2 lime, stirring well to incorporate.
  • Remove from heat; cool 3 minutes (so yogurt does not curdle when added to mixture). Stir in yogurt.
  • Serve over rice; top with fresh cilantro. Cut remaining 1/2 lime into 4 wedges; serve lime wedge with each serving.

Nutrition Facts : Calories 280, Carbohydrate 33 g, Cholesterol 155 mg, Fat 1/2, Fiber 4 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 5 g, TransFat 0 g

KEY WEST SHRIMP BOIL WITH KEY LIME MUSTARD SAUCE



Key West Shrimp Boil with Key Lime Mustard Sauce image

Absolutely the last shrimp boil recipe you'll ever need! These can be served immediately or chilled and served cold.

Provided by SAVVYHOSTESS

Categories     Seafood     Shellfish     Shrimp

Time 2h22m

Yield 6

Number Of Ingredients 14

1 cup mayonnaise
½ cup lime juice
3 tablespoons Dijon mustard
1 teaspoon white sugar
2 dashes hot pepper sauce (such as Tabasco®), or to taste
salt and ground black pepper to taste
2 (12 fluid ounce) cans or bottles beer
1 lemon, juiced
2 tablespoons seafood seasoning (such as Old Bay®)
12 dashes hot pepper sauce (such as Tabasco®), or to taste
1 tablespoon chopped garlic
½ teaspoon cayenne pepper
½ teaspoon ground black pepper
3 pounds raw shrimp, or to taste

Steps:

  • Stir mayonnaise, lime juice, Dijon mustard, sugar, and hot pepper sauce together in a bowl until smooth; season with salt and pepper.
  • Cover bowl with plastic wrap and refrigerate mustard sauce for at least 2 hours.
  • Mix beer, lemon juice, seafood seasoning, hot pepper sauce, garlic, cayenne pepper, and black pepper together in a saucepan; bring to a boil and add shrimp. Cook shrimp just until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes; drain immediately.

Nutrition Facts : Calories 508.6 calories, Carbohydrate 10 g, Cholesterol 359.4 mg, Fat 31.1 g, Fiber 0.2 g, Protein 38.2 g, SaturatedFat 4.9 g, Sodium 1341.9 mg, Sugar 1.5 g

WW 3 POINTS - SHRIMP WITH KEY LIME COCKTAIL SAUCE



Ww 3 Points - Shrimp With Key Lime Cocktail Sauce image

Make and share this Ww 3 Points - Shrimp With Key Lime Cocktail Sauce recipe from Food.com.

Provided by mariposa13

Categories     High Protein

Time 19m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb shrimp, medium, peeled and deveined
1/2 cup ketchup
2 tablespoons fresh lime juice or 2 tablespoons key lime juice
2 teaspoons Worcestershire sauce
1/2 teaspoon hot pepper sauce

Steps:

  • Rinse the shrimp under cold water and place them in a saucepan with enough cold water to cover them; heat just until the water begins to simmer.
  • Remove the saucepan from the heat and set aside 1 minute, or until the shrimp are opaque in the center.
  • Drain the shrimp, then plunge them into a bowl of ice water.
  • Drain and pat dry with paper towels.
  • Arrange on a serving platter.
  • To make the cocktail sauce, combine the ketchup, key lime juice, Worcestershire sauce and pepper sauce in a small bowl.
  • Taste and adjust the seasoning, adding more hot pepper sauce or Worcestershire sauce as desired.
  • Serve the shrimp with the cocktail sauce.

CURRY SHRIMP AND RICE



Curry Shrimp and Rice image

My family and I absolutely love curry shrimp and rice. I created this version so I I can make it in a hurry. Except for the butter and shrimp, all the ingredients are right in my pantry. To add a little heat, we like to stir in a tablespoon of fresh ground chili paste. -Angela Spengler, Niceville, Florida

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 14

2 tablespoons butter
1/2 medium onion, chopped
1 carton (32 ounces) chicken broth
2 cans (14-1/2 ounces each) diced potatoes, drained
2 cans (7 ounces each) white or shoepeg corn, drained
1 can (13.66 ounces) coconut milk
1 can (8 ounces) bamboo shoots, drained
1 tablespoon curry powder
1 to 3 teaspoons Thai red chili paste, optional
1/2 teaspoon salt
1/2 teaspoon pepper
12 ounces peeled and deveined cooked shrimp (61-70 per pound)
2 packages (8.8 ounces each) ready-to-serve long grain rice
Optional: Lime wedges and fresh basil

Steps:

  • In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add broth, potatoes, corn, coconut milk, bamboo shoots, curry powder, chili paste if desired, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, until flavors have blended, 12-15 minutes, stirring occasionally., Add shrimp; heat through. Prepare rice according to package directions; serve with curry. Sprinkle with additional curry powder. If desired, serve with lime wedges and basil.

Nutrition Facts : Calories 354 calories, Fat 13g fat (10g saturated fat), Cholesterol 75mg cholesterol, Sodium 1112mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 3g fiber), Protein 14g protein.

RED CURRY SHRIMP



Red Curry Shrimp image

Categories     Low Carb     Quick & Easy     Coconut     Shrimp     Curry     Cilantro     Simmer     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 6

1 tablespoon red curry paste
1 13.5-ounce can unsweetened coconut milk
1 8-ounce bottle clam juice
1 1/4 pounds uncooked large shrimp, peeled, deveined
1/3 cup chopped fresh cilantro
1 lime, cut into 8 wedges

Steps:

  • Stir red curry paste in large skillet over medium-high heat until fragrant, about 1 minute. Add coconut milk and clam juice and bring to boil, whisking until paste dissolves. Boil until sauce is thick enough to coat spoon, stirring occasionally, about 7 minutes. Add shrimp to sauce. Cook until shrimp turn pink and are just opaque in center, turning occasionally, about 4 minutes. Stir in cilantro. Season to taste with salt and pepper. Divide shrimp and sauce among 4 shallow bowls. Garnish with lime wedges and serve.

RED CURRY SHRIMP DUMPLINGS RECIPE - (4.4/5)



Red Curry Shrimp Dumplings Recipe - (4.4/5) image

Provided by Mom_s

Number Of Ingredients 8

8 oz shelled and deveined shrimp
2 teaspoons red curry paste
2 teaspoon fish sauce
1 teaspoon cornstarch
A little egg white
Cilantro leaves, roughly chopped
Dumpling wrappers
Water, for wrapping

Steps:

  • Roughly chop the shrimp into pieces, transfer the shrimp into a bowl and combine it with the red curry paste, fish sauce, cornstarch, egg white and cilantro leaves. Stir to combine into a sticky filling. To wrap, place a heaping teaspoon of the filling onto the middle of a dumpling wrapper. Dip your index finger into some water and trace the outer edges of the dumpling wrapper. Fold up to form a half moon shape but only pinch to seal the middle part. Turn the dumpling and fold up the other two edges. Seal and pinch to form a nice and tight parcel like below. Repeat the same until you use up all the filling. Heat up a pot of water and bring it to boil. Drop the dumplings into the hot boiling water. As soon as they float to the top, they are ready. Scoop out with a slotted spoon, shake off the excess water, transfer to a plate and serve immediately with dumpling sauce on the side

MAUI WOWIE SHRIMP



Maui Wowie Shrimp image

Easy recipe to put together for that laid-back 'Maui Wowie' person. Great for the beach or backyard BBQ. You will be surprised by the onolicious flavor. This dish always gets the Shaka sign!

Provided by ROXIEMAUI

Categories     Seafood     Shellfish     Shrimp

Time 25m

Yield 6

Number Of Ingredients 6

2 pounds uncooked medium shrimp, peeled and deveined
1 pinch garlic salt, or to taste
ground black pepper to taste
¼ teaspoon cayenne pepper, or to taste
1 cup mayonnaise
1 lemon, cut into wedges

Steps:

  • Preheat outdoor grill for medium heat, and lightly oil the grate.
  • Thread shrimp onto skewers. Season both sides of shrimp with garlic salt and black pepper; if using cayenne, see Cook's Note.
  • Generously coat both sides of shrimp with mayonnaise.
  • Cook shrimp on heated grill until shrimp are bright pink on the outside and opaque on the inside, and the mayonnaise turns golden brown, 5 to 10 minutes on each side. Serve with lemon wedges.

Nutrition Facts : Calories 381 calories, Carbohydrate 1.3 g, Cholesterol 244.4 mg, Fat 30.4 g, Fiber 0.1 g, Protein 25.1 g, SaturatedFat 4.7 g, Sodium 528 mg, Sugar 0.4 g

Tips:

  • For the best flavor, use fresh key limes. If you can't find them, you can use bottled key lime juice, but the flavor will be less intense.
  • To make the curry paste from scratch, simply combine all of the ingredients in a food processor and blend until smooth. You can also use store-bought curry paste if you're short on time.
  • If you don't have red bell pepper, you can use another type of bell pepper, such as green or yellow.
  • Be sure to adjust the amount of curry paste you use to taste. If you like your curry spicy, add more paste. If you prefer a milder curry, use less paste.
  • Serve the curry with rice, noodles, or your favorite vegetables.

Conclusion:

This key lime shrimp red curry is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The combination of key lime, coconut milk, and red curry paste creates a flavorful and aromatic sauce that is sure to please everyone at the table. Serve it with rice, noodles, or your favorite vegetables for a complete and satisfying meal.

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