Curry shrimp in jar cooking, what a delicious dish! An Indian recipe cooked with my jar cooking technique. They cook in just 4 minutes in the microwave and, accompanied by pilaf rice, can be transformed into a delicious single dish. After the recipe for curry chicken in jar cooking and chickpea curry in jar cooking, I had to try cooking the shrimp with curry and coconut milk in a jar in the microwave.
As you will read in the recipe, I created a creamy mixture based on coconut milk or Greek yogurt which I added to the cooked shrimp when I opened the jar, heated in the microwave, and served immediately. Another recipe I love is curry salmon and vegetables in jar cooking… I don’t know if it’s clear that I am crazy about curry!
Now, ready the jars and let’s make curry shrimp in jar cooking.
Also try:
- Difficulty: Easy
- Cost: Medium
- Rest time: 35 Minutes
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Microwave, Jar Cooking
- Cuisine: Indian
- Seasonality: All seasons
Shopping list for curry shrimp in a jar
- 10 shrimp (or frozen and peeled prawns)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon soy sauce
- 1 teaspoon curry (level)
- Half fresh spring onion
- 1 pinch Sichuan pepper
- 2 tablespoons coconut milk (or Greek yogurt)
- 260 g cooked Venere rice
- 1 pinch salt
What you need for the curry shrimp recipe
- 1 Jar 500 ml with thin gasket
- 1 Bowl
- 1 Small bowl glass
How to make shrimp in jar cooking?
Slightly defrost the shrimp. Once ready, pat them dry with paper towels and distribute them in the bowl. Season with a tablespoon of oil, one of soy sauce, the pepper, and half a teaspoon of curry. Mix, cover the bowl with plastic wrap or a plate, and let marinate for 15 minutes.
In the meantime, peel and chop the spring onion, distribute it in the small bowl, season with the other tablespoon of oil, and sauté for a minute at 750 watts.
Drain the shrimp from the marinade and set it aside, distribute the shrimp in the jar with the sautéed spring onion, clean the edges, close, and latch. Place in the microwave and start cooking for 4 minutes at your tested power (I use 600 watts). At the end of the cooking, let the closed jar rest for 20 minutes.
While the curry shrimp in jar cooking is resting, pour the coconut milk or yogurt into the shrimp marinade and mix. Cover and set aside.
When you are ready to serve the curry shrimp, heat them for a minute in the microwave, pull the gasket, unlatch, and add the coconut cream. Mix well and heat again for a minute. Serve the shrimp using the cooking juice to season the rice.
From the pan to the jar suggests…
You can store the shrimp, once the post-cooking is finished and they are at room temperature, in the refrigerator for a week.
Lemon shrimp in jar cooking
You can substitute curry and soy sauce with lemon zest and a few drops of lemon.
