Curried Corn and Shrimp Summer Pasta

I love the earthy, warm spice of curry. This week’s recipe satisfies any curry craving while remaining light and summery. Fresh, crisp corn, silky golden Yukon potatoes, plump seared shrimp, and sweet chunks of mango are quickly tossed with curry powder, a splash of coconut milk. This versatile dish can be mixed with your favorite pasta or eaten on its own! There aren’t any exact measurements for this recipe, I love to simply toss things in and adjust to taste.

What You Need (Serves 2):

12 raw, shelled, de-veined shrimp (more or less shrimp is fine). I used 16-20 count per pound jumbo shrimp
1/2 yukon gold potato, chopped into 1/2” cubes
1/2 yellow onion, diced into 1/4” pieces
3 ears fresh corn (canned or frozen work beautifully as well)
1 mango, chopped into 1/2” cubes
curry powder (Cost Plus has a great 6 oz. bag of Hot Curry powder for $3.99)
a few splashes of coconut milk (TJ’s has a can of Lite Coconut Milk for $1.29)
salt and pepper, extra virgin olive oil, tbsp butter
optional: pasta

What To Do:

Chop 1/2 yukon gold potato into 1/2” cubes. Dice 1/2 yellow onion into 1/4” pieces.
Prep the corn: if you’re using fresh corn, cut the kernels off the cob.
Clean, shell, and de-vein the shrimp, patting dry with a paper towel. In a bowl, season the shrimp liberally with curry powder. Add a bit of salt and pepper.
Prepare the pasta.
Place the cubed potatoes in a pot of salted cold water, bringing them to a boil together so that the potatoes cook evenly inside and out. This should take about 12 minutes until fork tender. Remove the potatoes once they’re cooked thru and place aside.
In a large skillet over medium heat, saute the onions in olive oil. Once they start to turn translucent, add a bit of butter and the corn. Season the onions and corn with curry powder. The corn should get some nice color on it from the butter and curry.
Remove the corn and onions from the skillet.
In the same skillet over medium-high heat, add some olive oil and wait till it’s just popping. Add the shrimp in an even layer. Sear one side of the shrimpfor about a minute and a half (for jumbo shrimp). You should see that the center of the shrimp is just a bit over transparent. Shrimp shouldn’t ever curl up into itself more than the shape of the letter C.
Flip the shrimp and sear for another minute and a half, tossing back in the onions, corn, and potatoes. Add pasta if you’re using it!
Add a few splashes of coconut milk as you see fit, using the coconut milk to deglaze the pan and coat the ingredients. Turn off the heat immediately and serve with chunks of mango!

Remove the corn to start cooking the shrimp

Season the shrimp with curry powder, salt and pepper

Sear the shrimp for about 1 1/2 minute per side (for jumbo shrimp)

Add the veg back in, tossing in some pasta if you wish

Add a few splashes of coconut milk and use it to deglaze the brown bits on the pan. Shut off the heat