Coconut Curry Shrimp Recipe
Coconut Curry Shrimp Recipe photo by Taste of Home

Coconut Curry Shrimp Recipe

Publisher Photo
Here’s a shrimp dish with sweet coconut milk, complemented by the spiciness of curry. Jasmine rice makes a fragrant bed for the sumptuous stir-fry.—Cindy Romberg, Mississauga, Ontario
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:3 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 3 servings

Ingredients

  • 2/3 cup coconut milk
  • 1 tablespoon fish sauce
  • 1-1/2 teaspoons curry powder
  • 1 teaspoon brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound uncooked large shrimp, peeled and deveined
  • 1 medium sweet red pepper, finely chopped
  • 2 green onions, chopped
  • 1/4 cup minced fresh cilantro
  • Hot cooked jasmine rice
  • Lime wedges

Nutritional Facts

1 cup (calculated without rice) equals 256 calories, 13 g fat (10 g saturated fat), 184 mg cholesterol, 841 mg sodium, 8 g carbohydrate, 2 g fiber, 27 g protein.

Directions

  1. In a small bowl, combine the first six ingredients. In a large skillet or wok, stir-fry shrimp in 2 tablespoons coconut milk mixture until shrimp turn pink. Remove and keep warm.
  2. Add the red pepper, onions and remaining coconut milk mixture to pan. Bring to a boil; cook and stir for 3-4 minutes or until vegetables are crisp-tender. Add shrimp and cilantro; heat through. Serve with rice and lime wedges. Yield: 3 servings.
Originally published as Coconut Curry Shrimp in Country Woman February/March 2012, p38

Nutritional Facts

1 cup (calculated without rice) equals 256 calories, 13 g fat (10 g saturated fat), 184 mg cholesterol, 841 mg sodium, 8 g carbohydrate, 2 g fiber, 27 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Coconut Curry Shrimp

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Aug. 30, 2014

"Made exactly as stated & it was WONDERFUL!Thank you for another keeper!!"

MY REVIEW
Reviewed May. 10, 2014

"Did not have fish sauce or cilantro but still was delicious"

MY REVIEW
Reviewed Mar. 29, 2014

"Nice flavor! I used coconut oil to stir fry the shrimp and added some chopped tomato. Yum!"

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