Coconut Curry Shrimp Recipe

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

Read Reviews
5 5 5
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
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Directions

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.
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): 256 calories, 13g fat (10g saturated fat), 184mg cholesterol, 841mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 27g protein.

  • 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
  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

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Reviews forCoconut Curry Shrimp

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browns19fan User ID: 919833 249879
Reviewed Jun. 28, 2016

"Delicious, easy to prepare, and beautiful! I used 1/2 lb. shrimp for the two of us, otherwise prepared the dish as directed. Next time I may increase the curry powder and sugar."

MY REVIEW
PeppersnOnions User ID: 7050806 240915
Reviewed Jan. 3, 2016

"Very tasty for a quick and easy meal"

MY REVIEW
Moemoe67 User ID: 7639077 137463
Reviewed Aug. 30, 2014

"Made exactly as stated & it was WONDERFUL!

Thank you for another keeper!!"

MY REVIEW
mikibunny31 User ID: 7066772 120345
Reviewed May. 10, 2014

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

MY REVIEW
stevennicole User ID: 2190603 187611
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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