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Coconut Curry Shrimp Recipe

Coconut Curry Shrimp Recipe

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. YIELD: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

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.

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 .

Reviews for Coconut Curry Shrimp

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MY REVIEW
browns19fan 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 240915
Reviewed Jan. 3, 2016

"Very tasty for a quick and easy meal"

MY REVIEW
Moemoe67 137463
Reviewed Aug. 30, 2014

"Made exactly as stated & it was WONDERFUL!

Thank you for another keeper!!"

MY REVIEW
mikibunny31 120345
Reviewed May. 10, 2014

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

MY REVIEW
stevennicole 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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Wine Pairings

Light-Bodied White Wine

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