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Coconut Curry Shrimp

 Coconut Curry Shrimp
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
3 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
Nutritional Facts: 1 cup (calculated without rice) equals 256 calories, 13 g fat (10 g saturated fat), 184 mg cholesterol, 841 mg sodium,

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Coconut Curry Shrimp (continued)

Nutritional Facts: 8 g carbohydrate, 2 g fiber, 27 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.