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Easy Curried Shrimp

 Easy Curried Shrimp
I like to serve this dish with grapes or green veggies for added color. It's also nice with dried coconut or pineapple instead of apricots. —Dona Stone, Clearwater, Florida
4 ServingsPrep/Total Time: 20 min.


  • 1 tablespoon butter
  • 2 teaspoons curry powder
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1 cup light coconut milk
  • 1 pound uncooked large shrimp, peeled and deveined
  • 1/3 cup chopped dried apricots
  • 2 cups hot cooked brown rice


  • In a large skillet, melt butter. Add the curry, cumin, salt, garlic
  • powder, coriander and cinnamon; cook over medium heat until lightly
  • browned. Stir in coconut milk. Bring to a boil. Reduce heat; simmer,
  • uncovered, for 3-4 minutes or until thickened.
  • Add shrimp; cook and stir for 2-4 minutes or until shrimp turn pink.
  • Stir in apricots; heat through. Serve with rice. Yield: 4 servings.
Nutritional Facts: 2/3 cup shrimp with 1/2 cup rice equals 309 calories, 10 g fat (5 g saturated fat), 145 mg cholesterol, 316 mg sodium, 33 g carbohydrate, 3 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 2 starch,

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Easy Curried Shrimp (continued)

Nutritional Facts: 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.