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Coconut Curry Shrimp

6 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep/Total Time: 25 min.

Makes

3 servings

Updated: Oct. 15, 2022
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
Coconut Curry Shrimp
Coconut Curry Shrimp Recipe photo by Taste of Home
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Ingredients

  • 1 can (13.66 ounces) coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon red curry paste or 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 tablespoon vegetable oil
  • 1 large sweet red pepper, juilenned
  • 8 green onions, cut into 1-1/2 in. pieces
  • 1/4 cup minced fresh cilantro
  • Hot cooked jasmine rice
  • Lime wedges

Directions

  1. In a small bowl, combine the first 6 ingredients. In a large skillet or wok, stir-fry shrimp in oil until shrimp turn pink. Remove and keep warm.
  2. Add the red pepper, onions and 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.

Nutrition 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.