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Easy Curried Shrimp

Total Time

Prep/Total Time: 20 min.


4 servings

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
Easy Curried Shrimp Recipe photo by Taste of Home


  • 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


  1. 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.
  2. Add shrimp; cook and stir for 2-4 minutes or until shrimp turn pink. Stir in apricots; heat through. Serve with rice.

Nutrition Facts

2/3 cup shrimp with 1/2 cup rice: 309 calories, 10g fat (5g saturated fat), 145mg cholesterol, 316mg sodium, 33g carbohydrate (6g sugars, 3g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.

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