Coconut Curry Shrimp

Name: Coconut Curry Shrimp
Prep time: 15 min
Cook time: 10 min
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

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Total Time

Prep/Total Time: 25 min.

Makes

3 servings

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 Recipe photo by Taste of Home

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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

In a small bowl, combine the first 6 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.

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.

Coconut Curry Shrimp

Ingredients

Directions

Nutrition Facts

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