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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    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

Directions

  • 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.
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.

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