Coconut Curry Shrimp and Veggies

4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 165.3
  • Total Fat: 6.0 g
  • Cholesterol: 96.3 mg
  • Sodium: 386.3 mg
  • Total Carbs: 12.8 g
  • Dietary Fiber: 4.9 g
  • Protein: 15.8 g

View full nutritional breakdown of Coconut Curry Shrimp and Veggies calories by ingredient


Serve with brown rice Serve with brown rice
Number of Servings: 4


    300 grams frozen cooked shrimp
    200 grams frozen cauliflour
    1 cup frozen broccoli
    1/2 cup frozen edamame
    1 cup frozen green beans
    1 - 160 ml can light coconut milk
    160 ml low sodium chicken broth
    1 onion
    2 tsp olive oil
    2.5 tsp curry powder
    1 tsp paprika
    3 cloves garlic pressed
    1.5 T lemon juice


1. Thaw frozen ingredients (can parially thaw as long as it is okay to finish thawing and cook during cooking)
2. saute onion in olive oil.
3. Add coconut milk and broth.
4. Add vegetables and spices. Cook until vegetables mostly cooked.
5. Add shrimp - heath thrououghly.
6. Serve over brown rice

Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user PENNYLAYNE.

TAGS:  Fish |

Member Ratings For This Recipe

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    Very Good
    I added more curry& red pepper flakes, I found it not spicy enough. Good though, also next time I will omit the chicken broth, as there was a lot of liquid. - 11/8/19