Shrimp in Coconut Curry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 381.7
  • Total Fat: 23.7 g
  • Cholesterol: 172.3 mg
  • Sodium: 201.5 mg
  • Total Carbs: 16.4 g
  • Dietary Fiber: 4.0 g
  • Protein: 30.2 g

View full nutritional breakdown of Shrimp in Coconut Curry calories by ingredient
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Easy Coconut Curry Shrimp that can be put together quickly. Easy Coconut Curry Shrimp that can be put together quickly.
Number of Servings: 4


    2 oz Coconut Flakes, Sweetened
    2 tsp Coconut Oil
    16 oz Shrimps, cleaned and deveined
    7 oz Zucchini, sliced in quarters lengthwise and then cut into 1/4-inch thick slices.
    4 Scallions, sliced diagonally
    4 Lime Wedges for garnish
    1/3 Cup Peanut Butter (Crunchy or Smooth)
    1 Cup Water


1. Heat Coconut Oil in large fry pan.
2. When Coconut Oil is hot, add the cleaned Shrimp and stir fry until just barely pink.
3. Add the sliced Zucchini to the Shrimp and stir fry for about 1 minute.
4. Mix the Lime Juice, Peanut Butter and Water together and blend well. Then add to the Shrimp and Zucchini mixture and stir fry for another minute.
5. Plate with the starch of your choice and garnish with the sliced scallions and a wedge of lime.

This Shrimp Coconut Curry can be mixed with some drained cooked Ramen Noodles (just boiled in water without the seasoning pkt.)

For my family I will cook some Thin Spaghetti, or Thin Fettuccine noodles and mix with the Shrimp and Zucchini mixture.

For myself I will top a large Romaine Salad with the Shrimp and Zucchini mixture.

Since Shrimp naturally contains salt, I do not add additional salt and because my Hubby has high blood pressure.

Serving Size: 4 Servings

Number of Servings: 4

Recipe submitted by SparkPeople user LIMASTAR.

TAGS:  Fish | Dinner | Fish Dinner |

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