Coconut Curry Shrimp

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4.5 of 5 (19)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 239.6
  • Total Fat: 10.7 g
  • Cholesterol: 172.3 mg
  • Sodium: 186.4 mg
  • Total Carbs: 9.2 g
  • Dietary Fiber: 1.7 g
  • Protein: 25.3 g

View full nutritional breakdown of Coconut Curry Shrimp calories by ingredient
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Introduction

This is really delicious and flavorful. Serve over brown rice, or quinoa for a healthy, easy meal. This is really delicious and flavorful. Serve over brown rice, or quinoa for a healthy, easy meal.
Number of Servings: 4

Ingredients

    2 tsp olive oil
    1/2 cup chopped white or yellow onion
    1/2 cup red bell peppers, sliced thinly
    1 cup sugar snap peas
    2 cloves garlic, minced
    2 tsp ground cumin
    1 1/2 tsp ground coriander
    1 tsp curry powder
    2 tsp white sugar (this small amount of sugar helps make this dish succesful with a balance of sweet, and mildly spicy.)
    1/8 - 1/4 tsp crushed red pepper flakes (use more if you want it to be really spicy, less for more mild) sometimes I just add a few flakes and taste the sauce and go from there so I don't get it too spicy.
    1 pound raw shrimp
    1 cup light coconut milk from a can, (freeze in a ziplock bag the rest for another time if you wish)
    1 tablespoons cornstarch
    1 tablespoons water
    2 tablespoons chopped fresh cilantro (optional if you don't have it)
    salt to taste

Directions

1.Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper,and sugar snap peas until vegetables begin to soften, about 3 minutes. add garlic, saute for 30 seconds more.

2.Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes.
3.Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.
4.In a small bowl, combine cornstarch with 1 tablespoon of water. Stir into shrimp mixture, and cook until sauce has thickened, about 1 minute. Add salt to taste. Remove from heat, serve. Sprinkle chopped cilantro on individual servings.

Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user HARDBOILEDBLOND.

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  • Incredible!
    5 of 5 people found this review helpful
    We prepared this for dinner and it is delicous and quick. It's a lot quicker than another curry recipe I have. I'd like to try it with chicken also. - 7/19/09

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  • Very Good
    3 of 3 people found this review helpful
    Very nice and a good easy recipe. Thanks! Will definitely cook again. Tasted just as good as my takeaway so took away the craving ha ! - 10/16/09

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  • Incredible!
    3 of 3 people found this review helpful
    OMG...so good!!!!!! - 7/30/09

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  • Incredible!
    2 of 2 people found this review helpful
    I would give this more stars if I could. For me, it's the most satisfying and delicious dish during our Nativity Lenten period. I substituted sunflower oil for olive oil and used the entire can of coconut milk to thin the sauce and served over basmati rice. - 11/29/12

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  • Incredible!
    1 of 1 people found this review helpful
    Most Excellent. Easy to make....so good...my family loved this. will make this again....and again...and again. - 10/6/12

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