Coconut-Curry Shrimp

5 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 210.6
  • Total Fat: 6.8 g
  • Cholesterol: 173.5 mg
  • Sodium: 182.7 mg
  • Total Carbs: 12.3 g
  • Dietary Fiber: 1.2 g
  • Protein: 24.6 g

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

Number of Servings: 4


    1 tsp Olive Oil
    1/2 Cup Minced Onion
    1/2 Cup Minced Sweet Red Pepper
    1 Clove Garlic, Minced
    1 tsp Ground Cumin
    3/4 tsp Ground Coriander
    1/2 tsp Red Curry Paste
    1 Cup Lite Coconut Milk
    1 tsp Sugar
    1/2 tsp Thai Hot Chili sauce
    1 LB Shrimp (Peeled & Devained)
    1 TBS Cornstarch
    1/4 Cup Minced Fresh Cilantro


Heat oil in a large, nonstick pan over medium heat. Add onions, red pepper and garlic. Cook and stir until vegetables begin to soften, about 3 mins. Add the cumin, coriander and curry paste. Cook for 1 minute. Add the coconut milk, sugar and Thai hot chili sauce. Bring to a boil. Reduce haet and simmmer, uncovered for 2 mins.
Stir in the shrimp. Increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 mins. In a small bowl, combine cornstarch with 1 TBS water. Add to shrimp mixture. Cook until sauce is bubbly and has thickened, about 1 min. Stir in cilantro and remove from heat.
Serve with basmati or jasmin rice. (Rice is not accounted for.)

Number of Servings: 4

Recipe submitted by SparkPeople user WMALOVICH.

Member Ratings For This Recipe

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    This was quick and easy to make, and delicious too! - 1/31/17