Curry-Coconut Shrimp

Curry-Coconut Shrimp

158
dakota kelly 15

"Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice."

Ingredients

35 m {{adjustedServings}} servings 191 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 191 kcal
  • 10%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 8.5g
  • 3%
  • Protein:
  • 24 g
  • 48%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 175 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
  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 water. Stir into shrimp mixture, and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.
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Reviews

158
  1. 201 Ratings

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After reading the other reviews I made some changes. The end result was PERFECT!!! IT CAME OUT BETTER THAN MY FAVORITE RESTAURANT. If you make it this way you will not be dissapointed. This is w...

This recipe needs to have the roux made in the beginning of the sauce (to eliminate any pasty taste). I used a combination of butter and oil (3 TBPS) and sauted the onions in that, then I added...

This was absolutely fantastic. The only changes I made were I doubled the coconut milk, curry powder, and crushed red pepper flakes, and just before I served it I added some shredded coconut. ...