Coconut Curried Shrimp Recipe

Name: Coconut Curried Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds peeled shrimp; 1 tablespoon minced fresh ginger; 2 garlic cloves, minced; 1 tablespoon sesame oil; 1 red bell pepper, finely chopped; 1 1/2 teaspoons Thai red curry paste; 1 teaspoon curry powder; 1 (15-ounce) can coconut milk; 2 tablespoons soy sauce; 1 tablespoon brown sugar; 1/4 cup cilantro, chopped; Hot cooked rice

Servings: persons

1 1/2 pounds peeled shrimp
1 tablespoon minced fresh ginger
2 garlic cloves, minced
1 tablespoon sesame oil
1 red bell pepper, finely chopped
1 1/2 teaspoons Thai red curry paste
1 teaspoon curry powder
1 (15-ounce) can coconut milk
2 tablespoons soy sauce
1 tablespoon brown sugar
1/4 cup cilantro, chopped
Hot cooked rice

1
Combine first 3 ingredients in a bowl. Heat oil in a large skillet over medium-high heat. Add shrimp; cook 3 to 4 minutes or until pink, stirring occasionally. (Shrimp will not be cooked through.) Remove from skillet; set aside.
2
Add bell pepper, curry paste, and curry powder to skillet. Cook for 2 minutes, stirring constantly. Stir in coconut milk, soy sauce, and brown sugar. Cook for 3 minutes or until curry paste dissolves, stirring constantly.
3
Stir in shrimp; cook 2 minutes. Remove from heat. Stir in cilantro, and serve immediately in shallow bowls over hot cooked rice.
4
Keep uncooked shrimp in the freezer. To thaw and peel frozen shrimp, place in a bowl of cold water for 15 minutes, occasionally breaking up frozen clumps with your hands. After 15 minutes, the shrimp will be thawed enough to peel. By the time you finish peeling them, they will have thawed completely.

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 pounds peeled shrimp, 1 tablespoon minced fresh ginger, 2 garlic cloves, minced, 1 tablespoon sesame oil, and more.

Yes, Coconut Curried Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Curried Shrimp

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