Coriander-Curry Shrimp Recipe

Name: Coriander-Curry Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces vermicelli; ⅔ cup pineapple-coconut juice (or unsweetened pineapple juice with 1/4 cup sweetened shredded coconut); 2 teaspoons cornstarch; 1 teaspoon vegetable oil; 1 large onion, thinly sliced; 1 garlic clove, minced; 1 tablespoon curry powder; 1 tablespoon ground coriander; ⅛ teaspoon ground cayenne pepper (I would prefer red pepper flakes); 1 12 lbs large raw shrimp, shelled and deveined; 2 tablespoons fresh parsley, chopped; lime wedge; salt

Servings: persons

16 ounces vermicelli
⅔ cup pineapple-coconut juice (or unsweetened pineapple juice with 1/4 cup sweetened shredded coconut)
2 teaspoons cornstarch
1 teaspoon vegetable oil
1 large onion, thinly sliced
1 garlic clove, minced
1 tablespoon curry powder
1 tablespoon ground coriander
⅛ teaspoon ground cayenne pepper (I would prefer red pepper flakes)
1 12 lbs large raw shrimp, shelled and deveined
2 tablespoons fresh parsley, chopped
lime wedge
salt

1
In a 6-8 quart pan, cook vermicelli in about 4 quarts boiling water until just tender to bite (8-10 minutes); or cook according to package directions.
2
Drain well, transfer to a warmed rimmed platter; and keep warm.
3
While pasta is cooking, in a small bowl, stir together pineapple-coconut juice and cornstarch until blended; set aside.
4
Heat oil in a wide non-stick frying pan or wok over medium-high heat.
5
When oil is hot, add onion, garlic and 2 tablespoons water.
6
Stir-fry until liquid has evaporated and onion is soft and beginning to brown (about 5 minutes).
7
Add curry powder, coriander, and red pepper to pan; stir to blend.
8
Immediately add shrimp and stir-fry for 2 minutes.
9
Stir cornstarch mixture well; pour into pan.
10
Stir until sauce is bubbly and shrimp are just opaque in center; cut to test, cook 1-2 more minutes.
11
Add parsley and mix gently but thoroughly.
12
Spoon shrimp mixture over pasta; garnish with lime wedges.
13
Season with salt.

115

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 16 ounces vermicelli, ⅔ cup pineapple-coconut juice (or unsweetened pineapple juice with 1/4 cup sweetened shredded coconut), 2 teaspoons cornstarch, 1 teaspoon vegetable oil, and more.

Yes, Coriander-Curry 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.

That's it — enjoy your meal!

Coriander-Curry Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions