Curry-Coconut Shrimp Recipe

Name: Curry-Coconut Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon canola oil; 1/2 cup minced onion; 1/2 cup minced red bell pepper; 1 clove garlic, minced; 1 teaspoon ground cumin; 3/4 teaspoon ground coriander; 1/2 teaspoon curry powder; 1/2 cup light coconut milk; 1 teaspoon sugar; 1/4 teaspoon crushed red pepper flakes; 1 pound jumbo shrimp, peeled and deveined; 1 tablespoon cornstarch; 1 tablespoon water; 2 tablespoons chopped fresh cilantro

Servings: persons

1 teaspoon canola oil
1/2 cup minced onion
1/2 cup minced red bell pepper
1 clove garlic, minced
1 teaspoon ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon curry powder
1/2 cup light coconut milk
1 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
1 pound jumbo shrimp, peeled and deveined
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons chopped fresh cilantro

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.

190

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.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 teaspoon canola oil, 1/2 cup minced onion, 1/2 cup minced red bell pepper, 1 clove garlic, minced, and more.

Yes, Curry-Coconut 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.

Curry-Coconut Shrimp

How did you like this recipe?

Frequently Asked Questions