Low-Fat Thai Coconut Curry Shrimp Recipe

Name: Low-Fat Thai Coconut Curry Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb medium raw shrimp, deveined; 1 tablespoon sake or 1 tablespoon dry sherry; 1 1/2 tablespoons light soy sauce; 1 tablespoon cornstarch; 3 garlic cloves, minced; 1 tablespoon fresh ginger, finely minced; 1 red onions or 1 yellow onion, cut into 1/2-inch pieces; 1 large pepper, cut into 1/2-inch pieces (red, yellow or green); cooking spray; Sauce; 1 cup 1% low-fat milk, evaporated nonfat milk or 1 cup half & half light cream; 1 tablespoon peanut butter; 2 - 2 1/2 teaspoons coconut extract; 1 tablespoon sake or 1 tablespoon dry sherry; 1 1/2 tablespoons curry powder; 1 teaspoon sugar; 1/4 teaspoon salt

Servings: persons

1 lb medium raw shrimp, deveined
1 tablespoon sake or 1 tablespoon dry sherry
1 1/2 tablespoons light soy sauce
1 tablespoon cornstarch
3 garlic cloves, minced
1 tablespoon fresh ginger, finely minced
1 red onions or 1 yellow onion, cut into 1/2-inch pieces
1 large pepper, cut into 1/2-inch pieces (red, yellow or green)
cooking spray
Sauce
1 cup 1% low-fat milk, evaporated nonfat milk or 1 cup half & half light cream
1 tablespoon peanut butter
2 - 2 1/2 teaspoons coconut extract
1 tablespoon sake or 1 tablespoon dry sherry
1 1/2 tablespoons curry powder
1 teaspoon sugar
1/4 teaspoon salt

1
Toss shrimp gently with soy sauce. Cover and refrigerate until ready to cook. Mix cornstarch with an equal amount of cold water and set aside.
2
Combine sauce ingredients and set aside.
3
Lightly spray a large non-stick skillet with cooking spray and preheat over medium-high for 2 minutes. Add shrimp, garlic and ginger and stir-fry until shrimp turn bright pink, about 2 minutes. Transfer shrimp to a large plate or platter.
4
Reduce heat to medium and saute pepper and onion until onions begin to separate and pepper brightens, about 2 minutes.
5
Increase heat to medium-high and return shrimp to pan. Stirring, add sauce to shrimp and bring to low boil. Stirring constantly, add cornstarch/water mixture. After sauce has thickened, about 60 seconds; reduce heat to low. Taste and adjust seasonings if necessary; remove from heat and serve over rice.

494

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 17 ingredients. The key ingredients include: 1 lb medium raw shrimp, deveined, 1 tablespoon sake or 1 tablespoon dry sherry, 1 1/2 tablespoons light soy sauce, 1 tablespoon cornstarch, and more.

Yes, Low-Fat Thai Coconut 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!

Low-Fat Thai Coconut Curry Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions