Coconut Shrimp Curry

Oxmoor House
6 servings.


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3 pounds unpeeled medium-size fresh shrimp
1 cup chopped onion
1/4 cup margarine, melted
1/4 cup minced jalapeno pepper
2 tablespoons peeled, minced gingerroot
1 teaspoon minced garlic
2 tablespoons curry powder
1 (14-ounce) can coconut milk
1/4 teaspoon salt
1/4 teaspoon ground white pepper
3 cups cooked long-grain rice
1/4 cup chopped green onions
2 tablespoons minced fresh parsley


Peel and devein shrimp; set aside.

Saute onion in margarine in a large nonstick skillet over medium-high heat until tender. Stir in jalapeno pepper, gingerroot, and garlic; saute 2 minutes. Add curry powder; saute 2 minutes. Add coconut milk; bring to a boil. Reduce heat, and simmer 3 minutes or until slightly thickened, stirring frequently. Stir in salt and white pepper. Add shrimp; bring to a boil. Reduce heat, and simmer 5 minutes or until shrimp turn pink.

Place rice on a serving platter; spoon shrimp mixture over rice. Sprinkle with green onions and parsley. Serve immediately.

Created date

August 2009

Nutritional Information

Calories 473
Caloriesfromfat 49 %
Fat 25.8 g
Satfat 15.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 27.5 g
Carbohydrate 34.2 g
Fiber 0.0 g
Cholesterol 172 mg
Iron 0.0 mg
Sodium 466 mg
Calcium 0.0 mg