Spicy Coconut-Shrimp Bisque

Oxmoor House
4 servings (serving size: 1 1/4 cup)


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4 tablespoons red curry paste
2 tablespoons water
Cooking spray
1 pound peeled and deveined medium shrimp
1 cup chopped green onions
1 cup frozen green peas, thawed
1/2 cup chopped red bell pepper
1 (14-ounce) can light coconut milk
1/4 cup chopped cilantro
1/4 teaspoon salt


Combine curry paste and water in a small bowl; stir well with a whisk.

Coat a Dutch oven with cooking spray; place over medium heat until hot. Add curry paste mixture and shrimp; cook, uncovered, 4 minutes, stirring frequently. Add onions, peas, and bell pepper; cook 3 minutes or until peas are tender.

Add coconut milk and cilantro; cook 2 minutes or until thoroughly heated. Stir in salt. Remove from heat, cover, and let stand 5 minutes before serving.

Created date

April 2008

Nutritional Information

Calories 250
Caloriesfromfat 36 %
Fat 10 g
Satfat 3.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 27.1 g
Carbohydrate 13.5 g
Fiber 2.6 g
Cholesterol 172 mg
Iron 0.0 mg
Sodium 538 mg
Calcium 0.0 mg