Coconut-Curry Shrimp over Rice

Shrimp needs just a short marinating time to absorb the flavors of the aromatic sauce, making this tasty entrée quick enough for a busy weeknight. Steaming cooks the shrimp gently, so there's less chance of overcooking. Regular coconut milk offers the best flavor for this dish; the taste of light coconut milk is too subtle.


4 servings (serving size: 1 cup shrimp mixture, 3/4 cup rice, and 1 lemon wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 375
Caloriesfromfat 15 %
Fat 6.4 g
Satfat 3.3 g
Monofat 0.7 g
Polyfat 1.3 g
Protein 38.6 g
Carbohydrate 38.3 g
Fiber 1 g
Cholesterol 259 mg
Iron 6.3 mg
Sodium 777 mg
Calcium 111 mg


1/4 cup coconut milk
3 tablespoons finely chopped red bell pepper
1 tablespoon minced fresh cilantro
1 1/2 tablespoons fish sauce
1 tablespoon fresh lemon juice
1 teaspoon sugar
1 teaspoon curry powder
1 1/2 pounds large shrimp, peeled and deveined
4 cups water
3 cups hot cooked basmati rice
4 lemon wedges
Fresh cilantro sprigs (optional)


Combine first 7 ingredients in a large zip-top plastic bag. Add shrimp; seal and marinate in refrigerator 30 minutes, turning the bag occasionally. Place the shrimp mixture in a 10-inch pie plate.

Open a small metal vegetable steamer; place steamer upside down in a large, deep wok. Add water; bring to a simmer. Wearing oven mitts, carefully place pie plate on top of inverted steamer. Cover and cook 4 minutes or until shrimp are done. Wearing oven mitts, carefully remove pie plate from wok. Serve shrimp mixture over rice; serve with lemon wedges. Garnish with cilantro, if desired.

Ying Chang Compestine,

Cooking Light

May 2005
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