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.

Yield: 4 servings (serving size: 1 cup shrimp mixture, 3/4 cup rice, and 1 lemon wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 375
  • Calories from fat: 15%
  • Fat: 6.4g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 1.3g
  • Protein: 38.6g
  • Carbohydrate: 38.3g
  • Fiber: 1g
  • Cholesterol: 259mg
  • Iron: 6.3mg
  • Sodium: 777mg
  • Calcium: 111mg

Ingredients

  • 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)

Preparation

  1. 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.
  2. 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.
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