Coconut Shrimp Curry

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 473
  • Calories from fat: 49%
  • Fat: 25.8g
  • Saturated fat: 15.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 27.5g
  • Carbohydrate: 34.2g
  • Fiber: 0.0g
  • Cholesterol: 172mg
  • Iron: 0.0mg
  • Sodium: 466mg
  • Calcium: 0.0mg


  • 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


  1. Peel and devein shrimp; set aside.
  2. 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.
  3. Place rice on a serving platter; spoon shrimp mixture over rice. Sprinkle with green onions and parsley. Serve immediately.
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