Curried Coconut Shrimp

Prep: 8 minutes; Cook: 20 minutes.


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

Recipe from

Oxmoor House

Nutritional Information

Calories 383
Caloriesfromfat 12 %
Fat 4.9 g
Satfat 2.5 g
Monofat 0.4 g
Polyfat 0.7 g
Protein 31 g
Carbohydrate 51.3 g
Fiber 2.8 g
Cholesterol 242 mg
Iron 7 mg
Sodium 756 mg
Calcium 70 mg


Cooking spray
1 1/2 pounds peeled and deveined medium shrimp
1 large red bell pepper, cut into 1/4-inch strips
1 cup thinly sliced onion (about 1)
1 cup light coconut milk
2 teaspoons cornstarch
1/2 cup water
1 1/2 tablespoons grated peeled fresh ginger or bottled minced ginger
1 teaspoon curry powder
3/4 teaspoon salt
1/2 cup frozen petite green peas
3 cups hot cooked basmati rice


Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add shrimp; sauté 1 to 2 minutes or until almost done. Remove shrimp from pan; keep warm.

Add red bell pepper and onion to pan; cook over medium-high heat 5 minutes or until crisp-tender, stirring frequently. Combine coconut milk and cornstarch in a small bowl. Add cornstarch mixture, water, and next 3 ingredients to pan. Bring to a boil; simmer 1 to 2 minutes or until sauce is thickened. Add shrimp and peas; cook 1 minute or until thoroughly heated. Serve over basmati rice.

Cooking Light Superfast Suppers,

Oxmoor House

January 2003
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