Curried Coconut Shrimp

Prep: 8 minutes; Cook: 20 minutes.

Yield: 4 servings (serving size: 1 cup shrimp mixture and 3/4 cup rice)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 383
  • Calories from fat: 12%
  • Fat: 4.9g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.7g
  • Protein: 31g
  • Carbohydrate: 51.3g
  • Fiber: 2.8g
  • Cholesterol: 242mg
  • Iron: 7mg
  • Sodium: 756mg
  • Calcium: 70mg


  • 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


  1. 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.
  2. 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.
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