Curried Shrimp

"Flavorful curried shrimp" by Michael Hastings, W-S Journal. Recipe Swap. Thai curry with complexity and amazing flavor in this little bit sweet and a little bit spicy dish. Recipe based on one published in Self magazine in May 2008, posted on Recipe published in the Winston-Salem Journal: January 11, 2012.

Yield: 6 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:


  • 1 medium potato, peeled and chopped into 1/2-inch pieces
  • 1 tablespoon(s) olive oil
  • 2 tablespoon(s) curry powder
  • 1/2 cup(s) thinly sliced onion
  • 1 green bell pepper, cored, seeded and cut into thin strips
  • 1 1/2 pound(s) large shrimp, shelled and deveined
  • 1 mango, cut into thin strips
  • 1 cup(s) light coconut milk
  • 2 tablespoon(s) fish sauce
  • Juice of 1/2 lime
  • 1/2 teaspoon(s) Sriracha (or other hot sauce)
  • 1 teaspoon(s) sugar
  • 1/3 chopped, fresh basil


  1. 1. Place potato in microwaveable bowl with 1 tablespoon water. Cover and microwave until tender, about 3 minutes.
  2. 2. Heat oil in a large skillet over medium heat. Add curry and cook 30 seconds. Add onion and bell pepper and cook 3 to 4 minutes, or until soft. Push vegetables to side of skillet. Add shrimp; cook 1 minute on each side until about halfway cooked. Stir in potatoes, mango, coconut milk, fish sauce, lime juice, Sriracha and sugar. Simmer 2 minutes. Remove from heat; add basil. Makes 4 to 6 servings.
February 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Curried Shrimp Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy