Indian Shrimp Stir-Fry

We love the aromatic basmati rice for this microwave version of a stir-fry.

Yield: 6 servings (serving size: 2/3 cup shrimp mixture and 1/2 cup rice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 345
  • Calories from fat: 28%
  • Fat: 10.7g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 1.4g
  • Protein: 21.3g
  • Carbohydrate: 40.7g
  • Fiber: 2.5g
  • Cholesterol: 129mg
  • Iron: 4.4mg
  • Sodium: 334mg
  • Calcium: 91mg


  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1 1/2 tablespoons olive oil, divided
  • 1 tablespoon curry powder
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground red pepper
  • 1 cup red bell pepper strips
  • 1 cup diagonally sliced green onions
  • 2 garlic cloves, minced
  • 1 cup light coconut milk
  • 1/4 cup orange juice
  • 1 1/2 tablespoons cornstarch
  • 1 tablespoon low-sodium soy sauce
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 cup raisins
  • 1/4 cup sliced almonds, toasted
  • 1/4 cup shredded sweetened coconut
  • 3 cups hot cooked basmati rice


  1. Combine shrimp, 1 tablespoon oil, curry powder, coriander, and ground red pepper; set aside.
  2. Combine 1 1/2 teaspoons oil, bell pepper, onions, and garlic in a 1-quart glass measure. Cover with plastic wrap; microwave at HIGH 2 minutes, stirring after 1 minute. Set aside.
  3. Combine coconut milk and next 5 ingredients (coconut milk through salt) in an 8-inch square baking dish; stir with a whisk. Microwave at HIGH 4 minutes or until thick, stirring after 2 minutes.
  4. Stir in shrimp mixture and bell pepper mixture. Cover and microwave at HIGH for 8 minutes or until shrimp are done, stirring after 4 minutes. Stir in the raisins. Sprinkle with almonds and coconut. Serve with rice. Yield 6 servings (serving size: 2/3 cup shrimp mixture and 1/2 cup rice).
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