Thai Curry Shrimp

Red curry paste, found on the Asian-ingredient aisle in the supermarket, makes these shrimp wonderfully spicy.

Yield: 3 servings (serving size: about 1 cup shrimp mixture and 1/2 cup rice)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 1 Hour, 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 198
  • Fat: 6.9g
  • Saturated fat: 1.8g
  • Protein: 23.3g
  • Carbohydrate: 10.4g
  • Cholesterol: 172mg
  • Iron: 3.3mg
  • Sodium: 475mg
  • Calories from fat: 31%
  • Fiber: 0.0g
  • Calcium: 68mg


  • 2 tablespoons chopped peeled fresh lemon grass
  • 2 tablespoons brown sugar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 2 teaspoons fish sauce
  • 1 1/2 teaspoons red curry paste
  • 1 pound jumbo shrimp, peeled and deveined
  • 3/4 cup uncooked rice
  • Cooking spray
  • 1/2 cup light coconut milk
  • 1 tablespoon chopped fresh cilantro


  1. Combine first 6 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add shrimp. Seal and marinate in refrigerator up to 1 1/2 hours, stirring occasionally.
  2. Cook rice according to package directions, omitting salt and fat.
  3. Heat a large nonstick skillet coated with cooking spray over medium-high heat; add shrimp. Cook 3 to 4 minutes or until shrimp are done, stirring occasionally. Stir in coconut milk, and cook 1 minute. Stir in cilantro. Serve over rice.
My Notes

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

Add Note

Thai Curry Shrimp Recipe at a Glance

More Recipes Like This

  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