Thai Curry Shrimp

Thai Curry Shrimp

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

Oxmoor House JANUARY 2005

  • Yield: 3 servings (serving size: about 1 cup shrimp mixture and 1/2 cup rice)
  • Cook time:10 Minutes
  • Prep time:15 Minutes
  • Other:1 Hour, 30 Minutes


  • 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


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.

Cook rice according to package directions, omitting salt and fat.

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.

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

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Thai Curry Shrimp recipe