Coconut-Curry Shrimp over Rice

3 Reviews
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Yield
4 servings (serving size: 1 cup shrimp mixture, 3/4 cup rice, and 1 lemon wedge)
By Ying Chang Compestine
May 2005
RECIPE BY Cooking Light

Shrimp needs just a short marinating time to absorb the flavors of the aromatic sauce, making this tasty entrée quick enough for a busy weeknight. Steaming cooks the shrimp gently, so there's less chance of overcooking. Regular coconut milk offers the best flavor for this dish; the taste of light coconut milk is too subtle.

Ingredients

  • 1/4 cup coconut milk
  • 3 tablespoons finely chopped red bell pepper
  • 1 tablespoon minced fresh cilantro
  • 1 1/2 tablespoons fish sauce
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon sugar
  • 1 teaspoon curry powder
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 4 cups water
  • 3 cups hot cooked basmati rice
  • 4 lemon wedges
  • Fresh cilantro sprigs (optional)

Nutritional Information

  • Calories 375
  • Caloriesfromfat 15%
  • Fat 6.4g
  • Satfat 3.3g
  • Monofat 0.7g
  • Polyfat 1.3g
  • Protein 38.6g
  • Carbohydrate 38.3g
  • Fiber 1g
  • Cholesterol 259mg
  • Iron 6.3mg
  • Sodium 777mg
  • Calcium 111mg

How to Make It

Step 1

Combine first 7 ingredients in a large zip-top plastic bag. Add shrimp; seal and marinate in refrigerator 30 minutes, turning the bag occasionally. Place the shrimp mixture in a 10-inch pie plate.

Step 2

Open a small metal vegetable steamer; place steamer upside down in a large, deep wok. Add water; bring to a simmer. Wearing oven mitts, carefully place pie plate on top of inverted steamer. Cover and cook 4 minutes or until shrimp are done. Wearing oven mitts, carefully remove pie plate from wok. Serve shrimp mixture over rice; serve with lemon wedges. Garnish with cilantro, if desired.

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Ratings & Reviews

JessicaNat's Review

JessicaNat
May 19, 2013
N/A

claudiadaze's Review

RottenGuatemaln
March 12, 2012
We made this tonight and it needs a few adjustments. It was considerably underspiced. We added a serrano pepper and a bit more curry powder (probably 1 tbsp), and if I made it again I would add more coconut milk (maybe 1/3-1/2 total) and more curry powder still. Like the other commentator it took us a little longer to cook probably around 20 minutes and the set up is tricky...you will need a big wok for it to work right. Ours kept tipping over. That said, the dish was still delicious! great for a regular dinner and with these adjustments maybe even a fancy one too!

RottenGuatemaln's Review

claudiadaze
August 01, 2009
Delicious, and great next day, too. Have to make sure your cholesterol budget is under control (270 mg) before you have this one, though. Took me a lot longer to get the shrimp cooked, almost twenty minutes; must have an inefficient steamer setup.