Photo: Oxmoor House
Prep Time
2 Mins
Cook Time
12 Mins
4 servings (serving size: 1 cup)

Serve this fiery, Thai-inspired dish over boil-in-bag jasmine rice and with Honey-Spiced Pineapple.

Prep: 2 minutes; Cook: 12 minutes

How to Make It

Step 1

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; cook 3 minutes, stirring occasionally.

Step 2

While shrimp cook, combine coconut milk and next 5 ingredients, stirring with a whisk until smooth. Add to shrimp in pan; bring to a boil. Reduce heat; simmer 5 minutes or until slightly thickened. Sprinkle with cilantro; serve with lime wedges.

Cooking Light Fresh Food Fast

Ratings & Reviews

amyallen's Review

June 10, 2013
I had no green curry paste but substituted red curry. In addition, I added extra cayenne. The cilantro made the dish so fresh tasting! I served with rice and roasted squash and salad. Will definitely make again. Quite easy with the E-Z peel shrimp (already deveined).

tangotildawn's Review

June 16, 2011
This is one of my favorite ways to cook shrimp now. My husband is not a fan of seafood, but her will eat all of this that I prepare. I usually make changes especially in seasonings, but this one I have not changed the recipe, I love it as is.