Spicy Thai Coconut Shrimp

Name: Spicy Thai Coconut Shrimp
Yield: 4 servings (serving size: 1 1/4 cups shrimp sauce and 1 cup rice)
Ingredients: 2 cups uncooked rice; 1 ½ tablespoons water; 1 ½ teaspoons red curry paste (such as Maesri) or chile paste with garlic; 1 ½ pounds medium shrimp, peeled and deveined; Cooking spray; 2 ½ cups (1-inch) sliced asparagus (about 3/4 pound); 1 ½ cups sliced green onions; ½ teaspoon salt; 1 (14-ounce) can light coconut milk

7 Ratings
5 Reviews

To save more time, call ahead and have the seafood market peel and devein the shrimp for you.

Recipe by Cooking Light May 1999

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Yield:

4 servings (serving size: 1 1/4 cups shrimp sauce and 1 cup rice)

Nutrition Info

Ingredients

2 cups uncooked rice
1 ½ tablespoons water
1 ½ teaspoons red curry paste (such as Maesri) or chile paste with garlic
1 ½ pounds medium shrimp, peeled and deveined
Cooking spray
2 ½ cups (1-inch) sliced asparagus (about 3/4 pound)
1 ½ cups sliced green onions
½ teaspoon salt
1 (14-ounce) can light coconut milk

Directions

Step 1
Cook the rice according to package directions, omitting salt and fat. While the rice is cooking, combine the water and curry paste in a medium bowl; add shrimp, tossing to coat. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add the shrimp mixture, and sauté for 4 minutes. Add sliced asparagus and green onions; cover and cook for 3 minutes or until the asparagus is crisp-tender. Stir in salt and coconut milk. Cook for 3 minutes or until thoroughly heated, stirring occasionally. Serve over rice.

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Nutrition Facts

Per Serving:

457 calories; calories from fat 16%; fat 8.1g; saturated fat 4g; mono fat 1g; poly fat 1.4g; protein 32.9g; carbohydrates 57.8g; fiber 3.9g; cholesterol 194mg; iron 6.9mg; sodium 646mg; calcium 135mg.

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Annemmr

06/04/2014

Fail. Way bland and boring....too watery and way too many adjustments needed to file it in the recipe box.

JessicaNat

05/19/2013

ZelgaMae

05/15/2013

dgitlin612

04/26/2013

This was very mild, as others have noted. However, in our opinion, this was a plus. We made the recipe exactly as described - we did use jasmine rice keeping with the Thai theme. WIll definitely make again.

spenderluke

10/30/2012

This was OK. It definately need some more curry paste. Much more bland than other recipes like this one. Would not recommend it as it currently is written

foodieforpeace

05/20/2012

Have made this recipe several times, first was June 2000. Always decrease the red curry paste. Sometimes saute sliced red pepper and/or sliced water chestnuts. Have substituted broccoli for asparagus. Usually thicken the sauce with a tsp cornstarch and a bit of water. Have served it over organic soba noodles and organic basmati rice. This is a really easy recipe.

kellygrace

06/01/2009

This was good, didnt have enough kick to be spicy. next time I would add some garlic and ginger to have more of an authentic thai taste.

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Spicy Thai Coconut Shrimp

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Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (5)

All Reviews for Spicy Thai Coconut Shrimp

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Spicy Thai Coconut Shrimp

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (5)

All Reviews for Spicy Thai Coconut Shrimp