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Curry-Coconut Shrimp

Rated as 4.16 out of 5 Stars
102

"Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice."
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Ingredients

35 m servings 191
Original recipe yields 4 servings

Directions

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  1. Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
  2. Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes.
  3. Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.
  4. In a small bowl, combine cornstarch with 1 tablespoon water. Stir into shrimp mixture, and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.

Nutrition Facts


Per Serving: 191 calories; 6.1 8.5 24 173 175 Full nutrition

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Reviews

Read all reviews 170
  1. 221 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

After reading the other reviews I made some changes. The end result was PERFECT!!! IT CAME OUT BETTER THAN MY FAVORITE RESTAURANT. If you make it this way you will not be dissapointed. This is w...

Most helpful critical review

way too bland- i was expecting a lot based on the reviews, but it was nothing like good thai take out unfortunately. After looking at other recipes - it seems that it needed tumeric, fish sauce,...

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After reading the other reviews I made some changes. The end result was PERFECT!!! IT CAME OUT BETTER THAN MY FAVORITE RESTAURANT. If you make it this way you will not be dissapointed. This is w...

This recipe needs to have the roux made in the beginning of the sauce (to eliminate any pasty taste). I used a combination of butter and oil (3 TBPS) and sauted the onions in that, then I added...

This was absolutely fantastic. The only changes I made were I doubled the coconut milk, curry powder, and crushed red pepper flakes, and just before I served it I added some shredded coconut. ...

The way I made it was only worth four stars, but I made some poor alterations. I didn't have coriander or cilantro and I love both... so I shouldn't have made it without them. Secondly, I didn...

1/2 cup of coconut milk was not enough and I did NOT need to use the cornstartch. If I had, then it would have been way too thick. This tasted good...just not made exactly as written. UPDATE: ...

This curry sauce is absolutely delicious and goes really well with the shrimp and brown rice. It's not too spicy but still has some kick. I'd love to try it with chicken and veggies. I'll omit o...

This was a delicious recipe. I stuck with the recipe, substituting only light coconut milk for the regular variety (save a couple of calories) and omitted the red pepper because I didn't have i...

Warning - if you're not a fan of either coconut or cilantro, pass this recipe by! Hubs fits into this category and rates this two stars! If these aren't your issues, however, read on. This was ...

We enjoyed this dish!.. I doubled the curry because I love curry and the coconut milk; I used 1/4 tsp of cayenne instead of the red pepper flakes. Other than that I followed the recipe and adde...