Rating: 4 stars
246 Ratings
  • 5 star values: 123
  • 4 star values: 77
  • 3 star values: 23
  • 2 star values: 20
  • 1 star values: 3

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

Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.

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  • 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.

  • Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.

  • 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

191 calories; protein 24g; carbohydrates 8.5g; fat 6.1g; cholesterol 172.5mg; sodium 175.1mg. Full Nutrition
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