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Curry-Coconut Shrimp
February 17, 2008

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't see the need for the teaspoon of sugar, but in hindsight, I should have. On a good note, I did what a prior review AGLIKA recommended and put the first few ingredients in a food processor before sauteeing. This thickened the sauce nicely and I didn't have to add the cornstarch/H20. I also up'd the red pepper flakes which gave it more heat. I cannot wait to make this recipe again THE RIGHT WAY. On a Side Note: I always loved curry-coconut shrimp in restaurant eventhough nutrition-wise, it's right up there with alredo sauce. So, I could never bring myself to make this at home considering how terribly fattening it is. However, this recipe is LowFat, LowCal, and LowCarb... amazing!

  1. 230 Ratings

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