Curry-Coconut Shrimp
This dish uses big shrimp and a mild curry sauce. It tastes good and is easy to make.
Serve the finished meal over hot brown rice.
By Nadia Kovalenko
Posted October 8, 2026Share
Time
Calories
Servings
Difficulty
Description
This dish uses big shrimp and a mild curry sauce. It tastes good and is easy to make.
Serve the finished meal over hot brown rice.
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Ingredients 14
1 teaspoon canola oil
0.5 cup minced onion
0.5 cup minced red bell pepper
1 clove garlic, minced
1 teaspoon ground cumin
0.75 teaspoon ground coriander
0.5 teaspoon curry powder
0.5 cup light coconut milk
1 teaspoon sugar
0.25 teaspoon crushed red pepper flakes
1 pound jumbo shrimp, peeled and deveined
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons chopped fresh cilantro
Instructions
-
1
Heat oil in a large nonstick pan over medium heat. Cook onion, red pepper, and garlic for 3 minutes until soft.
-
2
Mix in cumin, coriander, and curry powder. Cook for 1 minute. Add coconut milk, sugar, and red pepper flakes. Boil the liquid, then simmer for 2 minutes without a lid.
-
3
Add the shrimp and turn the heat to medium-high. Stir and cook for 4 minutes until the shrimp are done.
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4
Mix cornstarch and water in a small bowl. Stir this into the pan and cook for 1 minute until thick. Stir in cilantro and take the pan off the heat.
Nutrition Facts
Servings 4
Amount Per Serving
-
Calories 191 kcal
% Daily Value *
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Total Fat 6g
-
Saturated Fat 2g
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Cholesterol 173mg
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Sodium 175mg
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Total Carbohydrate 9g
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Dietary Fiber 1g
-
Protein 24g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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