Curry-Coconut Shrimp Recipe - Allrecipes.com
Curry-Coconut Shrimp Recipe
  • READY IN 35 mins

Curry-Coconut Shrimp

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    25 mins
  • READY IN

    35 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 04, 2006

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 what I did: I mixed in the blender 1/4 c canola oil, 1 medium onion, 1 red bell pepper and 5 cloves of garlic to create a chunky paste. I then sauted it for 4 min, lowered the heat to simmer and added 2 tsp minced ginger, 2 tbsp curry powder, 1 tsp ground cumin, 1 tsp sugar, 1/4 tsp crushed red pepper flakes and 2 tbsp flour, mixing energetically for 2 min. I then gradually added 2 c of light coconut milk all the while mixing energetically untill the sause thickened and became uniform. I simmered the sauce for 4 min, then increased the heat to medium-high again, added the shrimp, mixed well to coat and cooked for 4-5 min. Finally I added 1/2 c chopped fresh cilantro and 3/4c shredded coconut, mixed one last time and turned off the heat. THE RESULT WAS HARDLY ENOUGH FOR 2 CURRY LOVERS!!! YUM, YUM, YUM! THANK YOU DAKOTA and all the reviewers! I also plan on making this with chicken and I will try peanuts instead of shredded coconut next time.

 
Most Helpful Critical Review
Sep 15, 2011

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, and ginger.

 

193 Ratings

Jan 03, 2004

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 the spices and 2 TBPS of flour, eliminating the cornstarch. Cook for one minute then add the coconut milk. I used 2 TBSPS of curry.

 
Aug 28, 2005

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. Wow. I will definietely make this again. I think it would also be great with tofu or chicken instead of shrimp.

 
Feb 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!

 
Nov 12, 2007

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: I made this tonight and the general consensus is there needs to be more sauce. I used 2 tsp of sugar instead to suit our taste, hubby thought it was too spicy I thought it was just right. Next time I will cut the red pepper and double the sauce.

 
May 18, 2003

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 or use less of the cornstarch next time, though; it made the sauce too thick.

 
Dec 05, 2008

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 it on hand. I added a little cornstarch at the end, but I think I would leave this out next time - it was actually a little too thick. BONUS SIDE DISH: I made a middle eastern coconut rice on the side (cooked the rice in half light coconut milk and water), then after cooking, added toasted coconut (toasted in a pan with a little olive oil), toasted almond and toasted raisins, all mixed through the rice (do all the toasting separately). With the curry-coconut shrimp, it was absolutely delicious!

 

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Nutrition

  • Calories
  • 191 kcal
  • 10%
  • Carbohydrates
  • 8.5 g
  • 3%
  • Cholesterol
  • 173 mg
  • 58%
  • Fat
  • 6.1 g
  • 9%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 24 g
  • 48%
  • Sodium
  • 175 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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