Thai Style Shrimp

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Most Helpful Positive Review

Sep 19, 2005

this is my favorite dish to cook. i substitute the turmeric with ground cumin, simmer at a higher temp for thickness, and serve over rice. good stuff.

—christine

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Most Helpful Critical Review

Apr 25, 2004

Although this wasn't bad, I was disappointed. I followed the recipe to the T, except I used a 5.5 oz can of coconut milk, which I believe is less than 1 cup. Still, the mixture came out soupy and had to be strained. My food processor (a standard Cuisinart) wouldn't blend the ginger and jalepeno to a paste, the best I could get was a fine dice. I expected more flavor from the recipe, but it turned out rather bland. Perhaps the shrimp should be marinated in the coconut milk/jalepeno/tumeric/ginger mixture?

—kharma.cat

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44 Ratings

Aug 17, 2006

This was just an "okay" dish that I will probably not make again. I too could not get a paste in my blender and added two Tbsp. of the coconut milk to the mix to get a paste. I also used a can of diced tomatoes. The color was wonderful, it was a little soupier than I'd hoped, and even though it smelled fantastic, my husband and I both felt it lacked flavor. Overall, not a bad recipe, but needs some tweaking, I think.

—Eileen in OK

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Jul 07, 2007

I thought this was a wonderful recipe and would make it again. I did not have turmeric so I used curry as suggested by others. It was super easy to make and the sauce was excellent over rice. Very unsual dish and flavors from the standard.

—MRS. J

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Oct 19, 2005

I enjoyed this recipe quite a bit. Served it over rice noodles, which sopped up the yummy sauce well. Instead of turmeric, I used curry. I added a little extra ginger, and cut down on the tomatoes by about a 1/3 cup (after seeding and dicing, I had almost 2 cups). I put about a tablespoon of peanut oil in the food processor with the spices so they pureed a bit better. I also substituted cilantro for the basil, because that's what was on hand. It was just fine, but I look forward to using basil next time.

—NEL

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Mar 22, 2008

Tasted like a dish you would pay $10 for at a Thai restaurant. Coconut and spices go well without an overpowering aftertaste. The only changes I made was substituting cilantro for the basil, and using frozen, cooked shrimp. Served over brown rice with a side of summer rolls. Excellent.

—lillpup

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Nov 15, 2005

a nice and simple dish. i found it very satisfying!

—Suki

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Jan 10, 2011

This was absolutely delicious but my wife and I took a few extra steps to avoid some of the pitfalls others were having. First, when making the spice paste it's helpful to add some liquid (we used a few tablespoons of vegetable oil) so it could actually continue to flow down into the blender instead of just turning into whirling chunks. Next, for the coconut milk it's important to get a good brand. We used Asian Family as the milk is already quite thick. Cheaper brands are thin, forcing you to cook at a higher temperature for longer and thus risking overcooking the shrimp. Otherwise, it turned out great and tasted like a dish you would find in a restaurant!

—DrPhoenixJ

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Nutrition

Calories
289 kcal
14%

Carbohydrates
8.2 g
3%

Cholesterol
173 mg
58%

Fat
20.1 g
31%

Fiber
2.1 g
8%

Protein
20.9 g
42%

Sodium
502 mg
20%

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

Nutritional Information

Thai Style Shrimp

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 289
Calories from Fat: 181

% Daily Value *
Total Fat 20.1g 31 %
Saturated Fat 12.1g 60 %
Cholesterol 173mg 58 %
Sodium 502mg 20 %
Potassium 510mg 14 %
Total Carbohydrates 8.2g 3 %
Dietary Fiber 2.1g 8 %
Protein 20.9g 42 %
** Sugars 3g
Vitamin A 17 %
Vitamin C 26 %
Calcium 8 %
Iron 51 %
Thiamin 10 %
Niacin 60 %
Vitamin B6 17 %
Magnesium 25 %
Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.