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Spicy Thai Coconut Shrimp

Spicy Thai Coconut Shrimp

"To save more time, purchase shrimp that has already been peeled and de-veined."
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Ingredients

servings
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Original recipe yields 4 servings

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Directions

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  1. Cook the rice according to package directions, omitting salt and fat. While the rice is cooking, combine the water and curry paste in a medium bowl; add shrimp, tossing to coat. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add the shrimp mixture, and saute for 4 minutes. Add sliced asparagus and green onions; cover and cook for 3 minutes or until the asparagus is crisp-tender. Stir in salt and coconut milk. Cook for 3 minutes or until thoroughly heated, stirring occasionally. Serve over rice.

Footnotes

  • Reprinted with permission of Cooking Light(R) magazine. All rights reserved.
  • CALORIES 457 (16% from fat); FAT 8.1g (sat 4g, mono 1g, poly 1.4g); PROTEIN 32.9g; CARB 57.8.4g; FIBER 3.9g; CHOL 194mg; IRON 6.9mg; SODIUM 646mg CALC 135mg

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Reviews

Read all reviews 14
  1. 19 Ratings

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Most helpful positive review

This is a really great recipe with a few minor adjustments you will get rave reviews. I use hot curry paste and about 3 tbs of it. Also, I use the regular coconut milk not the light. I use 2 ...

Most helpful critical review

From reading the other review it seemed a little bland. From past experience with Thai food, I added 1 tsp nutmeg, cayenne pepper, 1 extra tsp of curry paste, fresh basil a little cumin. It wa...

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This is a really great recipe with a few minor adjustments you will get rave reviews. I use hot curry paste and about 3 tbs of it. Also, I use the regular coconut milk not the light. I use 2 ...

From reading the other review it seemed a little bland. From past experience with Thai food, I added 1 tsp nutmeg, cayenne pepper, 1 extra tsp of curry paste, fresh basil a little cumin. It wa...

nice combination of flavours, but very very mild. needs more of pretty much everything, except coconut milk - the sauce was pretty thin

Per previous comments, I used 2 and 1/2 tsp of red curry paste and it was hot and spicy!

This dish was just as tasty as one you would eat at a good Thai restaurant! I used regular coconut milk, instead of light. Also, I highly recommend adding about 4 tablespoons of fresh cilantro...

Holy wow! Delish! I improvised on this recipe in a big way: I replaced the asparagus with half a pkg of frozen mixed string beans and baby carrots (personal preference), added about 1.5 t...

This has been a time-honored recipe for my husband and me. It's fast and easy, very tasty, and can be modified easily. It's also good with a few leaves of fresh basil mixed in at the last minute...

An easy thai dish that will leave you feeling like you just ate out. I added some pineapple and pineapple juice to sweeten it up a bit.

Fantastic and soooo easy! Regular coconut milk was perfect. Several people suggested adding more curry paste which is perfect but add it to your own taste! I pre-cooked string beans to use inst...

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