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Curry-Coconut Shrimp

dakota kelly

"Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice."
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35 m servings 191 cals
Original recipe yields 4 servings


  • Calories:
  • 191 kcal
  • 10%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 8.5g
  • 3%
  • Protein:
  • 24 g
  • 48%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 175 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 167
  1. 217 Ratings

Most helpful positive review

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 w...

Most helpful critical review

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,...

Most helpful
Most positive
Least positive

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 w...

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...

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. ...

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...

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: ...

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 o...

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 i...

Warning - if you're not a fan of either coconut or cilantro, pass this recipe by! Hubs fits into this category and rates this two stars! If these aren't your issues, however, read on. This was ...

We enjoyed this dish!.. I doubled the curry because I love curry and the coconut milk; I used 1/4 tsp of cayenne instead of the red pepper flakes. Other than that I followed the recipe and adde...