Spicy Thai Coconut Shrimp Recipe - Allrecipes.com
Spicy Thai Coconut Shrimp Recipe

Spicy Thai Coconut Shrimp

Recipe by  

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

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Original recipe makes 4 servings Change Servings
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Directions

  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.
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Footnotes

  • Reprinted with permission of Cooking Light® 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 More Reviews

Most Helpful Positive Review
Jan 25, 2004

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 pounds of shrimp instead and the more green onions the better. The extra ingredients helps to over come the sauce being too runny. Cleaning the shrimp is a tedious job but the cooking time makes for that process. Really should give this recipe a try.

 
Most Helpful Critical Review
Jan 25, 2004

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 was then...delicious!

 

19 Ratings

Jan 25, 2004

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

 
Jan 25, 2004

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

 
Jun 08, 2004

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 at the end of cooking. I did, and I think it really made the dish especially wonderful. My husband and I frequent Thai restaurants, and he said this was just as good as anything he'd eaten out. It was easy to make to boot! This will definitely be a regular at our house, thanks!

 
May 20, 2005

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 tablespoons of fresh chopped parsley, 1 bunch of fresh spinach (whole), one 14 oz. can of pineapple chunks (thoroughly drained and rinsed), and upped the red curry paste to about 4.5 tsps (to a medium spiciness). In essence the dish becomes Pineapple Curry with Shrimp (another Thai restaurant dish). I served the shrimp dish over coconut rice with raisins (a recipe from my childhood in Latin America) and the whole meal was awesome! If you're feeling adventurous, try the recipe as a starter/base for your own creation. It serves like an authentic Thai restaurant meal.

 
Jul 14, 2005

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 (so they are just wilted) and I LOVE it with a squeeze of lime. Sometimes we use sliced chicken breast in place of the shrimp, allowing it to fully cook before adding the other ingredients to the skillet. I like to thinly slice red bell pepper and add that for an additional Thai touch. An old favorite of mine.

 
Apr 19, 2006

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.

 

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