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95% would make again

Coconut Curry Shrimp

The next time you want to impress your date, try this simple yet elegant shrimp curry. It’s creamy and tangy, with the perfect hint of spice.

Tasty Team
Total Time

30 minutes

30 min

Prep Time

10 minutes

10 min

Cook Time

20 minutes

20 min

Coconut Curry Shrimp
Total Time

30 minutes

30 min

Prep Time

10 minutes

10 min

Cook Time

20 minutes

20 min

Ingredients

for 2 servings

  • 2 tablespoons unsalted butter, divided
  • 1 small yellow onion, diced
  • ½ red bell pepper, seeded and chopped
  • ½ green bell pepper, seeded and chopped
  • ½ cup unsweetened coconut milk (120 mL)
  • 1 ½ teaspoons fish sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • ½ tablespoon sugar
  • 2 teaspoons curry powder
  • 1 tablespoon maggi, (chicken bouillon powder)
  • 1 lb jumbo shrimp (445 g), peeled and deveined
  • brown rice, for serving
  • fresh cilantro leaf, for garnish

Nutrition Info

  • Calories 552
  • Fat 28g
  • Carbs 25g
  • Fiber 5g
  • Sugar 9g
  • Protein 50g

Estimated values based on one serving size.

Preparation

  1. Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion and cook until starting to soften, about 5 minutes.
  2. Add the remaining tablespoon of butter and the red and green bell peppers. Cook until slightly softened, 3–4 minutes.
  3. Add the coconut milk, fish sauce, lemon juice, pepper, salt, sugar, curry powder, and maggi and mix well. Bring to boil, then reduce the heat to low and simmer for 10 minutes, until the flavors start to meld together.
  4. Add the shrimp and cook for 3–4 minutes, until pink and opaque.
  5. Serve the curry with brown rice and garnish with cilantro.
  6. Enjoy!

Ingredients

for 2 servings

  • 2 tablespoons unsalted butter, divided
  • 1 small yellow onion, diced
  • ½ red bell pepper, seeded and chopped
  • ½ green bell pepper, seeded and chopped
  • ½ cup unsweetened coconut milk (120 mL)
  • 1 ½ teaspoons fish sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • ½ tablespoon sugar
  • 2 teaspoons curry powder
  • 1 tablespoon maggi, (chicken bouillon powder)
  • 1 lb jumbo shrimp (445 g), peeled and deveined
  • brown rice, for serving
  • fresh cilantro leaf, for garnish

Nutrition Info

  • Calories 552
  • Fat 28g
  • Carbs 25g
  • Fiber 5g
  • Sugar 9g
  • Protein 50g

Estimated values based on one serving size.

Preparation

  1. Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion and cook until starting to soften, about 5 minutes.
  2. Add the remaining tablespoon of butter and the red and green bell peppers. Cook until slightly softened, 3–4 minutes.
  3. Add the coconut milk, fish sauce, lemon juice, pepper, salt, sugar, curry powder, and maggi and mix well. Bring to boil, then reduce the heat to low and simmer for 10 minutes, until the flavors start to meld together.
  4. Add the shrimp and cook for 3–4 minutes, until pink and opaque.
  5. Serve the curry with brown rice and garnish with cilantro.
  6. Enjoy!
Coconut Curry Shrimp

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