Coconut Curry Shrimp

Coconut Curry Shrimp 150 Author: Canadian Living Credits: Coconut Curry Shrimp 150

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2011

Ingredients

  • 2/3 cups coconut milk
  • 1 tablespoon fish sauce
  • 1 1/2 teaspoon mild curry powder
  • 1 teaspoon packed brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 lb thawed peeled deveined raw large shrimp
  • 1 sweet red pepper diced
  • 2 green onions chopped
  • 1/4 cup cilantro leaves
  • 4 lime wedges

Method

In large bowl, whisk together coconut milk, fish sauce, curry powder, brown sugar, salt and pepper. Add shrimp, red pepper, green onions and cilantro; toss to coat. Let stand for 5 minutes.

In wok or saucepan, stir-fry shrimp mixture over medium-high heat until shrimp are pink, about 6 minutes. Serve with lime wedges.

Nutritional facts Per serving: about

  • Sodium 626 mg
  • Protein 19 g
  • Calories 186.0
  • Total fat 10 g
  • Potassium 355 mg
  • Cholesterol 129 mg
  • Saturated fat 7 g
  • Total carbohydrate 7 g

%RDI

  • Iron 28.0
  • Fibre 0.0
  • Folate 11.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 16.0
  • Vitamin C 92.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Coconut Curry Shrimp

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