Tested till perfect Coconut Curry Shrimp
Coconut Curry Shrimp
Photography by Jim Norton

Coconut Curry Shrimp

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2011

Recipe4 out of 5 based on 22 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2/3 cup 2/3cupcoconut milk
  • 1 tbsp 1tbspfish sauce
  • 1-1/2 tsp 1-1/2tspmild curry powder
  • 1 tsp 1tsppacked brown sugar
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 lb 1lbthawed peeled deveined raw large shrimpraw large shrimps
  • 1 1sweet red peppersweet red peppers, diced
  • 2 2green oniongreen onions, chopped
  • 1/4 cup 1/4cupcilantro leavescilantro leaves
  • 4 4lime wedges
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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 Information Per serving: about

cal 186 pro 19g total fat 10g sat. fat 7g
carb 7g fibre 1g chol 129mg sodium 626mg
potassium 355mg

% RDI:

calcium 6 iron 28 vit A 16 vit C 92
folate 11
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