Coconut Curry Shrimp
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Recipe based on 6 ratings.
Coconut Curry Shrimp
Photography by Jim Norton
- Portion size: 4
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 186 |
| pro | 19 g |
| total fat | 10 g |
| sat. fat | 7 g |
| carb | 7 g |
| fibre | 1 g |
| chol | 129 mg |
| sodium | 626 mg |
| potassium | 355 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 28 |
| vit A | 16 |
| vit C | 92 |
| folate | 11 |
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.
Ingredients
- 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
Preparation
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.
Source : Canadian Living Magazine: April 2011
