Coconut Shrimp Curry Recipe
Enjoy this delicious coconut shrimp curry recipe for a busy weeknight dinner. It only calls for simple ingredients and takes less than 30 minutes to make.
Servings: 4 servings
Ingredients
- 2 lbs. large Shrimp peeled, deveined and shelled
- 1 tbsp Low-Sodium Soy Sauce or coconut aminos
- 4 tbsp Green Curry Paste
- 1 can Lite Coconut Milk
- ¼ cup Fat-Free Half & Half
- 1 tbsp Low-Sodium Soy Sauce or coconut aminos
- ½ cup Corn canned or fresh
- 2 cups Broccoli Florets
- 1 cup Baby Carrots sliced
- 1 Red Bell Pepper thinly sliced
- Fresh Basil Cilantro and Lime Wedges for garnish
Instructions
- Marinade the shrimp in a bowl with the one tablespoon of low-sodium soy sauce for 15-minutes while you slice the veggies and prepare the first steps of the recipe.
- Heat a large skillet or work over medium heat, add the curry and coconut milk and simmer 5 minutes.
- Add the half and half, corn, broccoli florets, bell pepper and cook another 5 minutes or until the vegetables begin to soften.
- Drain the liquid from the shrimp, add to the pan, stir and cook 3-4 minutes or until opaque.
- Add the one tablespoon of low-sodium soy sauce then add a sprinkle of salt and pepper. Remove from the heat.
- Serve with jasmine rice, rice noodles or cauliflower rice garnished with the fresh basil, cilantro leaves and lime wedges.
Video
Notes
- Thaw the shrimp overnight in the refrigerator or in a bowl of cold water for 10 minutes before using them in the curry.
- The shrimp turns opaque and curves into a C-shape when it’s finished cooking. Don’t let it cook too long, or it will turn rubbery.
- Chop up all of the vegetables and prep all of the ingredients before you start cooking, since this recipe comes together quickly.
- This recipe makes 4 servings. One serving equals 1/4 of the recipe or about 1 1/2 cups.
- Rice, quinoa or cauliflower rice is not included in the nutrition calculation.
Nutrition
Serving: 1serving | Calories: 324kcal | Carbohydrates: 20g | Protein: 35g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 287mg | Sodium: 1708mg | Potassium: 639mg | Fiber: 4g | Sugar: 6g | Vitamin A: 8455IU | Vitamin C: 82mg | Calcium: 194mg | Iron: 2mg