Coconut Curry Shrimp

23 Aug

“It tastes just like King of Thai!” Mikesonn comparing the dish to the tasty Thai food dive down the street. 

Here is a quick and easy dinner recipe that, with a few tweaks, can be made very low fat and calorie.


  • 1 tsp oil (or cooking spray to lighten the recipe)
  • 4 scallions, whites and greens separated, chopped
  • 2-3 tbsp Thai curry paste (red)
  • 2 cloves garlic, minced
  • 1 lb shrimp, peeled and deveined
  • 15 oz coconut milk (select light coconut milk to lighten the recipe)
  • 2 tsp soy sauce (salt and water or fish sauce can be substituted)
  • 1/4 cup fresh cilantro, chopped (optional)
  • salt to taste


In a large nonstick skillet, heat oil or cooking spray on medium-high. Add scallion whites and curry paste and sauté one minute. Add shrimp and garlic, season with salt and cook for 2-3 minutes. Add coconut milk, soy sauce and mix well. Simmer about 2-3 minutes, until shrimp is cooked through, but ensuring not to over cook the shrimp! Remove from heat, mix in scallion greens and cilantro. Serve over rice.

Coconut Curry Shrimp


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