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Shrimp Curry

Shrimp Curry is an easy, flavorful weeknight dinner! Shrimp simmered in a creamy red curry coconut sauce. Delicious over rice!
Course Main Dishes
Cuisine Asian
Keyword bell pepper, coconut milk, curry, curry paste, green peppers, jasmine rice, serrano peppers, thai
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 Servings
Calories 382kcal

Ingredients

Ingredients:

  • 1 tablespoon oil canola, vegetable or olive
  • 2 serrano peppers diced (optional)
  • 1 green bell pepper ribs removed, diced
  • 1/2 yellow onion diced
  • 14 ounces unsweetened coconut milk
  • 2 tablespoons red curry paste
  • 2 teaspoons fish sauce
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon kosher salt plus more to taste
  • 1 pound 31-40 count shrimp peeled and deveined
  • cooked rice
  • cliantro for garnish if desired

Instructions

  • Heat olive oil over medium heat. Cook onions, bell pepper and serrano peppers (if using) until softened, about 5 minutes.
  • Add coconut milk, curry paste, sesame oil and ginger. Cook 5 minutes or until slightly thickened.
  • Add shrimp. Cook 5 - 6 minutes or until the prawns turns pink. Serve over rice.

Notes

Nutrition information for estimation purposes only. 

Nutrition

Calories: 382kcal | Carbohydrates: 9g | Protein: 26g | Fat: 29g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 678mg | Potassium: 652mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1320IU | Vitamin C: 30mg | Calcium: 107mg | Iron: 3mg