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Coconut Shrimp Curry

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Ingredients
  Unpeeled fresh shrimp 3 Pound (Fresh Ones)
  Chopped onion 1 Cup (16 tbs)
  Margarine 1⁄4 Cup (4 tbs), melted
  Minced jalapeno 1⁄4 Cup (4 tbs)
  Peeled minced ginger 2 Tablespoon
  Minced garlic 1 Teaspoon
  Curry powder 2 Tablespoon
  Coconut milk 14 Ounce (1 Can)
  Salt 1⁄4 Teaspoon
  Ground white pepper 1⁄4 Teaspoon
  Cooked long grain rice 3 Cup (48 tbs)
  Chopped green onions 1⁄4 Cup (4 tbs)
  Minced fresh parsley 2 Tablespoon
Directions

Peel and devein shrimp; set aside.
Saute onion in margarine in a large nonstick skillet over medium-high heat until tender.
Stir in jalapeno pepper, gingerroot, and garlic; saute 2 minutes.
Add curry powder; saute 2 minutes.
Add coconut milk; bring to a boil.
Reduce heat, and simmer 3 minutes or until slightly thickened, stirring frequently.
Stir in salt and white pepper.
Add shrimp; bring to a boil.
Reduce heat, and simmer 5 minutes or until shrimp turn pink.
Place rice on a serving platter; spoon shrimp mixture over rice.
Sprinkle with green onions and parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Method: 
Boiled
Dish: 
Curry
Ingredient: 
Shrimp

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3499 Calories from Fat 1472

% Daily Value*

Total Fat 171 g263.1%

Saturated Fat 97.9 g489.5%

Trans Fat 0 g

Cholesterol 2068.3 mg689.4%

Sodium 2642.6 mg110.1%

Total Carbohydrates 191 g63.6%

Dietary Fiber 34.6 g138.6%

Sugars 23.9 g

Protein 307 g613.5%

Vitamin A 188.3% Vitamin C 224.3%

Calcium 104.5% Iron 288.8%

*Based on a 2000 Calorie diet

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Coconut Shrimp Curry Recipe