Red Curry Coconut Shrimp is a quick and easy one pot dish. Tender shrimp cook quickly and get nestled into a super easy creamy coconut curry sauce. A toss in of snow peas adds nutrients, color, texture, and flavor to make this the perfect weeknight meal.
Total Time
25min
4.5
2 Ratings
Author: Compelled to Cook
Servings:
2
Ingredients
•
1
bunch
Scallions
•
3/4
cup
Coconut Milk
•
1
Tbsp
Red Curry Paste
•
1
Tbsp
Fish Sauce
•
1
Tbsp
Brown Sugar
•
1
Tbsp
Canola Oil
•
2
cloves
Garlic
, minced
•
1
lb
Shrimp
, deveined
•
1 1/2
cups
Snow Peas
•
to taste
Salt
•
4
Tbsp
Fresh Cilantro
, roughly chopped
•
to taste
Cooked
White Rice
(optional)
•
to taste
Sliced
Limes
Cooking Instructions
1.
Slice Scallions (1 bunch), separating the white and reserving the green for garnish.
2.
Whisk together Coconut Milk (3/4 cup), Red Curry Paste (1 Tbsp), Fish Sauce (1 Tbsp), and Brown Sugar (1 Tbsp).
3.
Heat Canola Oil (1 Tbsp) in medium saute pan over medium heat. Add whites of scallion and Garlic (2 cloves). Sauté for 1 minute.
4.
Add Shrimp (1 lb) in a single layer. Cook shrimp 2 minutes per side and remove from pan.
5.
Add coconut milk mixture to the pan and bring to a full simmer.
6.
Add Snow Peas (1 1/2 cups) and stir to coat. Allow to simmer uncovered about 4 minutes over medium/high heat. Stir once or twice until snow peas are just tender and the sauce has reduced to a syrupy consistency.
7.
Toss shrimp back into the pan and stir to coat with sauce and warm throughout for about 1 minute. Season lightly with Salt (to taste).
8.
Serve immediately over White Rice (to taste) if desired, and garnish with reserved sliced green onions, Fresh Cilantro (4 Tbsp) and a squeeze of Limes (to taste).
Nutrition Per Serving
CALORIES
550
FAT
27.5 g
PROTEIN
51.3 g
CARBS
25.3 g
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