Coconut Curry Shrimp

Coconut Curry Shrimp

Shrimp and vegetables are blended with chicken fried rice made with coconut milk and lime juice for a meal ready in 25 minutes.
  • 15 MINS

    Cooking Time

  • 10 MINS

    Prep Time

  • 4 People


  • 1 lb. (450 g) uncooked large shrimp, peeled and deveined
  • 2 tsp. (10 mL) curry powder, divided
  • 2 Tbsp. (30 mL) vegetable oil, divided
  • 1 medium onion, thinly sliced
  • 1 large red bell pepper, sliced
  • 1 clove garlic, chopped
  • 1 can (410 mL.) light coconut milk
  • 1 package Knorr® Sidekicks® Chicken Fried Rice Side Dish

  1. SPRINKLE shrimp with 1 teaspoon (5 mL) curry powder.

  2. HEAT 1 tablespoon (15 mL) oil in large nonstick skillet over medium-high heat and cook shrimp, turning once, until shrimp turn pink, about 3 minutes. Remove shrimp from skillet and set aside.

  3. HEAT remaining 1 tablespoon (15 mL) oil in same skillet and cook onion, red pepper and remaining 1 teaspoon (5 mL) curry, stirring frequently, until vegetables are almost tender, about 4 minutes. Stir in garlic and cook 30 seconds. Stir in coconut milk and Knorr Sidekicks®. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 7 minutes, or until rice is tender.

  4. STIR in shrimp; heat through. Garnish, if desired, with cilantro; now it's delicious. Dig in!

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 460.0
Calcium (g) 10.0 %
Carbohydrates (g) 43.0 g
Fat (g) 15.0 g
Fiber (g) 3.0 g
Iron (g) 25.0 %
Protein (g) 28.0 g
Saturated Fat (g) 5.0 g
Sodium (g) 590.0 mg
Sugar (g) 6.0 g
Trans Fat (g) 0.0 g

Each serving of this dish is an excellent source of vitamin C and iron. Looking to add more veggies? Throw in frozen peas and chopped spinach! *See nutrition information for sodium content.

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