Looking for something?

Coconut Curry Shrimp

Flavourfully Wholesome
  • Cook

    mins
  • Difficulty

  • Makes

  • Marinate time

    mins
  • Prep

    mins
  • serves

    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

NUTRITIONAL INFORMATION

 

Amount per serving

Calories460
Calories from Fat140
Total Fat15g
Saturated Fat5g
Trans Fat0g
Cholesterol170mg
Sodium590mg
Total Carbs43g
Dietary Fiber3g
Sugars6g
Protein28g
Calcium10%
Iron25%
Vitamin C100%
Vitamin A30%

  • 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!