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Coconut-Curry Shrimp
Cook up Knorr's delicious Coconut-Curry Shrimp made with a few simple ingredients. A recipe that's quick and easy to make but flavorful to eat!
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15 mins
Cooking Time
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10 mins
Prep Time
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4 People
Serves
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Energy (g) | 350.0 |
| Calcium (g) | 10.0 % |
| Carbohydrates (g) | 38.0 g |
| Cholesterol (g) | 145.0 mg |
| Fat (g) | 13.0 g |
| Fiber (g) | 38.0 g |
| Iron (g) | 10.0 % |
| Protein (g) | 20.0 g |
| Saturated Fat (g) | 4.0 g |
| Sodium (g) | 1020.0 mg |
| Sugars (g) | 4.0 g |
| Trans Fat (g) | 0.0 g |
Let’s get cooking
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Season shrimp with 1 teaspoon curry powder.
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Heat 1 tablespoon oil in 12-inch no-stick skillet over medium-high heat and cook shrimp, turning once, until shrimp turn pink, about 3 minutes. Remove shrimp and set aside.
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Heat remaining 1 tablespoon oil in same skillet and cook onion, red pepper and remaining 1 teaspoon curry, stirring frequently, until vegetables are tender, about 4 minutes. Stir in garlic and cook 30 seconds. Stir coconut milk and Knorr® Asian Sides™ - Chicken flavor Fried Rice. Bring to a boil over high heat. Reduce heat to low and simmer covered 7 minutes or until rice is tender. Stir in shrimp; heat through. Remove from heat and sprinkle with cilantro.
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