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Coconut-Curry Shrimp

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  • 1 lb. peeled and deveined uncooked large shrimp
  • 2 tsp. curry powder, divided
  • 2 Tbsp. vegetable oil, divided
  • 1 clove garlic
  • 1 medium onion, thinly sliced
  • 1 large red bell pepper
  • 1 can (14 oz.) lite coconut milk
  • 1 package Knorr® Asian Sides™ - Chicken flavor Fried Rice
  • 2 Tbsp. chopped fresh cilantro

NUTRITIONAL INFORMATION

 

Amount per serving

Calories350
Calories from Fat110
Total Fat13g
Saturated Fat4g
Trans Fat0g
Cholesterol145mg
Sodium1020mg
Total Carbs38g
Dietary Fiber38g
Sugars4g
Protein20g
Calcium10%
Iron10%
Vitamin C90%
Vitamin A30%

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.


  • 1 Season shrimp with 1 teaspoon curry powder.
  • 2 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.
  • 3 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.