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    You are in: Home / Recipes / Low-Fat Thai Coconut Curry Shrimp Recipe
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    Low-Fat Thai Coconut Curry Shrimp

    Low-Fat Thai Coconut Curry Shrimp. Photo by Squirrelly71

    1/1 Photo of Low-Fat Thai Coconut Curry Shrimp

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    ScrappieDoo's Note:

    I found this recipe back in 2005 on a Canadian website called Just Add Milk (which doesn't seem to exist anymore). I've skipped the sake or sherry every time and it still turns out amazing.

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    Ingredients:

    Servings:

    Units: US | Metric

    Sauce

    Directions:

    1. 1
      Toss shrimp gently with soy sauce. Cover and refrigerate until ready to cook. Mix cornstarch with an equal amount of cold water and set aside.
    2. 2
      Combine sauce ingredients and set aside.
    3. 3
      Lightly spray a large non-stick skillet with cooking spray and preheat over medium-high for 2 minutes. Add shrimp, garlic and ginger and stir-fry until shrimp turn bright pink, about 2 minutes. Transfer shrimp to a large plate or platter.
    4. 4
      Reduce heat to medium and saute pepper and onion until onions begin to separate and pepper brightens, about 2 minutes.
    5. 5
      Increase heat to medium-high and return shrimp to pan. Stirring, add sauce to shrimp and bring to low boil. Stirring constantly, add cornstarch/water mixture. After sauce has thickened, about 60 seconds; reduce heat to low. Taste and adjust seasonings if necessary; remove from heat and serve over rice.

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    Ratings & Reviews:

    • on July 21, 2010

      35

      Didn't have fresh ginger so I used candied ginger instead. Needed more heat so I added a 1/2 TBLS Vindaloo Curry powder. Very tasty. But will add more onions next time.

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    • on June 16, 2010

      55

      Very tasty, and extremely easy and quick to prepare. I did use the dry sherry, and mine wasn't so "lowfat" - just used regular soy sauce, milk, etc. Also love garlic, so used five cloves instead of 3, and didn't have fresh ginger on hand (so used canned minced ginger). At first I was afraid I had too much onion; onion was med-large size - but it turned out balanced in the end. At step 4 I had to cook the onions and pepper in about 1 Tbsp of peanut oil to prevent scorching, and I cooked them a bit longer than 2 minutes - about 3/4 what I would consider "tender". And yes, once adding the cornstarch/water the sauce thickened up fairly quickly. I think next time I will try it with red curry paste (which is hotter in terms of the spice) instead of the yellow curry powder used this time around.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Low-Fat Thai Coconut Curry Shrimp

    Serving Size: 1 (231 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 223.6
     
    Calories from Fat 44
    19%
    Total Fat 4.9 g
    7%
    Saturated Fat 1.2 g
    6%
    Cholesterol 175.5 mg
    58%
    Sodium 738.6 mg
    30%
    Total Carbohydrate 13.6 g
    4%
    Dietary Fiber 1.5 g
    6%
    Sugars 5.9 g
    23%
    Protein 27.5 g
    55%

    The following items or measurements are not included:

    pepper

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