Low-Fat Thai Coconut Curry Shrimp

READY IN: 25mins
Recipe by ScrappieDoo

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.

Top Review by Smokin Joe 2

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.

Ingredients Nutrition


  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. Combine sauce ingredients and set aside.
  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. Reduce heat to medium and saute pepper and onion until onions begin to separate and pepper brightens, about 2 minutes.
  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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