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    You are in: Home / Recipes / Quick and Easy Skillet Curried Shrimp and Bell Pepper Recipe
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    Quick and Easy Skillet Curried Shrimp and Bell Pepper

    Quick and Easy Skillet Curried Shrimp and Bell Pepper. Photo by Zurie

    1/3 Photos of Quick and Easy Skillet Curried Shrimp and Bell Pepper

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    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    10 mins

    12 mins

    Kittencalskitchen's Note:

    If you love curry then try this quick and easy dish, it takes only about 15 minutes to make, serve it over cooked rice. This recipe can easily be doubled.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a bowl combine the peeled shrimp with ginger and garlic; toss to combine.
    2. 2
      Heat sesame oil in a large skillet (or wok) over medium-high heat.
    3. 3
      Add in shrimp and cook for 3-4 minutes or until pink, stirring occasionally (the shrimp will not be cooked through) remove to a plate and set aside.
    4. 4
      Add in the bell pepper, curry paste and curry powder (and chili flakes if using) to the skillet; cook for 2 minutes stirring occasionally.
    5. 5
      Stir in coconut milk, soy sauce and brown sugar; cook stirring for about 3 minutes or until the curry paste dissolves.
    6. 6
      Add in the partially cooked shrimp back into the skillet, season with black pepper and salt if desired and cook for 2 minutes.
    7. 7
      Serve over hot cooked rice.
    8. 8
      Sprinkle with chopped green onions if desired.

    Ratings & Reviews:

    • on March 04, 2007

      45

      This is delicious! I had fat tiger prawns and I peeled them but left the heads on. I used green Thai curry (had no red) and Cape Malay masala instead of curry powder (much the same thing!) Once I had everything collected around me, the recipe was quick to make. The taste is great, and the sugar is a stroke of genius because it adds something ... I don't know what! Next time I'll probably use cornflour to thicken the sauce a little. After I took the photographs, I added a peeled, chopped and roasted yellow pepper as well -- looked very pretty! (I had roasted 4 coloured peppers earlier). Don't have green onions; used Italian parsley. Served with lemon slices, brown basmati rice, and a large salad. (And wine!!) Thanks for a keeper!

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

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    Nutritional Facts for Quick and Easy Skillet Curried Shrimp and Bell Pepper

    Serving Size: 1 (327 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 608.4
     
    Calories from Fat 314
    51%
    Total Fat 34.9 g
    53%
    Saturated Fat 24.6 g
    123%
    Cholesterol 345.6 mg
    115%
    Sodium 1084.6 mg
    45%
    Total Carbohydrate 23.7 g
    7%
    Dietary Fiber 4.5 g
    18%
    Sugars 15.5 g
    62%
    Protein 52.1 g
    104%

    The following items or measurements are not included:

    Thai red curry paste

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