Spicy Thai Coconut Shrimp

READY IN: 50mins
Recipe by ratherbeswimmin

From Cooking Light. Serving size: 1 1/4 c. shrimp and 1 c. rice. Per serving: 457 calories, 8.1 g fat, 32.9 g protein, 57.8 g carb, 3.9 g fiber, 194 mg cholesterol.

Top Review by Renegade Chef

Good, very light and subtle. I used homemade curry paste; next time I'll probably double the paste for a spicier flavor. Served with basmati rice.

Ingredients Nutrition


  1. Cook the rice by following the package directions.
  2. While the rice is cooking, mix together the water and curry paste in a bowl; add shrimp, tossing to coat.
  3. Place a large nonstick frypan that has been coated with cooking spray over medium-high heat until hot.
  4. Add shrimp mixture and stir/saute for 4 minutes.
  5. Add in sliced asparagus and green onions; cover and cook 3 minutes or until asparagus is crisp-tender.
  6. Stir in the salt and coconut milk; coor for 3 minutes or until well heated (stir occasionally).
  7. Serve shrimp mixture over rice.

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