Coconut-Curry Shrimp

Coconut-Curry Shrimp

Preparation Time10 mins Cooking Time15 mins Makes 4 servings

Cook up Knorr’s delicious Coconut-Curry Shrimp made with a few simple ingredients. A recipe that’s quick and easy to make but flavorful to eat!

Nutritional Information

Calories

350 (1 serving)

Calories from Fat

110 (1 serving)

Total Fat

13g (1 serving)

Saturated Fat

4g (1 serving)

Cholesterol

145mg (1 serving)

Sodium

1020mg (1 serving)

Total Carbs

38g (1 serving)

Dietary Fiber

38g (1 serving)

Sugars

4g (1 serving)

Protein

20g (1 serving)

Calcium

10% (1 serving)

Iron

10% (1 serving)

Vitamin C

90% (1 serving)

Vitamin A

30% (1 serving)

Ingredients List
  1. 1 lb. peeled and deveined uncooked large shrimp
  2. 2 tsp. curry powder, divided
  3. 2 Tbsp. vegetable oil, divided
  4. 1 clove garlic
  5. 1 medium onion, thinly sliced
  6. 1 large red bell pepper
  7. 1 can (14 oz.) lite coconut milk
  8. 1 package Knorr® Asian Sides™ - Chicken flavor Fried Rice
  9. 2 Tbsp. chopped fresh cilantro

Directions

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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.