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Nutrition Facts
Serving Size 1 (479g) Recipe makes 4 servings
Calories 599
Calories from Fat 412		(68%)
Amount Per Serving		%DV
	Total Fat 45.8g	70%
	Saturated Fat 29.0g	145%
	Monounsaturated Fat 5.4g
	Polyunsaturated Fat 8.6g
	Trans Fat 0.0g
Cholesterol 331mg		110%
Sodium 1061mg		44%
Potassium 827mg		23%
Total Carbohydrate 11.6g		3%
	Dietary Fiber 1.4g	5%
	Sugars 3.3g
Protein 39.5g		78%
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Taste of the East

the80srule

Spicy Shrimp In Coconut Milk

Recipe #22164 | 35 min | 15 min prep | add private note

⁽⁶⁴⁾ RATE IT NOW Print Recipe

By: MizzNezz
Mar 11, 2002

Steamed rice is perfect with this very tasty exotic dish.

SERVES 4 (change servings and units)

Ingredients

1/4 cup oil
1 cup chopped onion
1 tablespoon minced garlic
2 teaspoons minced fresh ginger
2 tablespoons coriander
1/4 teaspoon cumin
1/4 teaspoon cinnamon
1/8 teaspoon cayenne
1/8 teaspoon turmeric
1 cup drained canned tomato
2 1/2 cups unsweetened coconut milk (from 2 15oz cans)
1/2 cup water
1 teaspoon salt
1 1/2 lbs large shrimp, peeled and cleaned
3/4 cup fresh cilantro
lime wedge (for serving)

Directions

1
Heat oil in lg skillet on med-hi heat.
2
Add onions and stir cook for 3 minutes.
3
Add garlic and ginger,cook 2 minutes.
4
Add next 5 spices, cook 1 minute.
5
Add tomatoes,cook 1 minute.
6
Add coconut milk,water, and salt, and bring to a simmer.
7
Simmer until thickened 5-10 minutes.
8
Add shrimp, simmer, stirring for 5 minutes.
9
Stir in cilantro.
10
Serve with lime wedges.

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Featured Reviews for This Recipe

From: Chef #1433400

On Nov 1, 2009

Sorry, it's sort of OK. I was expecting 'spicy'. This certainly isn't spicy. It's OK, but not great.

0 people found this review helpful

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From: Chef #1130271

On Oct 27, 2009

This recipe is very tasty. I would definitely make again. It taste like it could be straight out of a Thai restaurant. Very good. (This recipe is not sweet, for some reason I thought it would be.)

0 people found this review helpful

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From: Kookaburra

On Mar 3, 2004

Just had this for dinner. It's a winner! I was a bit wary about using 2 tablespoons of ground coriander, but it was fine. I omitted the extra 1/2 cup of water and added 1/2 teaspoon crushed chilli to give it a little bit of heat. I also added 3 teaspoons of lime juice at the end of the cooking time. Next time, for our taste, I'd double the amount of salt. A great recipe that will adapt well to fish, chicken, and vegetable curries. Thanks MizzNezz.

12 people found this review helpful

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From: Artistyc1

On Dec 10, 2003

This dish is AWESOME. Everyone that I serve it to loves it. Though there appear to be many ingredients, it takes only minutes to make.

9 people found this review helpful

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