Curry Coconut Shrimp


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Curry Coconut Shrimp

Curry Coconut Shrimp


  • 1/2 - 1 1/2 pound of jumbo shrimp (1 serving = 4 jumbo shrimp), peeled and cleaned
  • 1/4 cup unsweetened coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon lemon juice
  • 2-3 tablespoon finely chopped red, yellow and green peppers
  • 1 tablespoon minced fresh cilantro leaves
  • 2 tablespoons sugar
  • 1 teaspoon curry powder


  1. Combine the coconut milk, fish sauce, lemon juice, bell pepper, minced cilantro, sugar, and curry powder in a 10-inch glass pie plate. Add the shrimp, cover, and marinate in the refrigerator for 30 minutes.
  2. Over medium heat, in a small pan, add 1 teaspoon of butter, add curry coconut sauce and shrimp. Cook for about 5-10 minutes while gently stirring.
  3. When done, serve immediately with brown rice and enjoy.
  4. Make sure you tag #DinnerWithTayo, would love to see your dish.

1 Comment

  1. Hello. What can be used in replacement of fish sauce?

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