Coconut Curry Shrimp Recipe

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Coconut Curry Shrimp
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Ingredients:

Directions:

  1. In a small bowl, combine the first six ingredients. In a large skillet or wok, stir-fry shrimp in 2 tablespoons coconut milk mixture until shrimp turn pink. Remove and keep warm.
  2. Add the red pepper, onions and remaining coconut milk mixture to pan. Bring to a boil; cook and stir for 3-4 minutes or until vegetables are crisp-tender. Add shrimp and cilantro; heat through. Serve with rice and lime wedges. Yield: 3 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 613.52 Kcal (2569 kJ)
Calories from fat 375.7 Kcal
% Daily Value*
Total Fat 41.74g 64%
Cholesterol 87.68mg 29%
Sodium 2404.98mg 100%
Potassium 405mg 9%
Total Carbs 50.44g 17%
Sugars 4.91g 20%
Dietary Fiber 3.95g 16%
Protein 14.12g 28%
Vitamin C 54mg 90%
Iron 3.1mg 17%
Calcium 69.5mg 7%
Amount Per 100 g
Calories 233.7 Kcal (978 kJ)
Calories from fat 143.11 Kcal
% Daily Value*
Total Fat 15.9g 64%
Cholesterol 33.4mg 29%
Sodium 916.1mg 100%
Potassium 154.27mg 9%
Total Carbs 19.21g 17%
Sugars 1.87g 20%
Dietary Fiber 1.51g 16%
Protein 5.38g 28%
Vitamin C 20.6mg 90%
Iron 1.2mg 17%
Calcium 26.5mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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