Coconut-Curry Shrimp
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!
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)
- 1 lb. peeled and deveined uncooked large shrimp
- 2 tsp. curry powder, divided
- 2 Tbsp. vegetable oil, divided
- 1 clove garlic
- 1 medium onion, thinly sliced
- 1 large red bell pepper
- 1 can (14 oz.) lite coconut milk
- 1 package Knorr® Chicken Fried Rice Side
- 2 Tbsp. chopped fresh cilantro
Directions
Print1. 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.
