Coconut Curry Shrimp

  • Yield: 5 servings


1tablespoon all-purpose flour
pinch freshly ground black pepper
1pound large shrimp (16-20 count), shelled and deveined
4teaspoons canola oil, divided
1pound sweet potatoes, peeled and cut into 3/4-inch cubes
1can (14 ounce) lite coconut milk
2tablespoons brown sugar
2teaspoons red Thai curry paste
1box (8 ounce) sugar snap peas, washed and trimmed
2tablespoons lime juice (juice of 1 lime)
1/2teaspoon kosher salt
-- Zest of 1 lime, optional
3cups cooked brown rice


  1. Combine the flour and pepper in a shallow bowl. Coat the shrimp in the flour mixture, shake off the excess and set aside.
  2. Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Cook the shrimp for 1 minute per side and transfer to a plate.
  3. Heat the remaining oil in the skillet over medium-high heat. Add the sweet potato and cook for 5 minutes, stirring frequently. Add the coconut milk, brown sugar, and curry paste, and bring the mixture to a boil. Reduce the heat, and simmer, covered, stirring occasionally, for 5 minutes.
  4. Add the sugar snap peas and continue simmering until the veggies are just tender, 3 to 5 minutes. Return the shrimp to the skillet along with the lime juice, salt, and lime zest as desired. Bring to a simmer and cook, uncovered, stirring occasionally, until the shrimp is cooked through, about 3 minutes.
  5. Season with additional salt and pepper to taste. Serve over the rice.

Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover