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Coconut-Shrimp Curry

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Cuisine: Asian Healthy
Low fat:      Low cal:

It's hard to believe that this can be made entirely from pantry and freezer staples. But it can -- if you know how to stock up creatively. Asian convenience products, especially soups made by Taste of Thai, are among our favorites when we don't want to make a fuss about cooking.

Hands on time:   Total time: 30 minutes  Serves: 4


    1 tablespoon curry powder
    1 14-ounce can coconut ginger soup or lemon grass soup
    1 16-ounce bag frozen Oriental vegetables
    12 ounces shrimp, peeled and deveined
    2 tablespoons chopped fresh basil (optional)


Over medium-high heat, stir the curry and soup in a wok or Dutch oven until blended and beginning to boil. Add the frozen vegetables and cook for about 4 minutes or until the mixture returns to a boil. Add the shrimp, stir, and cover. Cook until the shrimp is done, about 4 minutes. Remove from heat and sprinkle with the fresh basil.


The coconut ginger soup is mild, while the lemon grass soup is spicy hot. If you don't care for either, you can use canned coconut milk --- or part coconut milk and part chicken broth. Serve with rice in a large soup bowl.


Per serving (with coconut ginger soup): 150 calories (percent of calories from fat, 18), 17 grams protein, 11 grams carbohydrates, 4 grams fiber, 3 grams fat, 138 milligrams cholesterol, 415 milligrams sodium.

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