Curry, recipes, Shrimp, Sunset Magazine

Coconut Shrimp Curry

I am ALWAYS looking for new recipes to make.   Here’s one from the February 2010 issue – page 102 – of  Sunset Magazine.  If you like shrimp and curry, this one is for YOU!  

Coconut Shrimp Curry


  • 2 tbsp olive oil
  • 1 cup chopped onion
  • 1/2 tsp each cumin seeds, ground turmeric, garam masala, and paprika
  • 2 tbsp minced garlic
  • 1 lb peeled, deveined shrimp
  • 1 can coconut milk – 13.5 oz can
  • 1 tsp kosher salt
  • 3 cups cooked basmati rice
  • 1/4 cup cilantro leaves


  1. Heat oil in a large frying pan over medium heat.  Cook onion until softened, about 2 minutes.  Add spices, garlic, and shrimp and cook, stirring, until fragrant, about 2 minutes.  Add coconut milk and salt; simmer 10 minutes.
  2. Spoon curry over rice.  Garnish with cilantro.

Serves: 4

Per Serving: 511 cal, 53%/272 cal from fat, 29 g protein, 30 g fat, 35 g carb, 2.5 g fiber, 666 mg sodium, 172 mg chol. 



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