Coconut Milk Shrimp


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Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 6
Calories: 325 per serving
Percent from Fat: 24%
Cusine: Thai
Course: Dinner
Food as MedicineSM Ingredient: Turmeric

Food as MedicineSM Tip

Turmeric is often used to relieve shoulder pain and prevent the likelihood of gallstones. The curcurmin found in turmeric may help prevent colon cancer.

Culinary Taste Tip

Add some zip and color to your egg salad by adding a little turmeric. It's also a great spice to use when cooking lentils and other legumes or beans.

Culinary Technique Tip

Turmeric can stain, so make sure you wash carefully when your skin comes into prolonged contact. Or wear some protective kitchen gloves when working with this wonderful, aromatic spice.



1 (14 oz.) can light coconut milk
1 clove garlic, minced
1 teaspoon grated lime peel/zest
1 teaspoon curry powder with turmeric
1 teaspoon minced or grated fresh ginger root
3/4 teaspoon salt, divided
1/8 teaspoon crushed red pepper flakes
1 tablespoon fresh lime juice

Shrimp and couscous:

1 1/2 cups whole wheat couscous
1/3 cup chopped dried mango
2 teaspoons olive oil
1 1/2 lbs. peeled and de-veined large shrimp, thawed if frozen
4 cloves garlic, minced
1/4 cup fresh basil, julienned


For sauce, combine coconut milk, one clove garlic, lime peel, curry powder, ginger root, ¼ teaspoon of the salt and pepper flakes in a small saucepan.

Bring to a boil over high heat. Reduce heat and simmer six to eight minutes to blend flavors and slightly thicken the sauce. Remove from heat; stir in lime juice. Taste sauce and add more curry powder, salt and red pepper flakes to taste if desired.

Meanwhile, prepare couscous according to package directions adding the dried mango and remaining ½ teaspoon salt to the water. Heat oil in a large nonstick skillet over medium-high heat.

Add shrimp and stir-fry two minutes. Add garlic and stir-fry until shrimp are opaque, three to four minutes longer. Add curry sauce and heat through. Serve over couscous topped with basil.


For a more authentic Thai flavor, if available use a Kaffir lime leaf instead of the lime zest, and remove before serving. A dash of fish sauce may replace the salt and dried pineapple may replace the mango.

Nutritional Analysis

Total fat (g): 8.5; Fat calories (kc): 77; Cholesterol (mg): 172; Trans fatty acids (g): 0; Saturated fat (g): 5; Polyunsaturated fat (g): 1; Monounsaturated fat (g): 1.5; Fiber (g): 4; Carbohydrates (g): 33; Sugar (g): 5; Protein (g): 27; Sodium (mg): 518; Calcium (mg): 94

Comments on Coconut Milk Shrimp

From: pamelamiriam

is it unsweetened coconut milk?

From: JoanSR

I substitute light coconut milk with non-fat half & half, coconut extract, and a little flour to thicken the mixture. I use the non-fat 1/2 & 1/2/flour mixture as a substitute when I make fat free cream soups and cream sauces. It works beautifully!

From: choloindio

note to pamelamiriam:
you can use fresh coconut and that way you can be sure of the richness and 'pureness' and natural sweet of the coconut milk. fresh coconut is the best anyway.

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