Thai Coconut Curry Shrimp with Steamed Vegetables

Cooking Light's Thai Coconut Curry Shrimp

Cooking Light

Cooking Light’s Thai Coconut Curry Shrimp, is probably the first Cooking Light recipe that I prepared without any alterations or substitutions. I happened to have really enjoyed the flavors in this dish, though I felt it could have been a little spicier.

This had been my first time ever using red curry paste and I was very underwhelmed by its flavor. Because I tend to like spicier foods, I added some sririacha to the sauce. I would also recommend adding small amounts of Tumeric to spice it up even more.

If you don’t have brown rice on hand or prefer pasta, I suggest using some whole wheat papparadelle and increasing the amount of coconut milk to about 1 1/2 cups, creating more of a sauce. Combining the cooked papparadelle with the shrimp mixture right before serving.


  • 1 teaspoon red curry paste (such as Thai Kitchen or Sririacha)
  • 1 teaspoon sugar
  • 12 ounces pre-cooked (frozen) shrimp
  • 3/4 cup light coconut milk
  • 2 tablespoons fish sauce
  • 1/4 cup chopped green onions
  • 2 cups broccoli
  • 1 cup sliced white button mushrooms
  • 1 tablespoon chopped fresh basil (optional)
  • 1 Ziploc Steam Bag


Defrosted Shrimp1. Defrost the shrimp, by placing them in a large bowl covered with warm water. Then take off their tails and slice each shrimp into two pieces.

Coconut Sauce2. Heat the curry paste, fish sauce, and coconut milk in a large nonstick skillet over medium-high heat for about 30 seconds until thoroughly heated. Stir in sugar and sauté 15 seconds.

3. While coconut milk is heating up, place two cups of broccoli and 1 cup of mushrooms in a Ziploc bag. Place pre-cooked brown rice packet and the Ziploc steam bag simultaneously in the microwave and heat based on instructions.

Shrimp with Green Onions

3. Add shrimp and green onions; sauté on a low flame for 2 minutes or until coconut milk appears to be sticking to the shrimp.

Shrimp with Steamed Vegetables

4. Remove steamed vegetables from the microwave and sautee with the shrimp until combined.

5. Plate a 3/4 cup of brown rice in each of two bowls and top with 1 1/2 cups of the shrimp and steamed vegetables.

Coconut Curry Shrimp with Vegetables

Coconut Curry Shrimp with Vegetables

Nutritional Information*

Calories: 255 (26% from fat)
Fat: 7.4g (sat 2.6g,mono 1.8g,poly 1.9g)

Steamed Vegetables are not included, but can be estimated at about 90 calories per cup.