Curry-Coconut Shrimp


  • 1 teaspoon canola oil

  • ½ cup minced onion

  • ½ cup minced red bell pepper

  • 1 clove garlic, minced

  • 1 teaspoon ground cumin

  • ¾ teaspoon ground coriander

  • ½ teaspoon curry powder, or to taste

  • ½ cup light coconut milk

  • 1 teaspoon sugar

  • ¼ teaspoon crushed red pepper flakes

  • 1 pound jumbo shrimp, peeled and deveined

  • 1 tablespoon cornstarch

  • 1 tablespoon water

  • 2 tablespoons chopped fresh cilantro


  1. Heat oil in large, nonstick saucepan over medium heat. Sauté onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.

  2. Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes.

  3. Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.

  4. Combine cornstarch with 1 tablespoon water in a small bowl; stir into shrimp mixture and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.