Coconut Shrimp Vegetable Curry

35 4 servings, 1-1/4 cups (375 mL) each
Recipe By
1
(0) 0 Reviews
Prep Time
15
min.
Total Time
35
min.
Servings

4 servings, 1-1/4 cups (375 mL) each

Filled with fresh vegetables, this tasty grilled coconut shrimp recipe is sure to become a new summer family favourite.

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What You Need

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Make It

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  • Heat barbecue to medium-high heat.
  • Heat oil in medium disposable foil pan placed on barbecue grate. Add onions and garlic; cook 3 to 5 min. or until softened, stirring occasionally.
  • Add cream cheese product; cook 5 min. or until melted, stirring frequently. Stir in curry paste, coconut milk and vegetable broth.
  • Add vegetables; cook 15 to 20 min. or until crisp-tender, stirring occasionally. Add shrimp; cook 4 to 5 min. or until shrimp turn pink. Sprinkle with cilantro.

Use Your Stovetop

Prepare as directed, cooking ingredients in large skillet on stovetop instead of on the barbecue.

Substitute

Substitute 2 cups small broccoli florets for the bok choy.

Servings

  • 4 servings, 1-1/4 cups (375 mL) each

Nutritional Information

Serving Size 4 servings, 1-1/4 cups (375 mL) each
AMOUNT PER SERVING
Calories 330
% Daily Value
Total fat 20g
Saturated fat 10g
Cholesterol 195mg
Sodium 700mg
Carbohydrate 13g
Dietary fibre 2g
Sugars 7g
Protein 26g
   
Vitamin A 70 %DV
Vitamin C 110 %DV
Calcium 15 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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