Photo of Coconut Curry Shrimp by WW

Coconut Curry Shrimp

Total Time
18 min
10 min
8 min
This is a classic combination that’s easy to spice up or cool down. If you like a looser sauce, add 1/2 cup of water to the coconut milk. Add cilantro, hot peppers or tomatoes for a completely different twist. Serve this recipe with fresh pineapple, mango or papaya to cut the spice.


Cooking spray

2 spray(s)

Olive oil

2 tsp

Curry powder

1 Tbsp, mild or hot, to taste

Table salt

½ tsp


3 medium, thinly sliced, green and white parts separated

Canned unsweetened light coconut milk

½ cup(s)

Uncooked shrimp

1 pound(s), large, shelled and deveined

Cooked long grain brown rice

3 cup(s)


  1. Coat a medium to large skillet with cooking spray; add oil and set over medium heat. When heated, add curry powder and salt; cook, stirring constantly, until curry is fragrant, about 1 minute.
  2. Add white parts of scallions; cook, stirring occasionally, about 2 minutes more. Add coconut milk; stir to blend. Add shrimp; cook, stirring occasionally, until shrimp turn pink, about 4 to 5 minutes. Sprinkle with green parts of scallions; serve.
  3. Serving size: about 5 to 6 shrimp, 3/4 cup rice and 1 to 2 tbsp sauce