Miso Salmon

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Green Coconut Curry Shrimp

Green Coconut Curry Shrimp


Makes 5 :Servings

Prep: 5 minutes

Cooking Time: 15 minutes

Serving size 1/5 of recipe

Calories 222 Protein 29g Carbohydrates 7 g Fat 8 g Fiber 1 g Sugar 6 g Sodium 470 g

  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 2/3 cup sliced white onion
  • 3 tablespoons green curry paste
  • 1 Thai red chile, seeded and chopped, plus more to taste (optional)
  • 1 (15-ounce) can lite coconut milk
  • 1 tablespoon fish sauce (optional)
  • 1 teaspoon arrowroot powder mixed with 1 tablespoon water
  • 1 cup sliced red bell pepper
  • 2 cups sugar snap peas, measured then sliced in half
  • 11/2 pounds jumbo shrimp, peeled and deveined
  • garnish: chopped fresh cilantro, jalapeno slices, salt and black pepper to taste (if not using fish sauce), fresh lime wedges


  1. To a nonstick skillet over medium heat, add the olive oil, garlic, and onion
  2. Cook until the onion turns brown and translucent, about 3 minutes, being careful not to burn the garlic
  3. Add the curry paste to the skillet and mix it in with the onion and garlic
  4. If the paste starts burning, reduce the heat under the skillet
  5. Cook for about 2 minutes, then add the coconut milk and fish sauce (if using)
  6. Stir, reduce the heat, and bring to a light simmer, then add the arrowroot slurry
  7. Cook for about 1 minute, stirring continuously, to allow the sauce to thicken
  8. Add the bell pepper, peas, and shrimp
  9. Cook until the shrimp is no longer pink, 4 to 6 minutes, then remove the skillet from the heat to allow the flavors to meld and the sauce to thicken a bit more
  10. Garnish and enjoy!

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