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Thai Seared Shrimp with Tomato, Basil and Coconut

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  • Prep 15 min
  • Total 25 min
  • Servings 4
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Serve adventurous Thai restaurant fare in less than 30 minutes.
Created Jan 29, 2014
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Ingredients

  • 1 tbsp (15 mL) peanut or vegetable oil
  • 1 lb (500 g) uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
  • 1 cup (250 mL) sliced red onion
  • 1 to 2 tsp (5 to 10 mL) green or red Thai curry paste
  • 1 can (14 oz/398 mL)diced or fire roasted diced tomatoes, drained
  • 1 tbsp (15 mL) lime juice
  • 2 tsp (10 mL) packed brown sugar
  • 1/2 cup (125 mL) coconut milk (not cream of coconut)
  • 1/4 cup (50 mL) chopped fresh Thai basil or basil leaves
  • Hot cooked rice, if desired

Steps

  • 1
    In 10-inch skillet, heat oil over medium-high heat. Cook shrimp and onion in oil 2 minutes, stirring constantly. Stir in curry paste; cook 1 minute.
  • 2
    Stir in tomatoes, lime juice and brown sugar. Heat to boiling. Reduce heat; simmer 1 minute. Stir in coconut milk and basil. Heat over low heat until hot.
  • 3
    Serve over rice.

Expert Tips

  • Tip 1
    Special Touch: Add an authentic Thai flavour with a drizzle of "nam pla," a pungent Asian fish sauce. Look for it, along with the curry paste, at Asian grocery stores.

Nutrition Information

200 Calories, 9g Total Fat, 19g Protein, 11g Total Carbs, 7g Sugars

Nutrition Facts

Serving Size: 4 servings
Calories
200
Total Fat
9g
Saturated Fat
5g
Trans Fat
0g
Cholesterol
160mg
Sodium
310mg
Total Carbs
11g
Dietary Fiber
2g
Sugars
7g
Protein
19g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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