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coconut curry shrimp

Coconut Curry Shrimp

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Recipe Information

Yield:    6 servings
Cook Time:   15 minutes
Level:   Easy


  • 1 cup  Roland Coconut Milk 
  • 1 tbsp Red Curry Paste
  • 1 tspn Fresh ginger, grated
  • 6  Shrimp, peeled and deveined, tails removed
  • 0.5 cup Yellow onion, cut into large chunks, separated
  • 1 cup  Fresh zucchini, cut into 3/4" cubes
  • 0.5 cup  Fresh tomatoes, cut into 3/4" cubes
  • 2 tbsp  Fresh cilantro, coarsley chopped
  • 1 tspn Juice from fresh limes
  • 1 cup  Jasmine Rice, prepared 


1. Add coconut milk, curry paste, and ginger to a pan preheated over medium-high to
high heat. Stir to combine. Bring to a boil.
2. Add shrimp, onion, and zucchini. Cook for 2 minutes.
3. Fold in tomatoes, cilantro, and lime juice. Remove from heat.
4. Place a large timbale of prepared Roland Jasmine rice in the center of a large pasta
bowl. Ladle Coconut Curry Shrimp around the rice. Serve immediately.
5. Garnish with a fresh lime wedge.

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