Coconut Curry Shrimp

Time & Servings
4 servings
25 minutes ready time =
10 minutes preparation +
15 minutes cooking
  • 1 lb. (450 g) uncooked large shrimp, peeled and deveined
    Kirkland Shrimp Raw Tail On (31-40PK) 908G
    $19.51 • Ea
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  • 2 tsp. (10 mL) curry powder, divided
  • 2 Tbsp. (30 mL) vegetable oil, divided
    Kirkland Extra Virgin Olive Oil 2L
    $20.73 • Ea
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  • 1 medium onion, thinly sliced
    Yellow Onions ~ 10LB
    $9.75 • Ea
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  • 1 large red bell pepper, sliced
    Peppers Long Sweet 907G
    $9.14 • Ea
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  • 1 clove garlic, chopped
    La Maison Fresh Garlic Caesar Dressing & Dip 1.4L
    $8.28 • Ea
  • 1 can (410 mL.) light coconut milk
    Vita Coco Coconut Water Pure (12PK) 330ML
    $15.85 • Ea
  • 1 package Knorr® Sidekicks® Chicken Fried Rice Side Dish
  • Season shrimp with 1 teaspoon (5 mL) curry powder.
  • Heat 1 tablespoon (15 mL) oil in large nonstick skillet over medium-high heat and cook shrimp, turning once, until shrimp turn pink, about 3 minutes. Remove shrimp from skillet and set aside.
  • Heat remaining 1 tablespoon (15 mL) oil in same skillet and cook onion, red pepper and remaining 1 teaspoon (5 mL) curry, stirring frequently, until vegetables are almost tender, about 4 minutes. Stir in garlic and cook 30 seconds. Stir in coconut milk and Knorr Sidekicks®. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 7 minutes, or until rice is tender.
  • Stir in shrimp; heat through. Garnish, if desired, with cilantro.
  • Each serving of this dish is an excellent source of vitamin C and iron. Looking to add more veggies? Throw in frozen peas and chopped spinach! *See nutrition information for sodium content.