Recipe courtesy of Mary Sue Milliken and Susan Feniger

Curried Shrimp with Coconut Milk

Save Recipe
  • Level: Easy
  • Yield: 4 servings
Share This Recipe


2 tablespoons butter

1 1/2 pounds large raw shrimp, shelled and deveined

1 yellow onion, chopped

2 teaspoon salt

1 teaspoon freshly ground pepper

1 tablespoons Madras curry powder

2 cloves garlic, minced or pureed

3-inch piece of ginger, grated (2 tablespoons)

1 red pepper, cut into julienne

1 chayote squash (christophine), diced

One 13-ounce can coconut milk

1 bunch scallions, cut into 1-inch lengths

1/2 bunch fresh cilantro, leaves only

Juice of 1/2 lime, freshly squeezed


  1. Heat large skillet over medium heat, then add 1 tablespoon butter. When foam subsides, add shrimp and cook until they just turn pink. Remove from pan and reserve. Add remaining 1 tablespoon butter to pan. When it melts, add onions and stir; cook 5 minutes until softened. Sprinkle 1 teaspoon salt, 1/2 teaspoon pepper, curry powder, garlic and ginger over the onions, reduce heat to low, and cook gently 5 minutes until onions are softened and translucent. Add red pepper and chayote and cook 5 minutes. Add about 2/3 of the coconut milk and simmer, uncovered, 10 minutes to bring flavors together. Add shrimp back to skillet along with scallions, cilantro leaves and lime juice. Taste and adjust seasoning adding more pepper if necessary, adding more coconut milk if desired for a soupier consistency. Serve over rice.