Coriander-Curry Shrimp

Daily Inspiration S


It's like a trip to the Caribbean with this delicious dish. : )

★★★★★ 2 votes
30 Min
20 Min
Stove Top


16 oz
2/3 c
pineapple-coconut juice (or unsweetened pineapple juice with 1/4 cup sweetened shredded coconut)
2 tsp
1 tsp
vegetable oil
1 large
onion, thinly sliced
garlic clove, minced
1 Tbsp
curry powder
1 Tbsp
ground coriander
1/8 tsp
ground cayenne pepper (or red pepper flakes)
salt to taste
1 1/2 lb
large raw shrimp, shelled and deveined
2 Tbsp
fresh parsley (or cilantro) chopped
lime wedges for serving

How to Make Coriander-Curry Shrimp


  • 1in a 6-8 qt. pan, cook vermicelli in about 4 qts. boiling water until al dente - 8 to 10 minutes; or cook according to package instructions. Drain well and tranfer to a rimmed platter; and keep warm. While pasta is cooking - stir together pineapple-coconut juice and cornstarch until blended; set aside.
  • 2Heat oil in a wide non-stick frying pan or work over medium high heat. When oil is hot, add onion, garlic and 2 tbsp. water. Stir-fry until liquid has evaporated and onion is soft and beginning to brown (about 5 minutes). Add curry powder, coriander and red pepper to pan; stir to blend. Immediately add shrimp and stir-fry for 2 minutes.
  • 3Stir cornstarch mixture well; pour into pan. Stir until sauce is bubbly and shrimp are just opague in center; cut to test, cook 1-2 minutes more. Add parsley (or cilantro) and mix gently but thoroughly.
  • 4Spoon shrimp mixture over pasta; garnish with lime wedges. Season with salt.

Printable Recipe Card

About Coriander-Curry Shrimp

Course/Dish: Pasta, Seafood
Main Ingredient: Seafood
Regional Style: Caribbean
Dietary Needs: Diabetic, Low Fat, Dairy Free, Low Carb
Other Tags: Quick & Easy, Healthy