Thai Coconut Curry Shrimp

Here’s another shrimp dish with the sweetness of coconut milk which compliments the spiciness of the red curry paste in this simple dish. Serve this over jasmine rice for a complete meal. If you’ve never used fish sauce before, don’t let the smell fool you. It blends with the other flavors and really adds to this dish.

Red Thai Coconut Curry Shrimp
Gina’s Weight Watcher Recipes
Servings: 4 • Serving Size: 1/4th Points +: 3 pts • Smart Points: 3
Calories: 135 • Fat: 4.4 g • Protein: 18.5 g • Carb: 4.7 g • Fiber: 0.9 g 


  • 1 tsp oil
  • 4 scallions, whites and greens separated, chopped
  • 1 tbsp Thai red curry paste
  • 2 cloves garlic, minced
  • 1 lb shrimp, peeled and deveined
  • 6 oz light coconut milk
  • 2 tsp fish sauce
  • 1/4 cup fresh cilantro, chopped
  • salt to taste


    In a large nonstick skillet, heat oil on medium-high. Add scallion whites and red curry paste and sauté one minute. Add shrimp and garlic, season with salt and cook about 2-3 minutes. Add coconut milk, fish sauce and mix well. Simmer about 2-3 minutes, until shrimp is cooked through. Remove from heat, mix in scallion greens and cilantro. Serve over rice and enjoy!