Thai Coconut Shrimp

If you order Thai Coconut Shrimp in a restaurant, that meal will add up to around 700 calories.Our recipe, with rice, comes in under 400.

Mary Ross brings this dish to our table.

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Thai Coconut Shrimp
Cooking spray or 1/2 tsp. olive, peanut, or coconut oil

1 lb. raw medium to large shrimp, peeled, leaving tail shells intact, deveined and rinsed

1 cup red bell pepper, thinly sliced

3 to 4 cloves fresh garlic, finely minced or pressed

1/2 cup green onions, sliced or chopped

1/3 cup fresh mint leaves, chopped (1/2 tsp. dry)

1/3 cup fresh purple, green, or Thai basil, chopped (1/2 tsp. dry)

1 tsp. coconut oil (optional)

3 cups jasmine rice, cooked without added fats or salt


1 can light coconut milk (1 and 3/4 cups)

1 tbsp. best-quality peanut butter, smooth

1/8 tsp or more Chinese chilli paste-optional

3/4 tsp. salt

1 tbsp. cornstarch (use a brand that states gluten-free on the label)

1 to 2 tbsp. lime juice


Preparation time: 20 minutes

Cooking time: 6 minutes

Lightly coat a large stick-resistant frying pan or wok with cooking spray. If using a nonstick pan, use a non-aerosol cooking oil dispenser or spread oil over surface of pan with a paper towel; set aside.

Whisk coconut milk together with peanut butter, salt, and chilli paste if using; set aside. Combine cornstarch with an equal amount of water and set aside.

Preheat pan on medium high heat for one minute. Add garlic and red pepper to pan and stir-fry two minutes. Add shrimp, green onions, basil, and mint to pan and continue to stir-fry for two minutes or until shrimp begin to turn pink. Add sauce mixture to pan, stirring to a simmer, about one minute.

Add cornstarch mixture to sauce, stirring continuously until thickened. Stir in coconut oil if using and lime juice then remove pan from heat. Serve over cooked jasmine or converted white rice.

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