Coconut Curry Shrimp

We never politicize here at K2.0, but this one was too good to pass up. Sorry. (Not sorry!)

My daughter is a wonderful cook. She thinks she’s not, and reports she never likes anything she makes for herself, but isn’t that a common fallacy?

Why does food always taste better when someone else prepares it? It’s one of the great mysteries of life.

Fast forward … I get a text from my daughter, who was amazed that something she made for herself tasted absolutely delicious! Bravo, baby girl. You just gained your confidence. That’s everything.

She sent me this beautiful photo while she was cooking. I think she surprised herself, because it looked great even before it was cooked. She found the recipe on; a website I turned her onto about a year ago. She’s trendy and current with food, and this dish was perfect for her. What surprised me was that she was making just it for herself; no boyfriend or roommates in sight. Just Grace and her culinary courage. It paid off big time! She was amazed at how well it turned out. Ten minutes start to finish, and loads of leftovers for lunch the next day.

I made it last night, pared back on fat and sodium, and invited Grace over for comparison to her version. Five stars! She thought it was terrific, and said she liked the K2.0 version just as well. Thanks, and Grace, for turning us on to this quick (and now healthier) weeknight meal!

Coconut Curry Shrimp

Prep Time: 10 minutes
Cook Time: 6 minutes
Servings: 6 servings
Calories: 259kcal
Widely available ingredients and a quick 6-minute cooking time make this dish a perfect weeknight meal!
Print Recipe


  • 2 large red bell peppers
  • 2 tsp olive oil
  • 1 Tbsp fresh minced ginger
  • 2 cloves garlic
  • 3 Tbsp Thai red curry paste
  • ¾ lb uncooked medium shrimp
  • 1.5 lb baby bok choy
  • 14 oz reduced-fat coconut milk
  • ½ cup water
  • 2 Tbsp lime juice
  • ½ cup chopped cilantro leaves
  • ground pepper to taste
  • 2.5 cups cooked brown rice


  • De-vein and remove legs and shell from uncooked shrimp. Remove stem, seeds and membrane from red pepper. Peel and mince a 1" piece of fresh ginger. Trim the root end of the bok choy and slice leaves into 2" pieces. Juice lime, and chop cilantro leaves.
  • Heat olive oil in a large skillet over medium heat. Add the bell pepper, ginger, and garlic and cook, stirring occasionally, for 1 minute.
  • Stir in the curry paste and sauté for 1 minute. Add the coconut milk, water, and black pepper to taste, and stir to combine.
  • Bring the mixture to a simmer, stir in the shrimp and bok choy, and continue to simmer, stirring occasionally, until the shrimp are pink and opaque, the bell pepper is just tender, and the bok choy is wilted, 3 to 4 minutes. Remove from the heat and stir in the lime juice and cilantro. Brown rice can be subbed out for a different whole grain, such as farro or quinoa.


Sodium content is slightly higher than our 500mg per meal guidelines. Adjust sodium intake during other meals on the day when enjoying this wonderful dish.


Calories: 259kcal | Carbohydrates: 29g | Protein: 15g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 143mg | Sodium: 543mg | Potassium: 232mg | Fiber: 4g | Sugar: 4g | Vitamin A: 8029IU | Vitamin C: 126mg | Calcium: 231mg | Iron: 3mg

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