Robyn's Words

Green Curry-Cilantro Shrimp


Last night I made Spicy Green Curry-Cilantro Shrimp on Jasmine Rice with Honey-Spiced Pineapple and a cucumber salad.  The shrimp was good- but we didn’t think it was spicy, and the pineapple was delicious! I’ll add more curry paste to the shrimp next time. From Cooking Light:

Spicy Green Curry-Cilantro Shrimp

Serve this fiery, Thai-inspired dish over boil-in-bag jasmine rice and with Honey-Spiced Pineapple.

Prep: 2 minutes; Cook: 12 minutes


4 servings (serving size: 1 cup)


  • Cooking spray
  • 1 1/2  pounds  peeled and deveined medium shrimp
  • 1  cup  light coconut milk
  • 2  tablespoons  sugar
  • 2  tablespoons  fresh lime juice (about 1 lime)
  • 1  tablespoon  green curry paste
  • 1  teaspoon  cornstarch
  • 1/4  teaspoon  salt
  • 1/3  cup  chopped fresh cilantro
  • Lime wedges


1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; cook 3 minutes, stirring occasionally.

2. While shrimp cook, combine coconut milk and next 5 ingredients, stirring with a whisk until smooth. Add to shrimp in pan; bring to a boil. Reduce heat; simmer 5 minutes or until slightly thickened. Sprinkle with cilantro; serve with lime wedges

Honey-Spiced Pineapple

Prep: 2 minutes; Cook: 6 minutes


4 servings (serving size: 3/4 cup)


  • 1  tablespoon  butter
  • 3  cups  fresh pineapple chunks
  • 1  tablespoon  honey
  • 1/2  teaspoon  curry powder


1. Melt butter in a large nonstick skillet over medium-high heat. Add pineapple, honey, and curry powder; cook 3 minutes or until thoroughly heated, stirring frequently.

3 thoughts on “Green Curry-Cilantro Shrimp

  1. Looks great!

  2. That looks really good! I might try to make it myself.

  3. P.S. Why do I have that weird icon by my name?

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