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A friend of mines gave me this recipe and I just added a little dazzle into it. I served the shrimps over some Jasmine rice, baby spring mix salad and chunks of pineapples on the side.

Thanks Shelby for the Coconut-Curry Shrimp recipe! I've tried and enjoy the dish! I decide to put my own twist to it and add the Thai Red Curry paste and other ingredients...Yummy!


  • 2lbs of jumbo shrimps
  • 2 Tbsps butter
  • 1 cup minced green pepper
  • 1 cup minced Onions
  • Peppercorn Medley, to taste
  • 2 tsps Garlic Pepper
  • Sea Salt, to taste
  • 2 cups of coconut milk
  • Thai Red Curry Paste
  • 1/2 tsp crushed pepper
  • 4 tsps of brown sugar


  • Saute onions and green peppers in butter until veggies begin to soften.
  • Add the coconut milk, crushed pepper, salt, Peppercorn Medley, garlic pepper,sugar and Thai curry paste(Tbsp at a time).
  • Stir and simmer; then add shrimps and cook for 10 minutes.
  • Remove from heat. Serve over rice.

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