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Coconut Curry Shrimp

  • Cook Time: 20 - 25 minutes
  • Servings: 4
  • Course: Main Dish

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Reynolds Kitchens tip

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  • 1 tablespoon cornstarch
  • 1 1/2 lb (21 to 30 count) uncooked, thawed, and deveined shelled large shrimp with tails removed
  • 1 package (10 oz) frozen peas, thawed, drained well
  • 1 can (14 oz) coconut milk
  • 1 tablespoon curry powder
  • 1 teaspoon ground coriander
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 plum (Roma) tomatoes, diced
  • 1 mango, seeded, peeled, cubed
  • 6 cups hot cooked rice


Step 1

PREHEAT oven to 350°F.

Step 2

SHAKE cornstarch in Reynolds® Oven Bag; place in 13x9-inch baking pan. DRY shrimp very well on paper towels. Add to bag; shake to coat with cornstarch. Spread in even layer in bottom of bag. Sprinkle peas evenly over shrimp.

Step 3

WHISK together coconut milk, curry powder, coriander, salt and pepper; pour over shrimp and peas; top with tomatoes.

Step 4

CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan

Step 5

BAKE to minutes or until liquid is bubbly and all shrimp are pink. Stir in mango. Spoon shrimp and sauce over rice.

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