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Coconut Curry Shrimp

I used to be completely petrified of cooking Asian food. Like scared to death. That all changed when a friend finally convinced me to buy fish sauce and start using it at home. It changes everything. Yes it smells. It’s atrocious if you put your nose close. Yes the idea of it is pretty gross, fermented fish. But the flavor it adds, totally worth it. It really helps to create the authentic flavor you are looking for. Still not convinced? It will still taste great without it but I recommend picking up a bottle as soon as possible.

Coconut Curry Shrimp
Servings: 4
Serving Size: 1/4 recipe, about 1.5 cups
Nutritional Info: 161.3 calories, 4.2g of fat, 5.2g of carbohydrates, 1.2g of fiber, 24.8g of protein
Weight Watchers® PointsPlus®: 4 *


  • 1 tsp vegetable oil
  • 1/2 cup chopped onion
  • 1 cup mushrooms, chopped
  • 1 cup summer squash or zucchini, chopped
  • 2 cups spinach
  • 1/2 tsp red or green curry paste (or to taste, curry pastes vary greatly in flavor)
  • 1 tsp sugar
  • 1 lb. large shrimp, peeled and deveined
  • 1 cup light coconut milk
  • 2 tsp fish sauce
  • 1/4 cup chopped green onions


  1. Heat oil in a large nonstick skillet over medium-high heat.
  2. Add onion, mushrooms, summer squash, spinach, and curry paste to pan.
  3. Saute for eight minutes or until veggies are just tender, stirring as needed.
  4. Stir in the sugar and add the shrimp. Saute for about 3 minutes or until shrimp are cooked through.
  5. Add the coconut milk and fish sauce. Cook for another 30 seconds and serve with green onions.

Adapted from Cooking Light

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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1 Response to Coconut Curry Shrimp

  1. Kelly on January 12, 2013

    This was so delicious! I will make it again for sure. Great flavor!


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