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Recipes - Entrees/Side Dishes

Coconut Curried Shrimp

This recipe, from my book Nice Timing; Gourmet Meals in Minutes, makes excellent use of the immediate heat that natural gas provides.

Serves 4

  • 3 tbsp vegetable oil (45 mL)
  • 1-inch piece ginger, peeled and cut into thin slices (2.5 cm)
  • 2 large shallots, peeled and minced
  • 2 cloves garlic, peeled and minced
  • 1 1/2 pounds large raw shrimp, peeled and deveined, with tails intact (750 g)
  • 2 tsp Thai red curry paste (10 mL)
  • 2 chayote or zucchini, peeled and cut into wedges
  • 1 red or orange pepper, sliced
  • 1/2 cup white wine (50 mL)
  • 1 cup coconut milk (250 mL)
  • Sea salt and fresh pepper


  1. Heat the oil in a large skillet over medium-high heat; add the ginger, shallot, garlic and curry paste. Sauté for three minutes.
  2. Add the shrimp, chayote and red pepper. Cook, stirring often, until the shrimp turn pale pink, for three-to-five minutes, depending on the size of the shrimp.
  3. Pour the wine into the pan and stir, scraping up any bits stuck to the bottom of the pan – they’re full of flavour.
  4. Stir in the coconut milk and simmer for one minute.
  5. Remove the shrimp with a slotted spoon and set aside.
  6. Simmer the sauce until it is reduced to the desired thickness, five-to-eight minutes or until it coats the back of a spoon.
  7. Season with salt and pepper to taste.

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EnerSmart™ magazine, spring - summer 2012 issue, is published by Union Gas Limited, a Spectra Energy Company , and has 700,000 copies distributed through newspapers in southern, northern, western and eastern Ontario. Advertising rates and distribution information for the spring - summer 2012 issue of EnerSmart™ magazine are available upon request from Union Gas Marketing office. Contents may not be reprinted without written permission of Union Gas. All rights are reserved.
Opinions and comments reflect those of the writer and not necessarily those of Union Gas. ™ EnerSmart is a trade-mark of Union Gas Limited.