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Coconut Curry Shrimp and Vegetables


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Rate this recipe 4.7/5 (3 Votes)


  • 2 tablespoons vegetable oil
  • 1 cup sliced mushrooms
  • 1 cup sliced carrots
  • 1 cup broccoli florets
  • 1 cup red bell pepper strips2 large shallots, finely chopped
  • 4 teaspoons minced garlic
  • 2 tablespoons all-purpose flour
  • 4 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground red pepper
  • 2 cups chicken broth
  • 1 cup coconut milk
  • 12 ounces medium raw shrimp, peeled and deveined
  • Juice of 1 lime


Servings 4
Adapted from


Step 1

1 Heat oil in KitchenAid® Multi-Cooker on Sauté setting. Add mushrooms; cook 6 to 8 minutes or until liquid from mushrooms evaporates and vegetables are softened, stirring with KitchenAid® Stir Tower on low speed. Add carrots; cook 2 minutes. Add broccoli, bell pepper, shallots and garlic; cook 5 minutes. Stir in flour, curry powder, salt and red pepper; cook 1 minute.

2 Stir in broth and coconut milk; cook about 3 minutes or until vegetables are almost tender and sauce begins to thicken, stirring constantly with Stir Tower on low speed. Stir in shrimp; cover and cook 4 to 6 minutes or until shrimp are pink and opaque and vegetables are crisp-tender. Stir in lime juice.

Makes 4 to 5 servings

Serving suggestion: Serve with hot cooked basmati rice, chopped peanuts, golden raisins, mango chutney and/or chopped fresh cilantro.

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