coconut curry shrimp on bean sprouts
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Coconut Curry Shrimp On Bean Sprouts

This savory, sweet, spicy and fresh meal is satisfying and low carb.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Main Course
Servings: 4 servings
Author: The Sugar Coated Cottage


  • 1 lb shrimp peeled, cleaned and deveined
  • 2 cans coconut milk
  • 4 cups bean sprouts
  • 1 red pepper sliced
  • 1/2 green pepper sliced
  • 1/2 cup mushrooms sliced
  • 1/2 cup broccoli cut into small pieces
  • 1/4 cup cilantro stems chopped
  • 4 Tbsp thai red curry
  • 1 tsp fish sauce
  • 1.5 Tbsp brown sugar
  • 1/2 cup cilantro leaves for garnish


  • Prep: Divide bean sprouts into four bowls.
  • In a large non stick fry pan add both cans of coconut milk and bring to simmer on med heat.
  • Add your red curry, brown sugar and cilantro stems, let simmer 5 minutes.
  • Add the shrimp, bring back to a simmer.
  • Add fish sauce, stir well.
  • Add your veggies (the pan will be very full), simmer, stir and move veggies around about 5 minutes.
  • With large spoon or ladle scoop the mixture over the bean sprouts.
  • Sprinkle with cilantro.