Filled with fresh vegetables, this tasty grilled coconut shrimp recipe is sure to become a new summer family favourite.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp. oil
1 onion, finely chopped
1 clove garlic, minced
1/2 cup Philadelphia Cream Cheese Product
2 Tbsp. red curry paste
1 can (14 fl oz/398 mL) lite coconut milk
1/4 cup 25%-less-sodium vegetable broth
2 baby bok choy, chopped
1 cup sugar snap peas, trimmed
1 red pepper, chopped
1 carrot, thinly sliced
1 lb. (450 g) frozen uncooked cleaned large shrimp
1/4 cup chopped fresh cilantro
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How do I make it ?
Heat barbecue to medium-high heat.
Heat oil in medium disposable foil pan placed on barbecue grate. Add onions and garlic; cook 3 to 5 min. or until softened, stirring occasionally.
Add cream cheese product; cook 5 min. or until melted, stirring frequently. Stir in curry paste, coconut milk and vegetable broth.
Add vegetables; cook 15 to 20 min. or until crisp-tender, stirring occasionally. Add shrimp; cook 4 to 5 min. or until shrimp turn pink. Sprinkle with cilantro.
Kraft Kitchen Tips!
Use Your Stovetop
Prepare as directed, cooking ingredients in large skillet on stovetop instead of on the barbecue.
Substitute 2 cups small broccoli florets for the bok choy.
Calories From Fat
% Daily Value
Total fat 20 g
Saturated fat 10 g
Cholesterol 195 mg
Sodium 700 mg
Total carbohydrate 13 g
Dietary fibre 2 g
Sugars 7 g
Protein 26 g
4 servings, 1-1/4 cups (375 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.