In this recipe
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Yellow Curry Paste
Paprika and turmeric bring an Indian influence to this mild yet flavorful curry paste. It’s aromatic and harmonious.
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Coconut Milk
The highest grade available, coming from the first pressing. Think of it as extra virgin Coconut Milk!
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Yellow Tiger Shrimp
4 Servings
10 minutes to assemble
15 minutes to cook
Total time: 25 minutes
2-3 tablespoons butter
1 tablespoon and 1 teaspoon Yellow Curry Paste
20 extra large shrimp, shelled and deveined
2 tablespoons dry white wine
1/3 cup chicken broth
1-13.5 oz can Coconut Milk
Salt and pepper
Fresh chopped basil
Optional: lime wedges, cooked Jasmine Rice
- Heat butter and Yellow Curry Paste in a large skillet over medium heat until dissolved.
- Add shrimp and sauté for 2-3 minutes.
- Add white wine and broth. Simmer until shrimp are opaque (cooked through).
- Remove shrimp from skillet and set 5 on each appetizer plate.
- Add Coconut Milk to skillet and bring to a boil.
- Stirring, boil until Coconut Milk is reduced by a fourth, about 3 minutes. Salt and pepper to taste.
- Drizzle sauce over shrimp and sprinkle each plate with basil. Garnish with a wedge of lime and spoonful of rice if desired.
Yellow Tiger Shrimp
Nutrition Facts:*
CALORIES: 260
FAT: 23g
CHOLESTEROL: 65mg
SODIUM: 610mg
CARBS: 4g
PROTEIN: 6g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com
