Shrimp Pan

5 from 6 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 65 kcal


  • 450 g Shrimp frozen
  • 1 Can Chopped tomatoes - Arrabiata -
  • 1 Can / pack. Unsweetened coconut milk
  • 1 Onion
  • 1 Garlic
  • 1 Pc. Ginger
  • 1 Teaspoon heaped Curry
  • 1 Teaspoon heaped Paprika powder
  • Salt pepper
  • Sugar, chilli powder / flakes
  • Oil for frying
  • Starch to tie
  • Coriander or parsley chopped


  • Thaw the prawns and rinse with hot water, dry them off. Peel and finely dice the onion. Peel and finely dice a piece of ginger about the size of a walnut. Peel the garlic and grate finely.
  • Heat some oil in a pan and fry the prawns until they start to turn red.
  • Now add onion, ginger and garlic and roast lightly, add curry and paprika powder and roast briefly as well. Pour in the tomatoes and coconut milk and bring to the boil. Season the sauce to taste and let it simmer for about 5-7 minutes, depending on how you want the prawns. If the sauce is too thin for you, you can add some cornstarch and use it to bind the sauce.
  • Serve the prawns with cooked rice and sprinkle with chopped coriander or parsley, depending on your taste.


Serving: 100gCalories: 65kcalCarbohydrates: 8.2gProtein: 2.2gFat: 2.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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