Prawns ( Shrimp ) in Lime Coconut Sauce Recipe

Name: Prawns ( Shrimp ) in Lime Coconut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup shredded coconut (not sweetened); 500 g large raw shrimp; 1 teaspoon shrimp paste; 1 cup coconut milk; 1 cup water; 2 stems lemon grass root, white part only finely chopped; 3 kaffir lime leaves; 2 teaspoons chopped red chili peppers; 2 tablespoons tamarind paste; 2 teaspoons fish sauce; 1 teaspoon soft brown sugar; 2 limes, just the zest cut into long shreds

Servings: persons

¼ cup shredded coconut (not sweetened)
500 g large raw shrimp
1 teaspoon shrimp paste
1 cup coconut milk
1 cup water
2 stems lemon grass root, white part only finely chopped
3 kaffir lime leaves
2 teaspoons chopped red chili peppers
2 tablespoons tamarind paste
2 teaspoons fish sauce
1 teaspoon soft brown sugar
2 limes, just the zest cut into long shreds

1
Spread the coconut on an oven tray and toast it in a slow (150c) oven until it's dark golden, shaking the tray occasionally.
2
Peel and devein the prawns, leaving the talis intact.
3
Place the shrimp paste on a small piece of foil, fold one side over, then fold it into a parcel.
4
Cook the parcel under a hot grill (broiler) for 2 minutes each side.
5
Combine the coconut milk and water in a wok or frying pan and cook over medium heat until just boiling.
6
Add the lemon grass, lime leaves and chilli; reduce the heat and simmer for 7 minutes.
7
Add the shrimp paste, tamarind, fish sauce and sugar and simmer for 8 minutes.
8
Add the prawns to the sauce and cook for 5 minutes or until they turn pink.
9
Sprinkle with the toasted coconut, lime shreds then serve with steamed rice.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ¼ cup shredded coconut (not sweetened), 500 g large raw shrimp, 1 teaspoon shrimp paste, 1 cup coconut milk, and more.

Yes, Prawns ( Shrimp ) in Lime Coconut Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Prawns ( Shrimp ) in Lime Coconut Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions