Shrimp In Coconut Milk Recipe

Name: Shrimp In Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup cooking oil; 2 onions, chopped fine; 4 cloves garlic, minced; 2 tablespoons minced fresh ginger; 2 tablespoons ground coriander; 1/4 teaspoon ground cumin; 1/4 teaspoon cinnamon; 1/8 teaspoon cayenne; 1/8 teaspoon turmeric; 1 cup drained whole canned tomatoes, cut into 1/2-inch pieces (from a 15-ounce can); 2 1/2 cups canned unsweetened coconut milk (from two 15-ounce cans); 1/2 cup water; 1 1/4 teaspoons salt; 1 1/2 pounds large shrimp, shelled; 3/4 cup chopped cilantro; Lime wedges, for serving

Servings: persons

1/4 cup cooking oil
2 onions, chopped fine
4 cloves garlic, minced
2 tablespoons minced fresh ginger
2 tablespoons ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon cinnamon
1/8 teaspoon cayenne
1/8 teaspoon turmeric
1 cup drained whole canned tomatoes, cut into 1/2-inch pieces (from a 15-ounce can)
2 1/2 cups canned unsweetened coconut milk (from two 15-ounce cans)
1/2 cup water
1 1/4 teaspoons salt
1 1/2 pounds large shrimp, shelled
3/4 cup chopped cilantro
Lime wedges, for serving

1
In a large frying pan, heat the oil over moderately high heat. Add the onions and cook, stirring frequently, until golden, about 5 minutes. Add the garlic and ginger and cook, stirring, for 2 minutes.
2
Add the coriander, cumin, cinnamon, cayenne, and turmeric and cook, stirring, for 30 seconds. Add the tomatoes and cook, stirring, for 1 minute. Add the coconut milk, water, and salt and bring to a simmer. Reduce the heat and cook at a low boil, stirring frequently, until thickened, 5 to 10 minutes.
3
Add the shrimp to the pan. Reduce the heat to low and bring to a simmer. Cook, stirring occasionally, until the shrimp are just done, 3 to 5 minutes. Remove from the heat and stir in the cilantro. Serve with the lime wedges.
4
Wine Recommendation: Sparkling wines go well with a wide variety of dishes. For an unexpected treat with this exotic curry, serve a good-quality bubbly from California.

448

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 16 ingredients. The key ingredients include: 1/4 cup cooking oil, 2 onions, chopped fine, 4 cloves garlic, minced, 2 tablespoons minced fresh ginger, and more.

Yes, Shrimp In Coconut Milk 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!

Shrimp In Coconut Milk

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions