Shrimp In Spicy Coconut Milk Recipe

Name: Shrimp In Spicy Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Paste; 3 small dried red chilies, such as cayenne or 1 1/2 teaspoons dried hot red pepper flakes; 1 inch fresh ginger, peeled; 6 cloves garlic; 5 macadamia nuts; 1 1/2 teaspoons ground cumin; 1/2 teaspoon turmeric; Shrimp; 1 1/2 lbs large shrimp (about 30); 1 1/2 medium red onions, peeled,halved lengthwise and cut into julienne strips; 2 tablespoons corn oil; 1 cup well-stirred canned unsweetened coconut milk; 1 tablespoon packed light brown sugar; 1 teaspoon salt; 2 tablespoons fresh lime juice, to taste; steamed rice (to accompany)

Servings: persons

Paste
3 small dried red chilies, such as cayenne or 1 1/2 teaspoons dried hot red pepper flakes
1 inch fresh ginger, peeled
6 cloves garlic
5 macadamia nuts
1 1/2 teaspoons ground cumin
1/2 teaspoon turmeric
Shrimp
1 1/2 lbs large shrimp (about 30)
1 1/2 medium red onions, peeled,halved lengthwise and cut into julienne strips
2 tablespoons corn oil
1 cup well-stirred canned unsweetened coconut milk
1 tablespoon packed light brown sugar
1 teaspoon salt
2 tablespoons fresh lime juice, to taste
steamed rice (to accompany)

1
For paste: To a food processor with motor running, add paste ingredients, one at a time, through feed tube, and puree mixture to a paste.
2
Shell shrimp, leaving tail segment intact, and devein.
3
In a colander, rinse shrimp and drain well.
4
Heat a large skillet over moderately low heat until hot.
5
Cook paste in oil, stirring until fragrant, about 5 minutes.
6
Add onions and cook, stirring, until softened.
7
Stir in coconut milk, brown sugar and salt and bring to a boil.
8
Add shrimp and lime juice and cook over moderate heat, stirring occasionally, until shrimp are just cooked through, about 5 minutes.
9
Serve shrimp with rice.

290

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

Saved locally in your browser — visible only to you.

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: Paste, 3 small dried red chilies, such as cayenne or 1 1/2 teaspoons dried hot red pepper flakes, 1 inch fresh ginger, peeled, 6 cloves garlic, and more.

Yes, Shrimp In Spicy 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 Spicy Coconut Milk

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions