Shrimp with Ginger and Coconut Sauce Recipe

Name: Shrimp with Ginger and Coconut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Ginger Paste; 1/2 teaspoons Coarse Sea Salt; 1/2 teaspoons Ground Peppercorns; 1 Tablespoon Minced Cilantro; 3 cloves Garlic, Peeled; 1 Tablespoon Oil; 1/2 cups Coconut Shavings; 1 teaspoon Annatto - Used For Color (optional); 2 cups Coconut Milk; 1 Tablespoon Lime Juice; 1 Tablespoon Cornstarch; 1/2 cups Water; 36 whole Jumbo Shrimp, Peeled And Deveined

Servings: persons

2 Tablespoons Ginger Paste
1/2 teaspoons Coarse Sea Salt
1/2 teaspoons Ground Peppercorns
1 Tablespoon Minced Cilantro
3 cloves Garlic, Peeled
1 Tablespoon Oil
1/2 cups Coconut Shavings
1 teaspoon Annatto - Used For Color (optional)
2 cups Coconut Milk
1 Tablespoon Lime Juice
1 Tablespoon Cornstarch
1/2 cups Water
36 whole Jumbo Shrimp, Peeled And Deveined

1
Put the ginger paste, salt, pepper, cilantro, and garlic in a mortar and pestle and crush until you obtain a coarse paste.
2
Heat the oil in a heavy saucepan over medium fire.
3
Lower the heat to the lowest setting, and add the coconut shavings.
4
Stir constantly until they become light golden.
5
Make sure they dont burn.
6
Add the ginger paste mixture and cook and stir for about 3 minutes.
7
Add the bija (annatto) powder and mix well.
8
Add the coconut milk, stir and cook over low heat for about 5 minutes (stir once or twice to prevent it from sticking to the bottom and burning.)
9
In a small bowl or cup dissolve the cornstarch and lime juice in half a cup of water.
10
Add this into the boiling sauce and stir until it is mixed completely.
11
Add the shrimp.
12
Cover with a lid and cook for about 3 minutes.
13
Remove the saucepan from the fire and let it rest for 15 minutes.
14
Taste the sauce and add more salt if necessary.
15
Return to medium heat until it breaks the boil.
16
Remove from the heat.
17
Serve with rice.

1025

kcal

Calories

Fat

Carbs

220

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 13 ingredients. The key ingredients include: 2 Tablespoons Ginger Paste, 1/2 teaspoons Coarse Sea Salt, 1/2 teaspoons Ground Peppercorns, 1 Tablespoon Minced Cilantro, and more.

Yes, Shrimp with Ginger and 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!

Shrimp with Ginger and Coconut Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions