Spicy Shrimps in Coconut Milk Recipe

Name: Spicy Shrimps in Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup oil; 1 cup chopped onion; 1 tbsp minced garlic; 2 tsp minced ginger; 2 tbsp coriander; 1/4 tsp cumin; 1/4 tsp cinnamon; 1/8 tsp cayenne; 1/8 tsp tumeric; 1 cup drained canned tomatoes; 2 1/2 cup unsweetened coconut milk; 1/2 cup water; 1 tsp salt; 3/4 cup fresh cilantro; 1 1/2 Ibs large shrimps, peeled and cleaned

Servings: persons

1/4 cup oil
1 cup chopped onion
1 tbsp minced garlic
2 tsp minced ginger
2 tbsp coriander
1/4 tsp cumin
1/4 tsp cinnamon
1/8 tsp cayenne
1/8 tsp tumeric
1 cup drained canned tomatoes
2 1/2 cup unsweetened coconut milk
1/2 cup water
1 tsp salt
3/4 cup fresh cilantro
1 1/2 Ibs large shrimps, peeled and cleaned

1
Heat oil in skillet on med-hi heat
2
Add onions, fry for 3 minutes
3
Add garlic and ginger, cook for 2 minutes
4
Add next 5 spice, cook for 1 minute
5
Add coconut milk, water, salt and bring to simmer until thicken, about 5-10 minutes
6
Add shrimps, simmer and stirring for 5 minutes
7
Stir in cilantro and serve with lime wedge
8
My Modifications:
9
I used chopped tomatoes but less.
10
I love my sauce running.

318

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1/4 cup oil, 1 cup chopped onion, 1 tbsp minced garlic, 2 tsp minced ginger, and more.

Yes, Spicy Shrimps 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.

Spicy Shrimps in Coconut Milk

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