Shrimps with coconut is a simple yet elegant dish that brings the flavors of the tropics to your table. With tender, juicy shrimp cooked in a creamy, coconut-infused sauce, this dish pairs beautifully with rice, noodles, or a fresh salad. It’s quick to make and perfect for a weeknight meal or a special occasion.
Ingredients for Shrimps with Coconut
Here’s what you’ll need to prepare this delicious dish:
For the Shrimp:
- Shrimp (500 g, peeled and deveined)
Fresh or frozen shrimp will work. Medium to large-sized shrimp are best for this recipe. - Garlic (2 cloves, minced)
Adds a savory depth to the dish. - Ginger (1 teaspoon, grated)
Adds a touch of warmth and zest. - Lime Juice (1 tablespoon)
Brightens the flavors and tenderizes the shrimp. - Salt and Black Pepper (to taste)
Essential for seasoning. - Coconut Oil (2 tablespoons)
Enhances the coconut flavor while providing a rich base for cooking.
For the Coconut Sauce:
- Coconut Milk (1 can, 400 ml)
The creamy star of the dish, it creates the rich, velvety sauce. - Onion (1 medium, finely chopped)
Adds sweetness and flavor to the sauce. - Turmeric (½ teaspoon)
Provides a golden color and subtle earthy flavor. - Red Chili Flakes (½ teaspoon, optional)
Adds a bit of heat for balance. - Honey (1 teaspoon, optional)
Balances the savory and spicy notes with a hint of sweetness. - Cilantro (2 tablespoons, chopped, for garnish)
Adds freshness and a burst of color.
How to Make Shrimps with Coconut
Follow these steps to create a creamy, flavorful dish in no time:
Step 1: Marinate the Shrimp
- In a bowl, combine the shrimp, garlic, ginger, lime juice, salt, and pepper. Mix well and let it marinate for 10–15 minutes while preparing the other ingredients.
Step 2: Sauté the Shrimp
- Heat 1 tablespoon of coconut oil in a large skillet over medium heat.
- Add the shrimp and cook for 2–3 minutes per side, until just pink and opaque. Remove the shrimp from the skillet and set aside.
Step 3: Prepare the Coconut Sauce
- In the same skillet, add the remaining coconut oil.
- Sauté the onion until soft and translucent, about 3–4 minutes.
- Stir in the turmeric and red chili flakes, cooking for 1 minute until fragrant.
- Pour in the coconut milk and stir well. Bring the mixture to a gentle simmer.
Step 4: Combine the Shrimp and Sauce
- Return the cooked shrimp to the skillet and toss to coat in the sauce.
- Add honey if desired and adjust the seasoning with additional salt or lime juice. Simmer for 2–3 minutes to let the flavors meld.
Step 5: Garnish and Serve
- Remove from heat and garnish with fresh cilantro.
- Serve hot over steamed rice, quinoa, or noodles for a complete meal.
Equipment Needed
- Large skillet
- Mixing bowls
- Spatula
- Knife and cutting board
Frequently Asked Questions
Can I use frozen shrimp?
Yes! Thaw the shrimp completely before cooking and pat them dry to prevent excess moisture.
What can I serve with this dish?
Serve with jasmine rice, coconut rice, or crusty bread to soak up the creamy sauce. A side of sautéed greens or a fresh cucumber salad also pairs well.
Can I make this dish spicy?
For a spicier version, increase the chili flakes or add a chopped red chili pepper to the sauce.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or microwave to avoid overcooking the shrimp.
Can I use light coconut milk?
Yes, but the sauce will be thinner. To thicken it, simmer the sauce a bit longer or add a cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons water).
What other proteins can I use?
Chicken, scallops, or firm tofu are great alternatives to shrimp in this dish.
Can I add vegetables?
Absolutely! Bell peppers, snap peas, zucchini, or spinach make great additions for extra color and nutrition.
Conclusion
Shrimps with coconut is a creamy, flavorful dish that brings the taste of the tropics to your kitchen. It’s easy to make, customizable, and guaranteed to impress at the dinner table.
If you loved this recipe, share it with your friends on Facebook or save it to Pinterest for later. Happy cooking! 🦐🥥✨
Print
Shrimps with coconut
- Total Time: 35 minutes
- Yield: 4
Description
Shrimps with Coconut is a flavorful dish combining tender shrimp with the richness of coconut milk, aromatic spices, and a touch of sweetness. Perfect as a main course, it pairs beautifully with rice or crusty bread for a tropical-inspired meal.
Ingredients
- 1 lb (450 g) shrimp (peeled, deveined, tails on or off)
- 2 tbsp olive oil or butter
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 1 tsp ginger (minced or grated)
- 1/2 tsp turmeric powder
- 1/2 tsp paprika
- 1/4 tsp red chili flakes (optional, for heat)
- 1 can (400 ml) coconut milk
- 1 tbsp lime juice
- 1 tsp sugar (optional, for a hint of sweetness)
- Salt and black pepper (to taste)
- Fresh cilantro or parsley (chopped, for garnish)
Instructions
Prepare the Shrimp:
- Pat the shrimp dry with paper towels. Season with a pinch of salt and black pepper.
Cook the Aromatics:
2. Heat the olive oil or butter in a large skillet over medium heat. Add the onion and sauté for 2-3 minutes until softened.
3. Add the garlic, ginger, turmeric, paprika, and chili flakes (if using). Sauté for another minute until fragrant.
Cook the Shrimp:
4. Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and just cooked through. Remove the shrimp and set aside.
Make the Coconut Sauce:
5. Pour the coconut milk into the skillet and stir to combine with the aromatics. Add lime juice, sugar (if using), and adjust seasoning with salt and pepper. Simmer for 5-7 minutes, stirring occasionally, until the sauce slightly thickens.
Combine and Serve:
6. Return the shrimp to the skillet and toss to coat in the coconut sauce. Cook for 2 minutes to heat through.
7. Garnish with fresh cilantro or parsley and serve hot over steamed rice or with crusty bread.
Notes
- Vegetable Additions: Add bell peppers, spinach, or cherry tomatoes for extra texture and flavor.
- Spice Variations: Adjust the heat level by increasing or decreasing the chili flakes.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.
- Vegan Option: Replace shrimp with tofu, chickpeas, or vegetables like zucchini or cauliflower.
- Prep Time: 15 min
- Cook Time: 20 min
Leave a Comment