Best 10 Shrimp In Coconut Milk Recipes

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COCONUT MILK SHRIMP



Coconut Milk Shrimp image

Saucy shrimp simmered in creamy coconut milk sauce with fresh garlic, ginger, pepper flakes, and lime juice. It's perfect over cooked rice and ready in only 30 minutes!

Provided by Katya

Categories     Main

Time 45m

Number Of Ingredients 18

1 pound peeled and deveined large shrimp, pat dried with a paper towel
1 Tbsp. olive oil or avocado oil
2 Tbsp. honey
3 garlic cloves, minced
1 Tbsp. freshly grated ginger
¼ tsp. red chili flakes
¼ tsp. kosher salt
2 Tbsp. butter for cooking shrimp
2 Tbsp. butter
1 medium shallot, finely chopped
2 scallions, thinly sliced, white and green parts separated
¼ tsp. red chili flakes
1 (14 oz.) can unsweetened coconut milk (not lite)
1 Tbsp. fish sauce
Zest 1 lime
1 Tbsp. fresh lime juice, about 1/2 lime
Fresh chopped cilantro
Kosher salt, to taste

Steps:

  • In a bowl, toss the shrimp with olive oil, honey, garlic, ginger, red chili flakes, and salt. Set aside to marinate for 15 minutes at room temperature.
  • Melt butter over medium-high heat in a large non-stick skillet. When the butter is hot, add the shrimp with a pair of tongs. Leave the liquid from shrimp inside the bowl. Cook the shrimp for 1-2 minutes per side or until pink on the outside. Remove immediately to a clean bowl. Shrimp will be raw on the inside. If you have leftover liquid in the pan from the shrimp, drain it before adding butter in the next step.
  • Reduce the heat to medium and add butter to the skillet. Add shallots, white parts of scallions, and chili flakes. Cook for a few minutes until soft and fragrant. Stir in coconut milk and fish sauce. Season with salt to taste. Simmer until thickened, about 3-5 minutes.
  • Stir in lime zest, juice, and shrimp. Simmer for few minutes until the shrimp is cooked through. Do not overcook the shrimp. Add green parts of scallions and cilantro.

Nutrition Facts : Calories 439 calories, Sugar 9.4 g, Sodium 890.7 mg, Fat 33.8 g, SaturatedFat 23.8 g, TransFat 0 g, Carbohydrate 13.6 g, Fiber 0.5 g, Protein 25.2 g, Cholesterol 213 mg

SHRIMP IN COCONUT MILK



Shrimp in Coconut Milk image

This is wonderfully tasty and quick, easy-to-make recipe. It is a great treat with steamed white rice. Try :)

Provided by Midnightfall

Categories     Coconut

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb shrimp
oil, one cooking spoon
1 onions, finely chopped or 1/2 large onion
3 garlic cloves, finely chopped
1 tomatoes, finely chopped
1 bell pepper, sliced
1 (13 1/2 ounce) can coconut milk
1 teaspoon salt
1/3 teaspoon cumin
1/2 teaspoon red chile
2 teaspoons brown sugar

Steps:

  • Heat oil.
  • Add the onion and garlic.
  • When onions soften up, add shrimps, salt, cumin and red chilli and stir for 2-3 minutes.
  • Once the shrimp become pinkish and curled up, add the coconut milk (whisk with spoon lightly), capsicum, tomato, and heat on high heat.
  • Once the mixture comes to a boil, reduce heat to medium and let simmer for 5 minutes.
  • ENJOY.

Nutrition Facts : Calories 304.3, Fat 21.7, SaturatedFat 18.3, Cholesterol 142.9, Sodium 1240.5, Carbohydrate 11.9, Fiber 1.4, Sugar 5, Protein 18.4

SHRIMP IN COCONUT MILK



Shrimp in Coconut Milk image

A sweet but still savory delicious creamy shrimp dish

Provided by Yummy

Categories     Main

Number Of Ingredients 7

½ kilo large shrimps
1 tablespoon cooking oil
1 small onion (chopped)
1 clove garlic (chopped)
salt and pepper to taste
1 cup coconut milk
2 stalks green chili (chopped)

Steps:

  • Prepare the shrimps by cutting the head, legs, and tails. Devein by cutting the back and removing the dark string. Wash and set aside.
  • Preheat oil on a pan at medium heat, sauté onions and garlic for a minute. Add salt and pepper to taste and sauté for another 2 minutes.
  • Pour the coconut milk and add in the shrimps. Cook both sides for 5 minutes. Or flipping each shrimp one it turns pink. Take the shrimp out once it turns pink. Set this aside for later.
  • Simmer the coconut milk sauce for 5 minutes, add the shrimps back and mix well. Add the chilies and mix well.
  • Serve and enjoy!

Nutrition Facts :

CURRIED SHRIMP WITH COCONUT MILK



Curried Shrimp with Coconut Milk image

Provided by Food Network

Categories     appetizer

Yield 4 servings

Number Of Ingredients 14

2 tablespoons butter
1 1/2 pounds large raw shrimp, shelled and deveined
1 yellow onion, chopped
2 teaspoon salt
1 teaspoon freshly ground pepper
1 tablespoons Madras curry powder
2 cloves garlic, minced or pureed
3-inch piece of ginger, grated (2 tablespoons)
1 red pepper, cut into julienne
1 chayote squash (christophine), diced
One 13-ounce can coconut milk
1 bunch scallions, cut into 1-inch lengths
1/2 bunch fresh cilantro, leaves only
Juice of 1/2 lime, freshly squeezed

Steps:

  • Heat large skillet over medium heat, then add 1 tablespoon butter. When foam subsides, add shrimp and cook until they just turn pink. Remove from pan and reserve. Add remaining 1 tablespoon butter to pan. When it melts, add onions and stir; cook 5 minutes until softened. Sprinkle 1 teaspoon salt, 1/2 teaspoon pepper, curry powder, garlic and ginger over the onions, reduce heat to low, and cook gently 5 minutes until onions are softened and translucent. Add red pepper and chayote and cook 5 minutes. Add about 2/3 of the coconut milk and simmer, uncovered, 10 minutes to bring flavors together. Add shrimp back to skillet along with scallions, cilantro leaves and lime juice. Taste and adjust seasoning adding more pepper if necessary, adding more coconut milk if desired for a soupier consistency. Serve over rice.

SHRIMP IN COCONUT MILK



Shrimp in Coconut Milk image

Provided by Food Network

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 15

1 1/2 pounds large shrimp, peeled and deveined, shells reserved
3 to 4 sprigs fresh thyme
2 bay leaves
2 tablespoons black peppercorns
1/4 cup vegetable oil
1 large onion, finely chopped
3 scallions, finely chopped
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
3 cloves garlic, crushed
3 medium tomatoes, peeled, seeded and chopped
2 teaspoons Aji
1 1/2 cups coconut milk
Juice of 6 limes
1 1/2 cups peas, fresh or frozen

Steps:

  • Place the shrimp shells in a saucepan, along with the thyme, bay leaves and peppercorns. Add 3 cups of water, bring to a boil, reduce the heat and simmer until reduced by a third, about 30 minutes. Strain the liquid (you should have about 1 cup) and discard the shells.
  • Heat the oil in a large skillet over moderate heat. Add the onion, scallions, salt and pepper and saute until soft, about 3 to 5 minutes. Add the garlic, tomatoes, aji and reserved shrimp stock and simmer until thickened, about 5 minutes. Stir in the coconut milk, shrimp, lime juice and peas, and cook until the shrimp are pink and just cooked, turning the shrimp once as they cook, about 3 minutes. Serve over white rice.

CURRY-COCONUT SHRIMP



Curry-Coconut Shrimp image

Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice.

Provided by dakota kelly

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 14

1 teaspoon canola oil
½ cup minced onion
½ cup minced red bell pepper
1 clove garlic, minced
1 teaspoon ground cumin
¾ teaspoon ground coriander
½ teaspoon curry powder
½ cup light coconut milk
1 teaspoon sugar
¼ teaspoon crushed red pepper flakes
1 pound jumbo shrimp, peeled and deveined
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons chopped fresh cilantro

Steps:

  • Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
  • Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes.
  • Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.
  • In a small bowl, combine cornstarch with 1 tablespoon water. Stir into shrimp mixture, and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.

Nutrition Facts : Calories 190.8 calories, Carbohydrate 8.5 g, Cholesterol 172.5 mg, Fat 6.1 g, Fiber 1.1 g, Protein 24 g, SaturatedFat 2.1 g, Sodium 175.1 mg, Sugar 2.8 g

GINGER-GARLIC SHRIMP WITH COCONUT MILK



Ginger-Garlic Shrimp With Coconut Milk image

Fresh ingredients and bold condiments do the heavy lifting here, creating a fragrant 20-minute meal that will lure people into the kitchen, wondering what smells so good. Inspired by elements of Indian and Thai curries, the shrimp are coated in ginger, garlic and turmeric, then seared and braised in a combination of coconut milk and soy sauce. Spinach is stirred in for a bit of green, but you can substitute your favorite quick-cooking greens like bok choy or kale and adjust cooking time as needed. Swap the shrimp for scallops or white fish, if you like. Serve with rice, rice vermicelli noodles or naan to soak up the flavorful liquid.

Provided by Yasmin Fahr

Categories     dinner, weeknight, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 15

2 large garlic cloves, minced or grated
1 teaspoon minced or grated ginger
1 teaspoon ground turmeric
Kosher salt and black pepper
1 tablespoon olive oil
1 pound large shrimp, peeled and deveined, tails on or off
2 tablespoons vegetable oil
1 (14-ounce) can full-fat coconut milk
1 tablespoon soy sauce
3 packed cups baby spinach
1 lime, halved
1 fresno, jalapeño or serrano chile, thinly sliced
2 scallions, white and light green parts, thinly sliced
1/2 packed cup cilantro leaves and tender stems, roughly chopped
Steamed rice, vermicelli noodles or naan, for serving

Steps:

  • In a mixing bowl, mix together the garlic, ginger, turmeric, 1 teaspoon salt, ½ teaspoon pepper and the olive oil. Add the shrimp and mix to coat well.
  • Heat the vegetable oil in a large skillet over medium-high until shimmering. Add the shrimp in an even layer and cook, undisturbed, for 2 minutes. Pour in the coconut milk and soy sauce, stir to combine and turn the shrimp. Raise the heat to high and adjust it to maintain a simmer (avoid bringing to a boil), and cook until the liquid is slightly thickened and shrimp are almost cooked through, stirring occasionally, about 3 minutes. Stir in the spinach in batches until wilted.
  • Remove from the heat and squeeze in the juice from a lime half. Adjust seasoning with more lime and salt as needed. Top with the chiles, scallions and cilantro, and serve with rice, noodles or naan.

FILIPINO SHRIMP IN COCONUT MILK



Filipino Shrimp in Coconut Milk image

This is a recipe that I invented for my diploma work for high school level. Since I am half Filipino and concerned with health and good eating, I thought it would be interesting to take a filippino recipe (michado, although it has nothing to do with michado now!) and try to make it as healthy and as traditional as possible. I love philippino food and really wanted to keep the essence of filippino cooking in this. As always in filippino cooking, the amounts are approximate, so change as you like! You can also take the mini sweet potato recipe and put it with other dishes. Tell me what you think!

Provided by Chef filippina-ital

Categories     Filipino

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 13

6 tablespoons vegetable oil
300 -500 g shrimp, raw (shelled or not)
1 large sweet potato, cut into strips
2 medium carrots, cut into strips
2 medium white bell peppers, cut into strips
500 ml coconut milk
250 ml water
1 tablespoon ginger, sliced thinly in rounds
1 tablespoon garlic, sliced thinly
1/2 cup fish sauce
lemon
2 cups white rice
4 cups water (for rice)

Steps:

  • Rice: 2 cups water to 1 cup rice. In a pot, boil, lower temperature to low, until there is no more water (approx 40 minutes). Keep covered the entire time, you may look inside to see when it is cooked. Stir with a fork when cooked. If you start cooking the rice before doing any of the rest, it should be done at the same time as the rest.
  • Peel and cut sweet potato into strips (like thin fries). Peeling takes a while, so set a little time before apart. Cut other vegetables into strips as well. Slice up ginger and garlic, remembering to take off all the skin.
  • In a wok, heat 6 tbsp of oil over medium high . (This may seem like a lot of oil, but there 1 sweet potato makes a lot of fries.) Add sweet potato, stir fry until soft, NOT MUSHY. Set aside on paper towel to absorb excess oil.
  • Keep the oil and fry ginger and garlic until lightly golden. Add shrimp and fry quickly until pink. Add a bit more oil if necessary. SHRIMP COOKS VERY QUICKLY, SO DON'T OVERDO IT. Unless you want chewing gum in your meal --.
  • Once the shrimp is pink, add coconut milk, fish sauce and remaining vegetables. Boil, simmer until vegetables are cooked, again DO NO OVERCOOK. It's important to keep a slight crunch to the vegetables.
  • Serve over rice with sweet potato, season generously with lemon.

Nutrition Facts : Calories 598.7, Fat 32.6, SaturatedFat 17.9, Cholesterol 63, Sodium 2216.1, Carbohydrate 63.3, Fiber 3.8, Sugar 3.7, Protein 15

COCONUT-LIME SHRIMP



Coconut-Lime Shrimp image

You can make this gingery, lightly sweet shrimp stew as tangy and spicy as you like by adjusting the amounts of chile and lime juice. Using full-fat coconut milk gives you the richest and most flavorful dish. But light coconut milk will also work, resulting in something brothier and more souplike. Be sure not to overcook the shrimp. As soon as they turn pink, they're done.

Provided by Melissa Clark

Categories     dinner, seafood, main course

Time 25m

Yield 3 to 4 servings

Number Of Ingredients 15

2 tablespoons toasted sesame oil
2 shallots, diced
1 to 2 jalapeño or serrano peppers, seeded if you like, minced
1 1/4 teaspoons fine sea salt, plus more to taste
2 tablespoons freshly grated or minced ginger
2 large garlic cloves, finely grated or minced
1 (14-ounce) can unsweetened coconut milk (1 3/4 cups)
1/2 cup chopped cilantro leaves
1 pound peeled large shrimp
1 tablespoon freshly grated lime zest
1 tablespoon fresh lime juice, plus more to taste
1 teaspoon coconut sugar or light brown sugar
1 teaspoon Asian fish sauce, plus more to taste
Cooked rice, for serving
Lime wedges, for serving

Steps:

  • Heat sesame oil in a 12-inch skillet over medium heat. Stir in shallots, jalapeño and a large pinch of salt, and cook until starting to brown, about 6 minutes. Stir in ginger and garlic, and cook until fragrant, about 1 minute longer.
  • Stir in coconut milk, 1/4 cup chopped cilantro and 1 1/4 teaspoons salt. Bring to a simmer and let cook for 2 minutes to blend the flavors.
  • Stir in shrimp, lime zest, lime juice, sugar and fish sauce. Continue to simmer until shrimp are pink and cooked through, about 5 minutes. Taste and add more lime juice, salt or fish sauce, or all three, if needed.
  • Serve over rice, with remaining cilantro and lime wedges on the side.

SHRIMP BRAISED IN COCONUT MILK



Shrimp Braised in Coconut Milk image

Categories     Braise     Quick & Easy     Coconut     Shrimp     Gourmet

Yield Makes 2 servings

Number Of Ingredients 13

3/4 pound large shrimp (about 14)
2 cups water
1 tablespoon fresh lime juice
1 garlic clove
1/2 red bell pepper
1 medium onion
1 1/2 tablespoons vegetable oil
1 cup canned whole tomatoes
1 1/2 tablespoons all-purpose flour
1 cup well-stirred canned unsweetened coconut milk
1/4 cup sliced scallion greens
1/4 cup coarsely chopped fresh cilantro springs
Accompaniment if desired:coconut rice

Steps:

  • Peel and devein shrimp and reserve shells. In a small saucepan simmer shells in 2 cups water 15 minutes and pour shrimp broth through a sieve into a large measuring cup. Discard shells.
  • While shells are simmering, in a bowl combine shrimp, lime juice, and salt to taste and chill, covered. Chop garlic and thinly slice bell pepper, and onion in oil over moderate heat, stirring occasionally, until softened, about 5 minutes. Drain, seed, and chop tomatoes.
  • Add flour to onion mixture and cook, stirring, 1 minute. Stir in tomatoes, coconut milk, and 1 cup shrimp broth (reserving remainder for another use if desired) and simmer, stirring occasionally, until vegetables are soft, about 20 minutes. Add shrimp to vegetable mixture and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes.
  • Sprinkle shrimp mixture with scallions and cilantro and serve over rice.

Tips:

  • Fresh is Best: For the best flavor, use fresh shrimp. If using frozen shrimp, thaw them completely before cooking.
  • Season Generously: Don't be afraid to season your shrimp. A good rule of thumb is to use 1 tablespoon of seasoning per pound of shrimp.
  • Don't Overcook: Shrimp cooks quickly, so be careful not to overcook it. Overcooked shrimp will be tough and chewy.
  • Add Vegetables: Vegetables like bell peppers, onions, and tomatoes can add flavor and texture to your shrimp dish.
  • Use a Variety of Spices: There are many different spices that can be used to flavor shrimp. Some popular choices include garlic, ginger, cumin, and paprika.
  • Serve with Rice or Noodles: Shrimp in coconut milk is often served with rice or noodles. This helps to soak up the delicious sauce.

Conclusion:

Shrimp in coconut milk is a delicious and versatile dish that can be enjoyed in many different ways. It's a great option for a quick and easy weeknight meal or a special occasion dinner. With so many different variations to choose from, there's sure to be a shrimp in coconut milk recipe that everyone will love.

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