About the Recipe
This recipe—often inspired by coastal cuisines from Southeast Asia to the Caribbean and Latin America—is a celebration of bold, aromatic flavors.
Featuring plump, quick-cooking shrimp simmered in a luscious sauce infused with fragrant aromatics like garlic, ginger, and sometimes chili, lime, or curry spices, this meal comes together in about 30 minutes. It's an easy yet elegant weeknight dinner that feels like a getaway. Serve it over fluffy rice to soak up every drop of the divine, flavorful sauce.
Ingredients
2 pounds shrimp, peeled and deveined
1 tablespoon butter
1 tablespoon vegetable oil
2 cups chopped tomato
4 garlic cloves, minced
1 cup chopped onions
¼ cup chopped parsley
¼ cup chopped cilantro
1 cup chopped red pepper
¼ teaspoon ground cumin
1 bay lea
fFresh ground pepper
2 cans coconut milk
Salt
Preparation
In a large pot, bring the water to a boil. Turn off the heat, add the shrimp, and cover. Let the shrimp sit in the hot water for 1 minute, drain, and set aside.
In a large saucepan over medium heat, melt the butter and vegetable oil.
Add the onion, tomato, red bell pepper, garlic, ground cumin, salt, and pepper. Cook for about 10 minutes, stirring occasionally.
Add the coconut milk to the saucepan, bring the sauce to a boil, and then reduce the heat to medium-low.
Add the shrimp and cook in the sauce for 5 minutes.
Remove the shrimps from the heat and stir in the chopped parsley and cilantro. Add salt and pepper if needed, and discard the bay leaf. Serve each serving on a plate with rice.
Variations
Serving Suggestions
Rice: Steamed White Rice (Basmati, Jasmine), Coconut Rice, Brown Rice, or Cauliflower Rice (low-carb).
Bread/Dipping: Naan bread, salty crackers, or crusty bread to soak up the sauce.
Sides: Asian cucumber salad, steamed asparagus, or roasted green beans.
Garnish: Fresh cilantro, basil (often used in Thai variations), mint, lime wedges, or chopped green onions/scallions.
Variations
Shrimp in coconut milk is a versatile dish with many regional and flavor variations. Here are several variations in bullet format:
Flavor Profiles & Cuisines:
Curry Style (Indian/Thai/Jamaican):
Indian (Kerala/Meen Moli): This dish features a coconut milk base with aromatic spices such as turmeric, cumin, coriander, and mustard seeds, often including curry leaves and a generous amount of ginger and garlic.
Thai Curry: Utilizes a curry paste (red or green) for an intense flavor, combined with coconut milk, fish sauce, lime juice, and aromatics like basil, cilantro, and chili peppers.
Jamaican "Rundown" or Curry: Seasoned with curry powder, allspice, fresh thyme, scallions, and often scotch bonnet pepper for significant heat. The sauce is "run down" or reduced to a thick consistency.Sweet & Creamy (Chinese-American Buffet Style):
Known for a rich, sweet, and creamy sauce made with coconut milk, sweetened condensed milk, and often mayonnaise, and a touch of vanilla extract.
The shrimp is typically coated and fried (using egg white and cornstarch) before being tossed in the sauce for a crispy texture.Brazilian (Camarão no Leite de Coco):
A stew-like dish with a base of sautéed aromatics (onion, garlic, bell pepper) and canned diced tomatoes, all simmered in coconut milk.
Often includes fresh herbs like cilantro and basil, and sometimes a hint of cream cheese for extra richness.Spicy & Savory (Filipino 'Ginataang Hipon'):
A simple yet rich dish where shrimp is cooked in coconut milk (gata or ginataan) with aromatics like ginger, garlic, and onions.
Often made spicy with chili peppers or chili powder and seasoned with fish sauce, it can include vegetables like squash or green beans.Simple Tropical/Garlic-Ginger:
Focuses on the core flavors of garlic, ginger, lime juice, and chili flakes simmered in a creamy coconut sauce.
Can be lightly sweetened with a touch of honey or brown sugar to balance the acidity and spice.
Ingredient & Technique Variations:
Heat/Spice Level:
Add red pepper flakes, cayenne pepper, fresh jalapeño, or a whole/cut scotch bonnet to increase the heat.
Use sriracha or sambal oelek for a quick spice boost.Texture & Richness:
Use full-fat coconut milk for a more decadent, creamier sauce.
Add a cornstarch or flour slurry to thicken the sauce quickly.
For a crunch, fry the shrimp before tossing them in the sauce (like in the Chinese-American style).Vegetable Additions (beyond a simple aromatic base):
Stir in heartier vegetables like bell peppers, broccoli, carrots, butternut squash, or green beans.
Add leafy greens such as spinach or kale towards the end of cooking.
Include a pop of sweetness with corn.Herb Finishing Touches:
Finish with fresh cilantro (common in Indian and some Thai/Latin variations).
Finish with fresh basil (common in Thai and some tropical variations).
Garnish with scallions/green onions or a sprinkle of lime zest.
Tips For Success
Shrimp Quality
Use raw (uncooked) shrimp/prawns. Pre-cooked shrimp will become tough and chewy if cooked further in the sauce. Cook until just pink and opaque (about 2-4 minutes) to avoid overcooking.
Coconut Milk: Use canned, full-fat coconut milk (or coconut cream) for the best, thickest, and creamiest sauce. Avoid the refrigerated carton "beverage" coconut milk.
Flavor Base (Aromatics): Take the time to properly sauté your aromatic vegetables (onion, garlic, ginger) and toast the spices (curry powder, chili flakes) in the oil before adding the coconut milk to build a deeper flavor foundation.
Preventing Curdling: Stir frequently once the coconut milk is added to ensure even heat distribution and prevent the sauce from separating or "breaking." Do not boil the sauce aggressively.
Balancing Flavor: Finish the dish with a squeeze of fresh lime juice to add a necessary zesty acidity that balances the richness of the coconut milk. A touch of honey or sugar can also balance savory and spicy flavors.
Thickening the Sauce. For a thicker sauce, let the coconut milk simmer and reduce naturally. If you need a faster fix, you can dissolve a little cornstarch (or flour/garbanzo flour) in water and stir it in at the end.