Shrimp in Ginger Coconut Cream

Total Time
Prep 10 mins
Cook 10 mins

This recipe was originally from "The Simpler the Better: Sensational Home Cooking in three Easy Steps" but I found it in our local newspaper. You can use precooked shrimp and add it after the sauce has thickened. Serve over cooked rice.

Ingredients Nutrition


  1. Heat oil in a large skillet over medium heat.
  2. Add red pepper and ginger and cook 30 seconds.
  3. Add shrimp and coconut milk, cook 3 minutes or until shrimp are opaque inside and pink outside.
  4. Remove shrimp and red pepper with a slotted spoon and reserve.
  5. Bring sauce to a boil over medium high heat, cook, stiring occasionally, 3-5 minutes or until sauce thickens.
  6. Season with salt and cayenne, remove from heat, stir in shrimp and red pepper.
  7. If desired, garnish with cilantro and lime wedges.
Most Helpful

3 5

This was a mild dsh, which left us somewhat wistful for more flavor. I added green onion and 2 minced garlic cloves at cooking step #2, and was mindful to salt and pepper properly along the way... but it was just this side of bland. The sauce needed a little help thickening (I used cornstarch dissolved in a bit of chicken stock). I think some curry would warm this up and bring out the coconut flavor more. The red pepper in this was great. With some punching up of spices this would be a more satisfying dish -- still quite pleasant over jasmine rice with a big salad.