Shrimp in Ginger Coconut Cream

Total Time
10 mins
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.

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  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.