Shrimp in Spicy Coconut Milk

Total Time
Prep 15 mins
Cook 15 mins

This shrimp dish is fantastic! I keep taking small 'tastes' of the sauce. Salt has been adjusted because of previous typo.

Ingredients Nutrition


  1. For paste: To a food processor with motor running, add paste ingredients, one at a time, through feed tube, and puree mixture to a paste.
  2. Shell shrimp, leaving tail segment intact, and devein.
  3. In a colander, rinse shrimp and drain well.
  4. Heat a large skillet over moderately low heat until hot.
  5. Cook paste in oil, stirring until fragrant, about 5 minutes.
  6. Add onions and cook, stirring, until softened.
  7. Stir in coconut milk, brown sugar and salt and bring to a boil.
  8. Add shrimp and lime juice and cook over moderate heat, stirring occasionally, until shrimp are just cooked through, about 5 minutes.
  9. Serve shrimp with rice.


Most Helpful

Absolutely tantalizing! I didn't have macadamia nuts so substituted almonds. At the last minute, I found I was out of fresh ginger, so I used 1 teaspoon powdered. It turned out spicy, creamy, rich and and wonderfully aromatic. Thanks for posting this, Evelyn!

Marla Swoffer April 18, 2006

Absolutely spectacular!!! I used almonds instead of macadamia nuts. Was very well received by my dinner guests. Sent one couple home with the recipe. I will make again and again. I will try with pumpkin or yams next time.

Amber Jardine March 15, 2004

This was lovely! I'm not a fan of cumin so I was hesitant to try this but I used the whole amount and it was just delicious. I had to use peanut oil and lemon juice since that's all I had on hand. Also, I left the shrimp in the fridge too long and it turned pink -EW! I substituted 1 lb. of button mushrooms cut in half. I can't wait to try it with the shrimp.

Lil Monkey May 12, 2009

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