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    You are in: Home / Recipes / Shrimp in Spicy Coconut Milk Recipe
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    Shrimp in Spicy Coconut Milk

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    evelyn/athens's Note:

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

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    Units: US | Metric




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

    Ratings & Reviews:

    • on April 18, 2006


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 15, 2004


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 12, 2009


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)


    Nutritional Facts for Shrimp in Spicy Coconut Milk

    Serving Size: 1 (319 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 369.4
    Calories from Fat 161
    Total Fat 17.9 g
    Saturated Fat 11.6 g
    Cholesterol 259.2 mg
    Sodium 848.7 mg
    Total Carbohydrate 16.0 g
    Dietary Fiber 1.3 g
    Sugars 6.9 g
    Protein 37.2 g

    The following items or measurements are not included:

    fresh ginger

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