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

    Average Rating:

     10 Total Reviews

    Showing 1-10 of 10

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    • 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!

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    • 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.

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    • 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.

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    • on November 07, 2008

      PERFECT!.................. this is as good as it gets! If you want anything better than you'll have to go to a very fine restaurant.

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    • on September 18, 2008

      Wonderful! With the exception of using cashew nuts (no macadamia nuts) I followed the recipe as written, and loved the flavour and appearance.

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    • on February 15, 2008

      The sauce is tasty and the whole dish is so easy to make. i think this might be my first Malay cooking experience, and I'm so happy with the way it turned out. Made on Valentine's Day and served it with a crunchy radish salad, which Troy didn't bother to eat -- "What's the point?" -- though he had seconds of the Shrimp. Will make again!

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    • on November 20, 2006

      We do not have macadamia nuts here, so I used candlenuts instead, which, I think, actually helps make it more "Asian" tasting. Used fresh coconut milk, and fresh turmeric too, and palm sugar instead of brown sugar. All 4 kids loved this recipe, so this will be made regularly at our home. Thank you so much for yet another wonderful recipe.

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    • on July 15, 2006

      Absolutely delicous! Made it as stated with the exception of adding a little bit cornflour mixed in a tiny amount of water at the end of the cooking to bind the sauce. A keeper for sure! BF wants the recipe and he will cook it for his brother's family. Thank you so much, Ev!

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    • on August 26, 2004

      Very, very good. Plenty of heat but the rice mellows that. I did use less oil than called for but otherwise didn't change a thing. Thanks, evelyn. Great recipe.

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    • on September 12, 2003

      I am so sorry about this Inkling - obviously it was a typo that slipped past me. You're right, 1 TABLESPOONFUL of salt is excessive, to say the least. I've submitted the correction and hope you'll make this dish as it's meant to be enjoyed, again.

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    Spicy Shrimp In Coconut Milk. Recipe by MizzNezz

    Spicy Shrimp In Coconut Milk

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    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
    43%
    Total Fat 17.9 g
    27%
    Saturated Fat 11.6 g
    58%
    Cholesterol 259.2 mg
    86%
    Sodium 848.7 mg
    35%
    Total Carbohydrate 16.0 g
    5%
    Dietary Fiber 1.3 g
    5%
    Sugars 6.9 g
    27%
    Protein 37.2 g
    74%

    The following items or measurements are not included:

    fresh ginger

    Detailed Nutrition Values About Nutrition Info
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