97 Reviews

MizzNezz; This recipe rates a minimum of a 12. The sauce was absolutely superb and I served the shrimp (or prawns as we call them) over Sun Dried Tomato Spaghetti. I used 3 teaspoons of Sambal Oelek instead of the cayenne pepper but followed the rest of the recipe as noted. This is now my favorite Shrimp (Prawn) recipe. Thanks so much for sharing and I don't know why it took me so long to try it out. "Uncle Bill:

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William (Uncle Bill) Anatooskin February 25, 2004

This dish is AWESOME. Everyone that I serve it to loves it. Though there appear to be many ingredients, it takes only minutes to make.

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Artistyc1 December 10, 2003

I made the recipe with just a few modifications and we really liked the flavor of the finished dish. I used one can of coconut milk and the half cup of water with the addition of red curry paste to give the dish more of a kick. The sauce was thin but we liked the way it covered the rice and the leftovers the next day were equally as good.

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Kellie_in_KC February 09, 2011

i worried about using so much coriander, but needn't have. omitted the water and served it over steamed rice. we really enjoyed it. thanks!

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nevermind June 03, 2010

I signed up for an account just so I could rate this recipe... it's that good! I've made quite a few attempts at Indian recipes over the years and this is one of very few I've found comparable to restaurant quality. I took other reviewers' advice and added curry to the spice mixture. I used small, frozen shrimp that I buy at Costco, briefly defrosted and thrown in at the end, just long enough to get them hot. I love my curry-type dishes very saucy, so it was a happy accident that the can of tomatoes I thought I had in the pantry turned out to be tomato sauce. I just decided to go with it, use the tomato sauce and leave out the water the recipe calls for, and the result was amazing - TONS of flavorful sauce! I had prepared rice and vegetables to serve on the side, but ended up pouring the shrimp and sauce over everything, as it made it so tasty. My husband and 2.5 year old daughter loved it, too. I will definitely make again, and try it with other meats or even make it vegetarian. The sauce would make just about anything taste good!

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Virginia H. April 06, 2016

Excellent! I followed recipe but did not add water.

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tamibella1202 October 23, 2015

Try them with this tropical mango habanero sauce... I think they would mix amazing for those spicy food lovers... www.spicyadama.com

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Manuel S. October 20, 2015

Delicious! I love seafood. I liked the combination of coconut milk and shrimps. I cooked it in my pure clay pot and turned out fantastic. The special steam locker lid seals all the water soluble nutrients in and gives you the healthiest food. Most importantly, its metal and chemical free. Here is the <a href=http://miriamsearthencookware.com/>website</a> where I got mine from and the best place to learn this unique way of cooking.

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stanview7 September 07, 2014

Absolutely delicious! I added some extra cayenne pepper and a couple tablespoons of raw sugar because it tasted like it needed it and it came out fantastic. I served it with jasmine rice and some steamed broccoli slaw on the side, It would be weird eating this by itself. My boyfriend cleared his plate so we'll definitely be making this again.

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nomnomnomnomnomnomnom February 04, 2014

O.K. for a quick meal using relatively handy ingredients. For a more authentic and tastier version, omit the 5 dry spices and use 1 to 3 teaspoons of Thai red or yellow curry paste (depending on your preference for spiceness and heat), 1 teaspoon of sugar, and 1 can of coconut milk. All other directions stay the same.

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doctorrisk January 30, 2013
Spicy Shrimp In Coconut Milk