Spicy Shrimp In Coconut Milk

Total Time
Prep 15 mins
Cook 20 mins

Steamed rice is perfect with this very tasty exotic dish.

Ingredients Nutrition


  1. Heat oil in lg skillet on med-hi heat.
  2. Add onions and stir cook for 3 minutes.
  3. Add garlic and ginger,cook 2 minutes.
  4. Add next 5 spices, cook 1 minute.
  5. Add tomatoes,cook 1 minute.
  6. Add coconut milk,water, and salt, and bring to a simmer.
  7. Simmer until thickened 5-10 minutes.
  8. Add shrimp, simmer, stirring for 5 minutes.
  9. Stir in cilantro.
  10. Serve with lime wedges.


Most Helpful

This recipe is delicious. It reminds of a dish I had back home in NY at my favorite Indian restaurant -- Shrimp Malai. I've missed the dish and now can make it whenever I like! I've made it with seafood, chicken and will try lamb or veal stew meat. I serve it over Jasmine rice which a perfect accompaniment. This rice is light and fluffy and soaks up the sauce. I adapted the dish by adding extra tumeric and a little less than a tablespoon of sugar...yum :-). Thank you for submitting this wonderful recipe. I've already made five copies for friends who've tried it. Thanks! And keep them coming! :-). bydzign

bydzign May 20, 2002

If you can't find green coriander (it might be called cilantro in your area), you can use coriander powder. However, since coriander powder tends to be a bit gritty, what I do is to put a tsp in a small bowl of water and stir it around. Then let it settle to the bottom (let it sit for about 5 min) and only pour the water into your shrimp dish. Toss out the gritty spice which is at the bottom of the bowl. I hope that helps.

Ranikabani August 26, 2002

Made this for dinner last night---RAVE reviews from all of us! It was very easy to prepare, and I do something a little different than what the recipe called for...after the sauce and rice were both cooked, I combined them and simmered until the sauce was absorbed by the rice, almost "risotto" style, (which took about 10 minutes)and added the cilantro after cooking. I did add about a teaspoon of curry powder too. Awesome! I will be making this again soon. Thanks for a great recipe Inez! :-) -CG

canarygirl August 27, 2002

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