Shrimp in Coconut Milk
Dive into the rich and tropical flavors of this vibrant Shrimp in Coconut Milk recipe, a delightful dish that’s as quick and easy as it is indulgent. Succulent shrimp are simmered in a creamy coconut milk sauce, infused with the warmth of turmeric, paprika, and fresh ginger. Sweet red bell peppers and aromatic garlic add layers of flavor, while a splash of lime juice and fish sauce balance the dish with tangy and savory notes. This one-pan recipe comes together in just 35 minutes, making it perfect for busy weeknights or an elegant dinner. Garnished with fresh cilantro and served over fluffy white rice, this dish offers a restaurant-worthy meal right at home. Perfect for lovers of tropical flavors and coconut milk-based curries!
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Recipe Information
Ingredients
- 1 pound large shrimp (peeled and deveined)
- 1 can (13.5 ounces) coconut milk
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 medium red bell pepper (sliced thinly)
- 2 tablespoons vegetable oil
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 2 teaspoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 2 tablespoons cilantro (chopped)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon red chili flakes (optional, for heat)
- 0.25 cup water
Instructions
Heat a large skillet or pan over medium heat and add the vegetable oil.
Sauté the chopped onion for 3 minutes, until softened and translucent.
Add the minced garlic and grated ginger to the pan. Cook for 1 minute, stirring constantly, until fragrant.
Stir in the turmeric powder and paprika, cooking for another 30 seconds to bloom the spices.
Add the sliced red bell pepper and stir for 2-3 minutes until they begin to soften.
Pour in the can of coconut milk and water. Stir well to combine.
Add the fish sauce, lime juice, brown sugar, salt, black pepper, and red chili flakes (if using). Let the mixture come to a gentle simmer.
Reduce the heat to low and add the shrimp to the skillet. Cook for 5-6 minutes, stirring occasionally, until the shrimp turn pink and are fully cooked through.
Taste and adjust seasoning if needed.
Sprinkle the chopped cilantro on top before serving.
Serve hot over steamed white rice or with crusty bread for dipping.
Nutrition Facts
Calories |
934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 4626 mg | 201% | |
| Total Carbohydrate | 62.9 g | 23% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 40.8 g | ||
| Protein | 113.6 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 2218 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
