Shrimp in Coconut Sauce
Dive into a world of tropical flavors with this irresistible Shrimp in Coconut Sauce recipe, a quick and easy seafood dish bursting with vibrant spices and creamy richness. Tender shrimp are simmered in a fragrant coconut milk base infused with aromatic garlic, ginger, turmeric, and paprika, while the sweetness of red bell peppers balances the subtle kick of optional cayenne pepper. With just 30 minutes from prep to plate, this delightful recipe is perfect for weeknight dinners yet sophisticated enough for entertaining. Garnished with a bright squeeze of lime and fresh cilantro, this dish pairs beautifully with steamed rice or crusty bread to soak up the luscious sauce. Whether you're a seafood lover or simply craving a taste of the tropics, this recipe delivers bold flavor in every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound shrimp (peeled and deveined)
- 1 can (14 oz) coconut milk (full fat)
- 1 medium onion (finely chopped)
- 1 medium red bell pepper (thinly sliced)
- 3 pieces garlic cloves (minced)
- 1 teaspoon ginger (grated)
- 2 tablespoons olive oil
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 cup water
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for 2-3 minutes until softened.
Stir in the garlic, ginger, and sliced red bell pepper. Cook for another 2-3 minutes until fragrant and slightly tender.
Sprinkle in the turmeric, paprika, and cayenne pepper (if using). Stir to coat the aromatics and peppers with the spices.
Pour in the coconut milk and water, stirring to combine. Bring the mixture to a gentle simmer.
Add the shrimp to the skillet and season with salt and black pepper. Stir to combine, ensuring the shrimp are submerged in the sauce.
Let the shrimp cook in the simmering coconut sauce for 5-7 minutes, or until they turn pink and are cooked through.
Stir in the lime juice and adjust seasoning to taste.
Remove the skillet from heat and garnish with chopped fresh cilantro before serving.
Serve the shrimp in coconut sauce over steamed rice or with crusty bread to soak up the sauce.
Nutrition Facts
Calories |
1745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.9 g | 165% | |
| Saturated Fat | 88.9 g | 444% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 3298 mg | 143% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 24.4 g | ||
| Protein | 121.0 g | 242% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 311 mg | 24% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2907 mg | 62% | |
*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.
