Shrimp in Spicy Coconut Milk
Dive into the bold and exotic flavors of Shrimp in Spicy Coconut Milk—a one-pan dish that pairs tender, succulent shrimp with a creamy, flavorful coconut milk sauce infused with aromatic spices. This quick yet satisfying recipe combines the heat of red chili, the warmth of turmeric and curry powder, and the zing of fresh lime juice, creating a harmonious balance of spice and richness. Garnished with fresh cilantro and served over fluffy rice, it’s perfect for weeknight dinners or when you’re craving a comforting yet vibrant meal. Ready in just 35 minutes, this recipe is a delicious way to spice up your seafood repertoire while keeping preparation hassle-free!
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Recipe Information
Ingredients
- 500 grams Raw shrimp (peeled and deveined)
- 400 milliliters Coconut milk
- 2 tablespoons Vegetable oil
- 1 large Onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 1 large Red chili (sliced thinly)
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Paprika
- 1.5 teaspoons Curry powder
- 1 tablespoon Fish sauce
- 1 tablespoon Lime juice
- 0.5 teaspoons Salt
- 2 tablespoons Fresh cilantro (chopped)
- 4 servings Cooked rice (for serving)
Instructions
Rinse the shrimp under cold water and pat dry with paper towels. Set aside.
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the chopped onion and sauté for 3-4 minutes, or until softened and translucent.
Stir in the garlic, ginger, and chili. Cook for 1-2 minutes, stirring frequently, until fragrant.
Add the turmeric powder, paprika, and curry powder to the pan. Stir to coat the onion mixture in the spices.
Pour in the coconut milk and bring to a gentle simmer, stirring well to combine the spices into the liquid.
Add the fish sauce, lime juice, and salt. Stir and let the sauce simmer gently for 5 minutes to allow the flavors to meld.
Add the shrimp to the skillet. Cook for 5-6 minutes, or until the shrimp turn pink and are cooked through.
Taste and adjust seasoning, adding more salt or lime juice if desired.
Garnish with fresh cilantro and serve hot over cooked rice.
Nutrition Facts
Calories |
1486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 4091 mg | 178% | |
| Total Carbohydrate | 171.7 g | 62% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 37.1 g | ||
| Protein | 134.7 g | 269% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 480 mg | 37% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2324 mg | 49% | |
*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.
