How To Make Shrimp in Coconut Milk
The creaminess melds with the herbs and spices in this delicious shrimp in coconut milk recipe. Cilantro is the secret weapon to this flavorful dish.
- ¼cupcooking oil
- 2tbspfresh ginger,minced
- 2tbspground coriander
- ¼tspground cumin
- 1cupwhole tomatoes,canned, drained
- 2½cupcoconut milk,canned, unsweetened
- lime wedges
In a large frying pan, heat the oil over moderately high heat
Add the onions and cook, stirring frequently for about 5 minutes, until golden.
Add the garlic and ginger and cook, stirring, for 2 minutes.
Add the coriander, cumin, cinnamon, cayenne and turmeric and cook, stirring, for 30 seconds.
Add the tomatoes and cook, stirring, for 1 minute.
Add the coconut milk, water and salt and bring to a simmer.
Reduce the heat and cook at a low boil for 5 to 10 minutes, stirring frequently, until thickened.
Add the shrimp to the pan
Reduce the heat to low and bring to a simmer
Cook for 3 to 5 minutes, stirring occasionally, until the shrimp are just done.
Remove from the heat and stir in the cilantro
Serve with the lime wedges
- Calories: 382.50kcal
- Fat: 30.83g
- Saturated Fat: 18.83g
- Trans Fat: 0.06g
- Monounsaturated Fat: 7.08g
- Polyunsaturated Fat: 3.20g
- Carbohydrates: 11.97g
- Fiber: 2.61g
- Sugar: 3.00g
- Protein: 18.60g
- Cholesterol: 142.88mg
- Sodium: 777.41mg
- Calcium: 123.37mg
- Potassium: 530.99mg
- Iron: 4.13mg
- Vitamin A: 76.21µg
- Vitamin C: 13.13mg
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