Shrimp in Coconut Milk

4 to 6 servings
  • 1 1/2 pounds large shrimp, peeled and deveined, shells reserved
  • 3 to 4 sprigs fresh thyme
  • 2 bay leaves
  • 2 tablespoons black peppercorns
  • 1/4 cup vegetable oil
  • 1 large onion, finely chopped
  • 3 scallions, finely chopped
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cloves garlic, crushed
  • 3 medium tomatoes, peeled, seeded and chopped
  • 2 teaspoons Aji
  • 1 1/2 cups coconut milk
  • Juice of 6 limes
  • 1 1/2 cups peas, fresh or frozen
  • Place the shrimp shells in a saucepan, along with the thyme, bay leaves and peppercorns. Add 3 cups of water, bring to a boil, reduce the heat and simmer until reduced by a third, about 30 minutes. Strain the liquid (you should have about 1 cup) and discard the shells.

  • Heat the oil in a large skillet over moderate heat. Add the onion, scallions, salt and pepper and saute until soft, about 3 to 5 minutes. Add the garlic, tomatoes, aji and reserved shrimp stock and simmer until thickened, about 5 minutes. Stir in the coconut milk, shrimp, lime juice and peas, and cook until the shrimp are pink and just cooked, turning the shrimp once as they cook, about 3 minutes. Serve over white rice.

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