Recipe courtesy of Mary Sue Milliken and Susan Feniger

Shrimp in Coconut Milk

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  • Level: Easy
  • Yield: 4 to 6 servings
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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


  1. 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.
  2. 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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