Spicy Coconut Shrimp

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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
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1 cup dry white wine

1 tablespoon tomato paste 

4 cups chicken broth 

1 bay leaf 

1 sprig fresh rosemary 

1 sprig fresh thyme 

1 tablespoon fennel seeds 

2 teaspoons cayenne 

1 teaspoon celery seeds 

1/2 teaspoon paprika 

Kosher salt 

Finely grated zest and juice of 1 small lemon 

One 15-ounce can coconut milk 

1 pound shrimp, peeled and deveined 

4 tablespoons (1/2 stick) unsalted butter, cut into tablespoons 

2 tablespoons chopped fresh parsley 


  1. Whisk the wine and tomato paste together in a medium saucepan to dissolve the paste. Add the chicken broth, bay leaf, rosemary, thyme, fennel seeds, cayenne, celery seeds, paprika and 1 teaspoon salt. Bring to a boil over medium-high heat; reduce the heat and simmer until slightly reduced and very flavorful, about 15 minutes.
  2. Strain into a clean pot. Add the lemon zest, lemon juice and coconut milk and bring to a simmer. Add the shrimp; simmer until just cooked through, about 3 minutes. Remove from the heat and stir in the butter until melted. Add salt to taste.
  3. Serve in shallow bowls, topped with parsley.
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