BEST Shrimp in Coconut Sauce
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
539 kcal
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Course
Main Course
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Cuisine
Brazilian
BEST Shrimp in Coconut Sauce
Description
The recipe starts by marinating peeled jumbo shrimp with oil, garlic, salt, and pepper. Vegetables including onion, bell pepper, garlic, tomatoes, and fresh herbs are sautéed then puréed to form the base of the sauce. The shrimp are cooked separately, then combined with a blend of coconut milk, chicken broth, lime juice, ground ginger, and paprika added to the vegetable purée. Cream cheese is stirred in to create a creamy consistency. Jalapeño slices are optional for heat, making the dish adjustable to taste.
The sauce is complementary to the shrimp's natural flavor, with the acidity of lime and seasoning balancing the richness of coconut milk and cream cheese. Fresh basil and cilantro impart herbal freshness. This dish is suitable for serving over rice or alongside vegetables.
The sauce can be stored refrigerated for 2-3 days and reheated carefully, with additional coconut milk added if needed to thin the sauce. It pairs well with other one-pot meals, such as chicken in lime coconut sauce.
Ingredients
- 1½ pounds Shrimp deveined, both shell and tail removed, jumbo, raw
- 5 tablespoons vegetable oil divided
- 3 garlic 1 minced and 2 coarsely chopped, cloves
- 1 teaspoon salt divided
- 1 teaspoon black pepper divided, ground
- ½ onion peeled and coarsely chopped, large, or yellow onion
- 1 orange bell pepper de-seeded and sliced, or red bell pepper, large
- ½ cup diced tomatoes canned
- 2 leaves basil plus more to garnish, large
- 2 tablespoons cilantro plus more to garnish, or parsley, chopped
- 1 cup coconut milk canned
- ⅓ cup chicken broth or vegetable broth
- 2 tablespoons lime juice (about 1 large lime, juiced)
- 1 teaspoon ground ginger
- 1 teaspoon paprika optional, sweet
- 4-6 oz cream cheese softened (the amount depends on how creamy you want)
- 1 jalapeno pepper thinly sliced (optional, red
Instructions
- Place the peeled shrimp in a bowl with 1 Tablespoon of oil, one minced garlic clove, ½ teaspoon salt, and ½ teaspoon black pepper. Toss to coat and let marinade while cooking the vegetables.
- Heat a large skillet over medium heat with 2 Tablespoons of vegetable oil. Add the onion and bell pepper and let cook for approximately 3 minutes.
- Add the 2 coarsely chopped garlic cloves and cook for about 1 minute. Add the canned diced tomatoes, basil, and cilantro/parsley. Let cook for about 2 minutes. Transfer the cooked vegetables to a blender and set aside.
- Add the 2 remaining Tablespoons of oil to the skillet and cook the shrimp for 2 minutes, then flip and cook for another 1-2 minutes or it until starts getting pink. Transfer the shrimp to a plate or bowl.
- Add the coconut milk, chicken/vegetable broth, lime juice, ground ginger, paprika (optional), and the remaining salt and pepper to the cooked, reserved vegetables and blend everything until vegetables are completely ground and mixture is homogeneous.
- Transfer blended mixture to the skillet and bring to a boil; then reduce to simmer and cook for about 5 minutes. Add the cream cheese and stir until melted and the sauce is creamy and homogeneous.
- Add the cooked shrimp to the skillet and toss to coat. Garnish with basil leaves, chopped cilantro/parsley, and slices of red jalapeno pepper if desired. Serve over white rice (preferably) or noodles. Enjoy!
Notes
- Store leftovers covered in the refrigerator for up to 2-3 days and reheat thoroughly before serving.
- To adjust sauce consistency after reheating, add more coconut milk if needed.
- Incorporate jalapeño slices to introduce optional heat while serving.
- This recipe pairs well with other coconut-based one-pot meals like chicken in lime coconut sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 539 kcal
% Daily Value*
| Calories | 539kcal | 27% |
| Carbohydrates | 10g | 3% |
| Protein | 38g | 76% |
| Fat | 39g | 60% |
| Saturated Fat | 30g | 150% |
| Cholesterol | 444mg | 148% |
| Sodium | 2081mg | 87% |
| Potassium | 484mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1465IU | 29% |
| Vitamin C | 58.4mg | 65% |
| Calcium | 287mg | 29% |
| Iron | 5.3mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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