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Coconut Milk Shrimp

Total Time
30 mins

“I grew up with this recipe in northeast Brazil,” says Perlla Fonvielle. These days, she makes it with wild Oregon shrimp.

su-Coconut Milk Shrimp Image

Photo: Annabelle Breakey; Styling: Randy Mon
 2 tablespoons vegetable oil
 1 small onion, chopped
 1 medium carrot, cut into matchsticks
 1 teaspoon red chile flakes
 1 can (15 oz.) coconut milk
 1 medium tomato, chopped
 1 pound shelled and deveined medium shrimp (26 to 30 per lb.)
  Steamed rice
 1/2 cup chopped cilantro
  Lime wedges
Step 1

Heat oil in a large frying pan over medium-high heat. Cook onion, carrot, and chile flakes until onion is softened and translucent, about 3 minutes. Stir in coconut milk. Add tomato and shrimp and cook until mixture is simmering and shrimp are pink, about 4 minutes.

Step 2

Spoon shrimp mixture over rice and sprinkle with cilantro. Serve with lime wedges for squeezing.

Step 3

Note: Nutritional analysis is per serving without rice.

Nutrition Facts

Amount Per Serving
Calories 369Calories from Fat 75
% Daily Value *
Total Fat 31g48%

Saturated Fat 21g105%
Cholesterol 143mg48%
Sodium 669mg28%
Total Carbohydrate 8.4g3%

Dietary Fiber 1.2g5%
Protein 18g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.