Coconut Milk Shrimp
There’s something instantly inviting about a dish like coconut milk shrimp. It brings together the richness of seafood with a creamy, gently spiced sauce that feels both comforting and a little exotic. With influences that echo coastal cooking from places like Southeast Asia, Portugal, and parts of Africa, this style of dish celebrates bold flavours balanced with smooth, indulgent textures.
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Frozen Shrimp or Fresh?
At the centre of it all are the shrimp. Using frozen shrimp makes this dish accessible and convenient, while still delivering that sweet, delicate seafood flavour. But you can also make it with fresh shrimp if you have the time to prepare them. We made the fish broth for this recipe from some fresh shrimp we had bought earlier.
When paired with a base of onion and garlic, the dish starts with a familiar, aromatic foundation that builds depth from the very beginning.
What makes this particular version stand out is the combination of ingredients that bridge different culinary traditions. Coconut milk brings a silky, slightly sweet creaminess often found in tropical cuisines, while the addition of cream enhances the richness even further. Together, they create a luxurious sauce that coats the shrimp beautifully.
Then comes the flavour layering. A splash of white wine adds acidity and brightness, helping to balance the richness of the coconut and cream. Meanwhile, tomato purée and ketchup introduce a subtle tang and sweetness, giving the sauce a gentle depth that makes it more complex and rounded.
Spices play a key role in bringing everything together. A touch of hot curry powder adds warmth and mild spice, while piri piri gives the dish its signature kick. The level of heat can easily be adjusted, making this dish as mild or as fiery as you like. The result is a sauce that is rich, slightly spicy, and incredibly moreish.
For added texture and colour, ingredients like bell pepper and fresh coriander can be included. The pepper brings a slight sweetness and crunch, while the coriander adds a fresh, herbaceous finish that lifts the whole dish.
Versatility
Served with rice, crusty bread, or even pasta, coconut milk shrimp is wonderfully versatile. It’s the kind of meal that feels special enough for guests but easy enough for a relaxed evening at home.
Rich, fragrant, and full of flavour, this dish is a perfect example of how simple ingredients can come together to create something truly memorable.
How to make Coconut Milk Shrimp
Coconut Milk Shrimp
Creamy coconut milk shrimp with garlic, curry spice and piri piri. A rich, flavourful seafood dish perfect served with rice or crusty bread.
Ingredients
- One large onion
- 500g frozen shrimp
- 4 garlic cloves
- 150 ml white wine
- 3 tbsp tomato puree
- 3 tbsp ketchup
- Olive oil
- Salt to taste
- 200ml cream
- 400 ml coconut milk
- 1 teaspoon hot curry powder
- Piripiri to taste
- 200 ml shrimp/fish broth
Optional
- 1 bell pepper (any color)
- Chopped coriander
Instructions
- Defrost and drain the shrimp. Finely chop the onion and garlic. Cook the onion and garlic in the olive oil and then add the white wine, cream, coconut milk, ketchup and tomato puree. Add some fish broth (we used fish broth we had made from some fresh shrimp earlier).
- Bring to a simmer and add the hot curry powder and piri piri to taste. Simmer until you have a good creamy consistency (about 20 minutes). In this time, if you wish to use a pepper, fry the chopped pepper separately. Then add shrimp and chopped pepper and cook for about 10 minutes. Garnish with chopped coriander before serving.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 358Total Fat: 18gSaturated Fat: 13gUnsaturated Fat: 4gCholesterol: 273mgSodium: 1484mgCarbohydrates: 13gFiber: 1gSugar: 4gProtein: 32g
This nutrition information was automatically calculated by Nutritionix, but may not be 100% accurate.