Asian Coconut Milk Shrimp Recipe

Dive into a taste of paradise with this quick and easy Asian Coconut Milk Shrimp recipe! Bursting with flavor, this dish features succulent shrimp simmered in creamy coconut milk, zesty lime, spicy jalapeño, and fragrant cilantro. Topped with crunchy peanuts, it's a delicious and satisfying meal ready in under 20 minutes. Serve over fluffy steamed rice for a complete and unforgettable culinary experience.

Prep Time 5 mins
Cook Time 16 mins
Calories 673.6 kcal
Protein 148g
Rating 4.5 (2 Reviews)
Asian Coconut Milk Shrimp 76

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Asian Coconut Milk Shrimp

  • 1 tablespoon canola oil
  • 1/2 cup chopped shallot
  • 1 finely minced jalapeño
  • 1 tablespoon lime zest
  • 1 can (13.5 oz) unsweetened coconut milk
  • 1 tablespoon brown sugar
  • salt, to taste
  • 1 pound medium shrimp, peeled and deveined
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped unsalted dry roasted peanuts
  • a serving of steamed rice

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How to Make Asian Coconut Milk Shrimp

  1. Heat 1 tablespoon of canola oil in a large skillet over medium heat.
  2. Add 1/2 cup chopped shallot and cook until softened, about 1 minute.
  3. Stir in 1 finely minced jalapeño (remove seeds for less heat) and 1 tablespoon lime zest. Pour in 1 can (13.5 oz) of full-fat coconut milk.
  4. Add 1 tablespoon of brown sugar and season generously with salt. Bring to a simmer.
  5. Add 1 pound of peeled and deveined shrimp to the skillet.
  6. Cook, stirring frequently, until the shrimp turn opaque and pink, about 5 minutes.
  7. Stir in 1/4 cup of chopped fresh cilantro.
  8. Spoon the shrimp and sauce over a serving of steamed rice.
  9. Sprinkle with 1/4 cup of chopped peanuts and serve immediately.

Nutrition Information (Approximate per serving)

Sodium

21 g

Sugar

5g

Fat

92g

Carbs

4g

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