Ingredients for Shrimp In Coconut Milk
- 1 pound shrimp, peeled and deveined
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium tomato, chopped
- 1 medium bell pepper, chopped
- 1 (13.5 ounce) can full-fat coconut milk
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1-2 red chilies, finely chopped
- Brown Sugar
- fresh cilantro, for garnish (optional)
- steamed white rice, for serving
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How to Make Shrimp In Coconut Milk
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced, and cook until softened, about 3-5 minutes.
- Add 1 pound shrimp (peeled and deveined), 1 teaspoon salt, 1/2 teaspoon ground cumin, and 1-2 red chilies, finely chopped (adjust to your spice preference). Stir-fry for 2-3 minutes until the shrimp turns pinkish.
- Pour in 1 (13.5 ounce) can of full-fat coconut milk, 1 medium bell pepper (any color), chopped, and 1 medium tomato, chopped. Bring to a boil over high heat.
- Reduce heat to medium-low, and simmer for 5-7 minutes, or until the sauce has slightly thickened and the flavors have melded.
- Garnish with fresh cilantro (optional) and serve hot over steamed white rice.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
19g
Fat
91g
Carbs
3g
