Ingredients for Spicy Shrimp In Coconut Milk
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Spicy Shrimp In Coconut Milk? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Spicy Shrimp In Coconut Milk
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
- Add 1/2 cup chopped onions and stir-cook for 3 minutes until softened.
- Add 2 cloves minced garlic and 1 tablespoon grated ginger, cook for 2 minutes until fragrant.
- Add 1 teaspoon each of red pepper flakes, curry powder, turmeric, cumin, and coriander. Cook for 1 minute, stirring constantly, until fragrant.
- Add 1 (14.5 ounce) can of diced tomatoes, undrained, and cook for 1 minute.
- Pour in 1 (13.5 ounce) can of full-fat coconut milk, 1/2 cup of water, and 1 teaspoon of salt. Bring to a gentle simmer.
- Reduce heat to low and simmer for 5-10 minutes, or until the sauce has slightly thickened.
- Add 1 pound of peeled and deveined shrimp. Simmer for 5 minutes, or until the shrimp are pink and cooked through, stirring occasionally.
- Stir in 1/4 cup of chopped fresh cilantro.
- Serve immediately over steamed rice, garnished with lime wedges.
Nutrition Information (Approximate per serving)
Sodium
68 g
Sugar
12g
Fat
143g
Carbs
4g