Shrimp in Coconut Sauce


  • 1 lb medium shrimp, peeled and deveined
  • 1/4 cup extra virgin olive oil
  • 1/2 onion, diced
  • kosher salt and black pepper to taste
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 2/3 cups canned tomatoes, drained and chopped
  • 2 tbs ground coriander
  • 2 cups unsweetened coconut milk
  • Fresh parsley for garnish
  • Wash the shrimp under cold running water, then drain on paper towels.
  • In a heavy skillet, heat the oil under medium-high heat, then saute the onion and garlic until translucent, but now browned.
  • Add the shrimp and season it with salt, black pepper, paprika and cumin. Cook just the shrimp have turned pink, about 2 minutes.
  • Remove the contents of the pan and ┬áset aside.
  • Add the tomatoes and coriander to the pan and simmer for 2-3 minutes, then stir in the coconut milk.
  • Simmer the sauce 5-7 minutes, then add the shrimp and vegetables back to the pan and simmer for another 2 minutes or so.
  • Garnish with fresh parsley.
  • Serve over rice.

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