Foodie Friday…Spicy Shrimp with Coconut Milk

I had some leftover coconut milk and fresh ginger from a recipe I had made and felt like having spicy shrimp. A quick internet search yielded this recipe from I only wanted enough for me and only had enough coconut milk for 1/2 this recipe, but I had all the ingredients for the spice mix…and there are quite a few. So, I mixed all the spices (bold/italics below) in a bowl and then only used 1/2 of it. Now I have leftover spices for the next time!

Spicy Shrimp in Coconut Milk
1 c. chopped onion
1 TBS minced garlic
2 tsp minced fresh ginger
2 TBS coriander
1/4 tsp cumin
1/4 tsp cinnamon
1/8 tsp cayenne
1/8 tsp turmeric
1 cup drained canned tomato (I used petite diced)
2 1/2 cups unsweetened coconut milk (again, I used what I had, about a cup)
1/2 cup water
1 tsp salt
1 1/2 lbs large shrimp, peeled & cleaned (I buy the frozen ones and just have to take off the tail)
3/4 cup fresh cilantro
lime wedge (optional for serving)

Heat oil on med-high, add onion and cook til softened, around 3 minutes. Add garlic & ginger and cook another 2 minutes. Add 5 spices and cook 1 minute. Add tomatoes and cook 1 minute. Add coconut water, milk and salt…and bring to simmer. Simmer until thick..about 5-10 minutes. Add shrimp, simmer 5 minutes. Stir in cilantro. Serve with lime wedges (optional)

I had mine over brown rice….yummy!

Bon Appetit!…and have a FAB weekend!

You cannot direct the wind, but you can adjust the sails!


  1. I feel compelled to add another Asian recipe to this! Well, it’s not authentic, as it was made up by me – but let’s called it ‘Asian-ish’
    It’s a salad and you need to fry and steam.
    This makes enough for 6 – 8 people as a side salad. But will yield leftovers so can be useful for more than one day 😉

    1 small head of cauliflower, cut into bite-sized florets
    6 small or 4 large pak choy, green leaves removed (save for a stirfry), and white parts sliced vertically into 6 pieces
    200g approx sugarsnaps
    2 or 3 portobello mushrooms, quartered and sliced into thick slices
    100g frozen edamame beans, uncooked. If cooked, then just thaw them
    60g raw, uncooked peanuts

    3 cloves garlic, crushed
    1 red chilli, diced
    2 teaspoons grated ginger
    Peanut / groundnut oil
    2 Tablespoons rice wine vinegar
    1 Tablespoon soy sauce

    * Put the peanuts into a SMALL saucepan, cover with peanut oil and fry them until starting to turn colour. Remove them with a slotted spoon to a cold plate – be careful as they will continue to darken, and they are very hot!
    * Put 5 Tablespoons of the oil you just used into a frying pan and stew the garlic for a few mins. Don’t brown it. Pour it all out into a bowl.
    * Now put 1 Tbls of it back in the pan and gently fry the mushrooms pieces on both sides. Remove to a bowl / ziplock bag.
    * To the rest of the oil (4 Tbls) in the bowl you can now add the ginger, chilli, soy sauce and vinegar. This is your salad dressing.

    * I steam all the vegetables separately so they don’t get crowded / crushed / overcooked.
    * Fill bottom pan with boiling water, and put in the edamame beans if they are uncooked.
    * In the top part, steam the pakchoy for 1 minute. Remove to a colander / bowl of cold water
    * Now do the sugarsnaps the same
    * Now do the cauliflower for 2 minutes. Remove and cool as well.
    * Remove and cool the now cooked edamame .

    – Put everything into a ziplock bag with the mushrooms until ready to serve.
    – Pour over the dressing and massage it gently into all the veg.
    – Spread out onto a flat platter
    – Sprinkle over the fried peanuts.

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.