Coconut Milk Shrimp

Coconut Milk ShrimpRecipe
Photo: Annabelle Breakey; Styling: Randy Mon

"I grew up with this recipe in northeast Brazil," says Perlla Fonvielle. These days, she makes it with wild Oregon shrimp.

Serves 4


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2 tablespoons vegetable oil
1 small onion, chopped
1 medium carrot, cut into matchsticks
1 teaspoon red chile flakes
1 can (15 oz.) coconut milk
1 medium tomato, chopped
1 pound shelled and deveined medium shrimp (26 to 30 per lb.)
Steamed rice
1/2 cup chopped cilantro
Lime wedges


Total: 30 Minutes

1. Heat oil in a large frying pan over medium-high heat. Cook onion, carrot, and chile flakes until onion is softened and translucent, about 3 minutes. Stir in coconut milk. Add tomato and shrimp and cook until mixture is simmering and shrimp are pink, about 4 minutes.

2. Spoon shrimp mixture over rice and sprinkle with cilantro. Serve with lime wedges for squeezing.

Note: Nutritional analysis is per serving without rice.

Created date

December 2014

Nutritional Information

Calories 369
Caloriesfromfat 75 %
Protein 18 g
Fat 31 g
Satfat 21 g
Carbohydrate 8.4 g
Fiber 1.2 g
Sodium 669 mg
Cholesterol 143 mg