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Coconut Milk Shrimp

Photo: Annabelle Breakey; Styling: Randy Mon
Total time 30 mins

Serves 4

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


  • 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

Nutrition 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

How to Make It

  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.

  3. Note: Nutritional analysis is per serving without rice.