Coconut Milk Shrimp

Total Time
30 mins

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

Photo: Annabelle Breakey; Styling: Randy Mon

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

Step 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.

Step 2

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

Step 3

Note: Nutritional analysis is per serving without rice.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories369

% Daily Value *
Total Fat 31g40%

Saturated Fat 21g105%
Cholesterol 143mg48%
Sodium 669mg30%
Total Carbohydrate 8.4g4%

Dietary Fiber 1.2g5%
Protein 18g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Print Options:

Coconut Milk Shrimp