Make this creamy one-pot Shrimp in Coconut Sauce with blended vegetables, coconut milk, and cream cheese in just 35 minutes. Serve over rice or noodles for an easy dinner.
Inspired by a dish from Ceará in Northeastern Brazil, this shrimp with coconut sauce has a creamy texture and a savory flavor with a hint of lime. It's similar to Brazilian moqueca, but has a smoother sauce without palm oil. If you enjoy Brazilian food, check out my easy Brazilian recipes or try my shrimp coconut fried rice for another quick dinner.
Quick Look: Shrimp in Coconut Sauce
- ⏱️ Prep Time: 20 minutes
- 🔥 Cook Time: 15 minutes
- ⏲️ Total Time: 35 minutes
- 🍽️ Servings: 4
- 🔥 Calories: 652.2 kcal per serving
- 🌶️ Flavor Profile: Savory, mildly tangy, garlicky, and slightly sweet from the coconut milk
- 🍤 Texture: Tender shrimp in a smooth, creamy sauce
- 👌 Difficulty: Easy
- 🎉 Best For: Weeknight dinners and Brazilian-inspired meals
- 🍳 Cooking Method: Stovetop skillet with a blender
- 🥥 Key Ingredients: Jumbo shrimp, coconut milk, bell pepper, tomatoes, fresh herbs, and cream cheese
- Why This Recipe Works: Cooking the shrimp separately keeps them tender before combining them with the sauce. Blended vegetables, coconut milk, and cream cheese give this shrimp with coconut milk its smooth, creamy consistency, and lime juice balances the richness.
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Jump to:
- Quick Look: Shrimp in Coconut Sauce
- Chef's Notes from Valentina
- Ingredients
- Substitutions And Additions
- How to Make Shrimp in Coconut Sauce
- Expert Tips for Shrimp with Coconut Sauce
- FAQ About Shrimp with Coconut Milk
- What to Serve with Shrimp in Coconut Sauce
- More Easy Shrimp Recipes
- Shrimp in Coconut Sauce
- Storage and Reheating
Ingredients
- Jumbo shrimp – 1 ½ pounds, raw, peeled, and deveined, with tails removed. Choose jumbo shrimp for their firm, meaty texture. They cook quickly and remain tender when properly prepared.
- Vegetable oil – 5 tablespoons, divided. Use 1 tablespoon to season the shrimp, 2 tablespoons to cook the vegetables, and the remaining 2 tablespoons for the shrimp.
- Garlic – 3 cloves. Mince one clove to season the shrimp and coarsely chop the other two for the sauce. Fresh garlic adds a savory taste that complements the other ingredients.
- Onion – ½ large white or yellow onion, coarsely chopped. Either variety works well. The onion softens during cooking and adds mild sweetness to the sauce.
- Bell pepper – 1 large orange or red pepper, deseeded and sliced. Both varieties have a mild, sweet taste and give the sauce its reddish-orange color.
- Canned diced tomatoes – ½ cup, drained. They add mild acidity and color to the coconut sauce. Drain the excess liquid before adding them so the sauce doesn't become unnecessarily thin.
- Coconut milk – 1 cup, canned. Choose unsweetened, full-fat coconut milk for a richer, creamier sauce. It forms the base of the coconut sauce for shrimp. Avoid refrigerated coconut milk beverages or sweetened cream of coconut, which can change the consistency and taste.
- Chicken or vegetable broth – ⅓ cup. Either option works. The broth provides enough liquid to blend the cooked vegetables and keeps the sauce from becoming too thick.
- Lime juice – 2 tablespoons. Freshly squeezed lime juice adds a pleasant tang that balances the richness of the coconut milk and cream cheese.
- Cream cheese – 4–6 ounces, softened. It melts into the sauce for a thick, velvety consistency. Use 4 ounces for a thinner sauce or 6 ounces for a thicker, creamier result.
- Salt and black pepper
- Fresh basil and cilantro or parsley
- Ground ginger
- Optional sweet paprika and red jalapeño
How to Make Shrimp in Coconut Sauce
- Season the shrimp: Place 1 ½ pounds of peeled and deveined jumbo shrimp in a mixing bowl. Add 1 tablespoon of vegetable oil, 1 minced garlic clove, ½ teaspoon of salt, and ½ teaspoon of black pepper. Toss to coat and let the shrimp marinate as you prepare the vegetables.
- Cook the vegetables: Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the chopped onion and sliced bell pepper. Cook for approximately 3 minutes.
- Add the garlic and tomatoes: Stir in the 2 coarsely chopped garlic cloves and cook for about 1 minute. Add ½ cup of canned diced tomatoes, 2 large basil leaves, and 2 tablespoons of chopped cilantro or parsley. Cook for another 2 minutes, then transfer the vegetables to a blender and set aside.
- Cook the shrimp: Heat the remaining 2 tablespoons of vegetable oil in the same skillet over medium-high heat. Add the shrimp in a single layer, working in batches if necessary. Cook for about 2 minutes on the first side and 1–2 minutes on the second, until the shrimp turn pink and opaque. Transfer to a plate and set aside. Avoid overcooking, as the shrimp will warm through again when added to the sauce.
- Blend the coconut sauce: Add 1 cup of canned coconut milk, ⅓ cup of chicken or vegetable broth, 2 tablespoons of lime juice, 1 teaspoon of ground ginger, and the remaining ½ teaspoon each of salt and black pepper to the cooked vegetables in the blender. Add 1 teaspoon of sweet paprika if desired. Blend until completely smooth.
- Simmer the sauce: Pour the blended mixture into the skillet and bring to a gentle simmer. Cook for about 5 minutes, stirring occasionally. Reduce the heat to low, then stir in 4–6 ounces of softened cream cheese until fully incorporated and the sauce is smooth and creamy. Avoid boiling after adding the cream cheese.
- Combine and serve: Return the cooked shrimp to the skillet and toss to coat with the coconut sauce. Garnish with additional basil leaves, chopped cilantro or parsley, and thinly sliced red jalapeño if desired. Serve over white rice or noodles.
FAQ About Shrimp with Coconut Milk
Can I use frozen or precooked shrimp for this Shrimp Coconut Milk recipe?
Yes. Thaw frozen raw shrimp overnight in the refrigerator or in a sealed bag in cold water. Drain and pat dry before seasoning. If using precooked shrimp, skip the initial skillet cooking and add them to the finished coconut sauce. Heat thoroughly without cooking too long to keep them tender.
How do I know when the shrimp are fully cooked?
The shrimp are done when they turn pink on the outside, and the flesh becomes firm and opaque. They should curl into a gentle C shape. If they curl tightly into an O shape, they may be overcooked.
Do I need a blender to make shrimp in coconut sauce?
A blender gives the sauce its smooth texture, but you can use an immersion blender instead. If you don't have either, finely chop the vegetables before cooking. The sauce will be a little chunkier, but it will still work.
What to Serve with Shrimp in Coconut Sauce
- White Rice: Steamed white rice is a classic pairing for this Brazilian dish. Try my Instant Pot Jasmine Rice for fluffy rice that goes well with the coconut sauce.
- Noodles: Spoon the shrimp and sauce over cooked linguine or rice noodles. Rice noodles also work well with coconut milk-based dishes, as in my Thai Coconut Noodle Soup.
- Cauliflower Rice: Plain cauliflower rice is another option if you prefer vegetables instead of white rice. My Cajun Dirty Rice uses cauliflower rice, although it's a separately seasoned dish.
- Bread: Add Air Fryer Garlic Bread or Easy Naan Without Yeast to scoop up the extra sauce.
- Vegetables: Pair coconut milk shrimp with Thomas Keller Zucchini for a cooked vegetable side.
More Easy Shrimp Recipes
Did You Love This Recipe? If you make this recipe and love it, stop back, give it a 5-star rating ★★★★★ and leave a comment.
Shrimp in Coconut Sauce
Make this creamy one-pot Shrimp in Coconut Sauce with blended vegetables, coconut milk, and cream cheese in just 30 minutes. Serve over rice or noodles for an easy dinner.
Servings 4
Calories444.7 kcal
Equipment
- 1 large skillet
- 1 Mixing bowl
Ingredients
- 1 ½ pounds jumbo raw shrimp – peeled and deveined, with shells and tails removed
- 5 tablespoons vegetable oil – divided
- 3 cloves garlic – 1 minced and 2 coarsely chopped
- 1 teaspoon salt – divided
- 1 teaspoon ground black pepper – divided
- ½ large white or yellow onion – peeled and coarsely chopped
- 1 large orange or red bell pepper – deseeded and sliced
- ½ cup canned diced tomatoes
- 2 large basil leaves, plus more for garnish
- 2 tablespoons chopped cilantro or parsley, plus more for garnish
- 1 cup canned coconut milk
- ⅓ cup chicken or vegetable broth
- 2 tablespoons lime juice – about 1 large lime, juiced
- 1 teaspoon ground ginger
- 1 teaspoon sweet paprika – optional
- 4 – 6 ounces cream cheese – softened, depending on desired creaminess
- 1 red jalapeño pepper – thinly sliced, optional
Instructions
- Season the shrimp: Place 1 ½ pounds of peeled and deveined jumbo shrimp in a mixing bowl. Add 1 tablespoon of vegetable oil, 1 minced garlic clove, ½ teaspoon of salt, and ½ teaspoon of black pepper. Toss to coat and let the shrimp marinate as you prepare the vegetables.
- Cook the vegetables: Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the chopped onion and sliced bell pepper. Cook for approximately 3 minutes.
- Add the garlic and tomatoes: Stir in the 2 coarsely chopped garlic cloves and cook for about 1 minute. Add ½ cup of canned diced tomatoes, 2 large basil leaves, and 2 tablespoons of chopped cilantro or parsley. Cook for another 2 minutes, then transfer the vegetables to a blender and set aside.
- Cook the shrimp: Heat the remaining 2 tablespoons of vegetable oil in the same skillet. Cook the shrimp for 2 minutes, then flip and cook for another 1–2 minutes until they begin to turn pink. Transfer to a plate or bowl.
- Blend the coconut sauce: Add 1 cup of canned coconut milk, ⅓ cup of chicken or vegetable broth, 2 tablespoons of lime juice, 1 teaspoon of ground ginger, and the remaining ½ teaspoon each of salt and black pepper to the cooked vegetables in the blender. Add 1 teaspoon of sweet paprika if desired. Blend until completely smooth.
- Simmer the sauce: Pour the blended mixture into the skillet and bring to a boil. Reduce the heat and simmer for about 5 minutes. Stir in 4–6 ounces of softened cream cheese until completely melted and the sauce is smooth and creamy.
- Combine and serve: Return the cooked shrimp to the skillet and toss to coat with the coconut sauce. Garnish with additional basil leaves, chopped cilantro or parsley, and thinly sliced red jalapeño if desired. Serve over white rice or noodles.
Recipe Video
Recipe Notes
Storage and Reheating
Refrigerate: Store leftover shrimp in coconut sauce in a shallow, airtight container in the refrigerator for 2–3 days at 40°F or below. Refrigerate within 2 hours of cooking, or within 1 hour if the temperature is above 90°F. Freezer: Freezing isn't recommended because the cream cheese and coconut milk sauce may separate and become grainy after thawing. The shrimp can also lose some of their tenderness. Reheating: Place leftovers in a skillet over low to medium heat. Stir gently and add a splash of chicken or vegetable broth if the sauce is too thick. Reheat to an internal temperature of 165°F, but avoid cooking longer than necessary to maintain the shrimp's texture.Nutrition
Calories: 444.7kcal | Carbohydrates: 12.5g | Protein: 30.2g | Fat: 31.4g | Saturated Fat: 13.8g | Polyunsaturated Fat: 10.3g | Monounsaturated Fat: 4.7g | Trans Fat: 0.1g | Cholesterol: 217.7mg | Sodium: 575mg | Potassium: 606.9mg | Fiber: 1.7g | Sugar: 4.5g | Vitamin A: 1598.5IU | Vitamin C: 50.5mg | Calcium: 227.3mg | Iron: 3.1mg
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
I made this shrimp in coconut sauce again, and the results were excellent! The shrimp turned out tender and juicy, and the coconut sauce was beautifully creamy, with just the right balance of flavors. Definitely a recipe worth making again! - Valentina
Delicious. I don’t have cream cheese, so I blended cottage cheese with the veggies and it turned out great. We topped it with mango pico de gallo.
We reserved half the sauce to use for another recipe, possibly chicken or pork.
Thanks for sharing.
Made this recipe tonight; it tasted great! Here are some suggestions and feedback.
The combination of ingredients produces a lot of liquid, you will need a lot more shrimp for this and/or reduce it a bit.
You can blend the stir-fried veggies by themselves, then add them to the mix of coconut milk and paprika into the pan -- simple. For "creamy" the coconut milk is sufficient -- if you want more, use heavy cream. The cream cheese is a PITA to dissolve.
I put the jalapeños into the stir fry and blended them in.
Thank you for trying the recipe and for sharing such detailed feedback! I’m so glad you enjoyed the flavor.
This dish is intentionally generous with the coconut sauce because it is meant to be served over rice or noodles, but the amount of liquid can vary depending on the vegetables, tomatoes, and coconut milk used. Simmering the blended sauce a little longer before returning the shrimp to the pan is a great way to thicken it without overcooking the shrimp.
Blending the sautéed vegetables first and adding the coconut milk afterward is also a perfectly workable variation. The cream cheese is optional and adds extra richness and body beyond the coconut milk, but softened cream cheese should melt more easily. Heavy cream would create a different but still delicious sauce.
I also like your idea of cooking and blending the jalapeño with the vegetables for more evenly distributed heat. Thank you again for sharing what worked in your kitchen!
Some of my family don’t eat fish, so I made it with pork fillet, and it was to die for, so thanks for posting the recipe, it’s amazing!
Hi Juney, so glad your creativity brought this dish to the next level! Please check other recipes as well, will be happy to help with advice. Happy cooking!
Denise,
This recipe is amazing. We live in Amelia Island FL,where we get fresh Mayport every week at the Farmer’s MKT. We had some leftover rice from dinner last night so this recipe was perfect. I had all of the ingredients except red jalapeño peppers. I will definitely be making this again for company.
Thank you for posting!
Hi, Amy! I am so happy you enjoyed our shrimp in coconut sauce. It is a cherished family recipe from my home country Brazil and my family also loved it. Wishing you an amazing week!
is the sodium for a serving really 2000mg? seems a bit high for 1/3 cup of stock and 1 tsp of salt - or am i missing something? (my dad is on a low sodium diet)
otherwise looks fantastic - can't wait to make it
Hi Nuno! Any of the nutritional facts stated in the recipe is for one portion of the dish. Unfortunately, the nutrition fact calculator for this Wordpress recipe card doesn't have an option for low-sodium broth. But you can fix the issue by using a low-sodium broth and also adding less salt than stated in the recipe. This is one of the easiest fixes because you can adjust the salt according to your taste or dietary needs. I apologize for that! But you are right. I hope you give this recipe a try and your father enjoys our shrimp in coconut sauce.
thx Denise! We did that and it was enjoyed by everyone! Great recipe.
I am so glad to hear that, Nuno!
I made this because my daughter has just hired a Brazilian au pair. everybody loved it, the au pair said it was awesome. the grandkids lived it over rice.
great recipe and I;n signing p for more.
Wow, thank you so much for your feedback, Roger! I am so happy everyone enjoyed this shrimp in coconut sauce.
Are the canned tomatoes drained or undrained???
Hi Paula! The canned tomatoes must be drained.
Thank you!
Getting ready to make this tonight for dinner.
Wish me luck!
As a Brazilian missing home, I tried this recipe and loved it. Served to a group of friend and they loved even more. We ate all and scrape the pan for more. Thanks for sharing with us this beautiful taste of Bahia.
Oi Luiza! I am so happy to read that you enjoyed our shrimo in coconut sauce ou camarao no leite de coco. My family enjoyed ita lot too. I hope you return for more easya nd delish recipes. Have a great week!
We made this for dinner last night, and it was a hit! The only change I made was to use grated fresh ginger rather than the ground ginger. Used extra large shrimp - it was amazing!
Hi, Kay! Thank you for stopping by. I am so glad you made our shrimp in coconut sauce and your family enjoyed. Indeed, if you have access to fresh ginger it makes the dish even more flavorful. Have a an amazing week!
I have already made this shrimp in coconut sauce 3 times in a month. The best seafood stew so far.
Hi
Can i add pasta to it at the end ?
Yes, you can add cooked, drained pasta or noodles to it. That is a great idea! Enjoy!
Hi, Denise! Thansk for the best shrimp stew recipe ever. It amde our list of top dinner recipes.
Hi!
This looks delicious. Do you think I can use
Requeijao instead of cream cheese?
Obrigada!
Hi Caroline! Yes, you can use requeijao instead. Make sure to start with the same amount asked for cream cheese and increase the amount of requeijao only if necessary to make the stew creamy but not runny. The reason way is cream cheese is thicker than requeijao even when heated. Enjoy! Um abraco!
I'll be trying this over the weekend and will report back! Very excited! I'm low carb so I'll be putting it over cauliflower rice. The one thing I am questioning is the amount of oil. 5 tbsp seems like overkill. Do you think I could scale back to 3 and it still be delish?
Hi, Jenalys! You can certainly use less oil especially if you cook this stew in a no stick pan. I would suggest to use 1 1/2 TBSP oil for the vegetables and 1 1/2 TBSP oil for the shrimp. I hope you enjoy this family favorite!
Denise, love your dish. I love how we can have dinner en 30 minutes. Shrimp cooks so fast and I love how it always takes the flavor of the sauce.
I'm allergic to shrimp but will try this recipe with tofu.
Love this recipe!! I will add some pepper flakes to give it some heat!
Denisse this is my first time here and trust me: I'll be back frequently! I'm in love with this recipe! Best, Enri
WOW ! This is fantastic You can taste everything. Nothing is overpowering. I will always have this when my husband says someone is coming home with him and I have an hour. Won’t they be surprised ? Thank you.
Thank you, Pat!
I am so glad you enjoyed this family favorite. Have a delicious week!
Do you think you could do this without the cream cheese?
Hi Lindsey! If desired you can skip the cream cheese but it won't be creamy as if had cream cheese. Since you intend to make without it, please add less coconut milk than stated in the recipe or use a bit of cornstarch to thicken the stew like you would to a gravy. Enjoy!
I am so exited to make this! I bet it tastes so good. Thank you for sharing this recipe!
Ester xoxo
Thank you for stopping by Ester! I hope you make this dish and enjoy!
Oh My Word!!!! I just made this for Sunday dinner.....didn't alter the recipe AT ALL.....and it ís absolutely delicious!!!!! So simple to make. And you wanna talk about flavorful?! This is a definite add to my recipe book. I pinned it to my food board on Pinterest forever ago. Last week I told my daughter to scroll through and pick something for Sunday dinner. I'm soooooo glad she picked this one ❤️❤️❤️❤️
Hi, Monique! I am so glad you enjoyed this stew, a real family favorite! I hope you come back for more delicious recipes. If you have any questions, please don't hesitate to ask them. Have a marvelous week!
Do you have the nutritional info, calorie,,,carb count?
Carrie, unfortunately not yet. We have been working on this. It will be our next feature here. Thank you for reaching out!
What do I do I did everything and realize I needed a blender but I have no blender what do I do
Hi, Jasmine! Do you have a food processor or a small smoothie blender instead? They can grind or blend the veggies well. If not, you can try to use a hand or stand mixer to try to grind the veggies as much as you can although it will contain pieces of veggies.
My husband absolutely loves shrimp. This gives me a new way to please his pallegivesSo easy. So delicious.
Hi Cydney! It's so good to have you vising us here. I hope you get the chance to make my family new fave seafood dish and enjoy. Sending our love. xx
Loved the recipe, Denise! I will definitely try it out. Thank you so much for sharing this easy and yummy recipe 😀
I made this! it's so delicious! I didn't have to alter the recipe at all. Perfect... I am going to add this to my recipe box! Thank you thank you!
I could use some of that 'Axé' now to lift me out of the chilly winter here in Adelaide. This looks like a lovely dish. It reminds me of a dish I did called 'Coconut Curried Shrimp', but without the curry spice. Thanks so much!
Denise, this looks AMAZING! I want this for dinner tonight! Thank you for sharing this recipe. I love how food can hold such strong memories for us. Pinned! Can't wait to taste a bit of your home. 🙂
I will definitely need a lot of rice with that super delicious sauce!
Yum!
Bahia...I'm still dreaming with Bahia.
This is a life changing dish. So wonderful yet simple to make. I just love coconut flavoured sauces and gravies and this one is flavoured with spices as well. Ca't wait to try it! It's going to make a gorgeous Friday night dinner.
Food always bring people together and also bring memories back, with the delicious smell of mothers and grandmothers cooking, food can bring tears to my eyes- those kind that are not from smelling onions :). Love your recipe and it is indeed colored for summer.
This sounds wonderful and such a fun new way to use coconut milk. I just happen to have a big bag of shrimp in the freezer...
I hope you can make this and enjoy, Chris!
Food carries such memories, doesn't it? And this dish could carry nothing but good memories! SO nice -- I'll bet the flavor of this is wonderful. Good stuff -- thanks.
Yes, food is what connects me to home or memories of home too.
I absolutely need this shrimp recipe in my life, what an amazing combination of tastes and flavours, loving that cheeky hint of cream cheese so much. Hope you are well my friend. 🙂
Oh my, the sauce sounds heavenly! I adore shrimp so this recipe will be made soon, serving with a big pot of rice to capture all that outstanding flavor. Bravo!