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Home > Easy And Delish > One Pot Shrimp in Coconut Sauce

One Pot Shrimp in Coconut Sauce

July 5, 2016 by Denise Browning 42 Comments / THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY _FULL DISCLOSURE POLICY_ FOR DETAILS

Gluten FreeKeto

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A 30-minute, creamy, and comforting One Pot Shrimp in Coconut Sauce with blended vegetables to serve over rice or noodles. It is dinner made easy!

One-pot-shrimp-in-coconut-sauce

What has the power to transport you back home when you are far, far away and missing it terribly?

For me, it is food! I confess the rich and diverse cuisine of my home country makes hard to choose only one dish.

When I think about home, several dishes spring right to mind.

This creamy one pot shrimp in coconut sauce (camarão no leite de coco) had the power to transport my sweet Brazil onto my plate this time — and all the memories of those good old days.

It is easy, summery, comforting — and SUPER delish… just like home!

This shrimp in coconut sauce  is a trip to Ceará, a state in my Northeastern region where the recipe originally comes from.

It is even a trip to Bahia, an Afro-Brazilian state in that same region…

…since the dish is somewhat similar to its famous Bahian-style seafood stew known as Moqueca de Camarão.

What it makes the dish a bit different from moqueca is the absence of  palm oil and chunky vegetables. 

Note this coconut shrimp recipe adds cream cheese, basil, and red jalapenos — as they reflect our own touch to the traditional recipe.

Ingredients of coconut shrimp sauce on a table

But the thing is, its aroma still announces all of its bold flavors and contrasting textures… 

… something very Northeastern, very home-sweet-home.

It is Latin food at its best — as you can see in these easy Brazilian recipes to must try. 

Moreover, it is a trip to the amazing flavors of tropical Brazil… 

As they say in Bahia, AXÉ!!! (a Yoruba language term meaning ‘power’ or ‘energy’)… and in Ceará, OXE! (Oh, wow!)

HOW TO MAKE SHRIMP IN COCONUT SAUCE

Time is not a problem in this case.

This shrimp in coconut sauce  takes about 30 minutes… and uses simple ingredients such as jumbo shrimp, veggies, coconut milk, fresh herbs, and spices.

Serve it over white rice — or noodles if you desire.

Shrimp in coconut sauce served over rice in a plate

To make this, place the peeled shrimp in a bowl with oil, minced garlic clove, salt, and pepper.

Toss to coat and let marinade while cooking the veggies. Heat a large skillet over medium heat with 2 Tbsp of oil.

Add the onion and bell pepper and let cook for about minutes.

Then, add coarsely chopped garlic cloves and cook for about 1 minute. Add the canned diced tomatoes, basil, and cilantro/parsley.

Let cook for about 2 minutes. Transfer the cooked vegetables to a blender and set aside.

Add the remaining oil to the skillet and cook the shrimp for 2 minutes.

Then flip and cook for another 1-2 minutes or it until starts getting pink.

Transfer the shrimp to a plate or bowl.

Next, prepare the coconut shrimp sauce.

Add coconut milk, chicken broth, lime juice, ground ginger, paprika (optional), and the remaining salt and pepper to the cooked, reserved vegetables.

Blend all until veggies are ground and mixture is smooth.

Transfer blended mixture to the skillet and bring to a boil; then reduce to simmer and cook for about 5 minutes.

Add the cream cheese and stir until melted and the sauce is creamy and smooth.

Last, add the cooked shrimp to the skillet and toss to coat.

Garnish with basil leaves, chopped cilantro/parsley, and slices of red jalapeno pepper if desired.

Serve over white rice (preferably) or noodles. Enjoy!

PIN & ENJOY!

One pot shrimp in coconut sauce close up image

One-pot-shrimp-in-coconut-sauce
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5 from 11 votes

One Pot Easy Shrimp in Coconut Sauce

A 30-minute, creamy, and comforting One Pot Shrimp in Coconut Sauce with blended vegetables to serve over rice or noodles. It is dinner made easy!
Course:Main Course
Cuisine:Brazilian
Keywords:shrimp in coconut sauce
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Calories539 kcal
Author Denise Browning

Ingredients

  • 1½ pounds jumbo raw shrimp (deveined, both shell and tail removed)
  • 5 tablespoons vegetable oil divided
  • 3 gloves 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 de-seeded and sliced
  • 1/2 cup canned diced tomatoes
  • 2 leaves large basil plus more to garnish
  • 2 tablespoons chopped cilantro or parsley plus more to garnish
  • 1 cup canned coconut milk
  • 1/3 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 oz cream cheese softened (the amount depends on how creamy you want)
  • 1 red jalapeno pepper thinly sliced (optional)

Instructions

  • Place the peeled shrimp in a bowl with 1 Tablespoon of oil, one minced garlic clove, ½ teaspoon salt, and ½ teaspoon black pepper. Toss to coat and let marinade while cooking the vegetables.
  • Heat a large skillet over medium heat with 2 Tablespoons of vegetable oil. Add the onion and bell pepper and let cook for approximately 3 minutes. 
  • Add the 2 coarsely chopped garlic cloves and cook for about 1 minute. Add the canned diced tomatoes, basil, and cilantro/parsley. Let cook for about 2 minutes. Transfer the cooked vegetables to a blender and set aside.
  • Add the 2 remaining Tablespoons of oil to the skillet and cook the shrimp for 2 minutes, then flip and cook for another 1-2 minutes or it until starts getting pink. Transfer the shrimp to a plate or bowl.
  • Add the coconut milk, chicken/vegetable broth, lime juice, ground ginger, paprika (optional), and the remaining salt and pepper to the cooked, reserved vegetables and blend everything until vegetables are completely ground and mixture is homogeneous. 
  • Transfer blended mixture to the skillet and bring to a boil; then reduce to simmer and cook for about 5 minutes. Add the cream cheese and stir until melted and the sauce is creamy and homogeneous. 
  • Add the cooked shrimp to the skillet and toss to coat. Garnish with basil leaves, chopped cilantro/parsley, and slices of red jalapeno pepper if desired. Serve over white rice (preferably) or noodles. Enjoy!

Recipe Video

Recipe Notes

  • It must be stored covered in the refrigerator for up to 2-3 days. Heat well before eating!  If desired, add a little bit more of coconut milk to dilute the sauce. 
  • Love One Pot Meals? Try also our One Pot Chicken in Lime Coconut Sauce.

Nutrition

Calories: 539kcal | Carbohydrates: 10g | Protein: 38g | Fat: 39g | Saturated Fat: 30g | Cholesterol: 444mg | Sodium: 2081mg | Potassium: 484mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1465IU | Vitamin C: 58.4mg | Calcium: 287mg | Iron: 5.3mg
DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

 

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Filed Under: Brazilian Recipes, Easy And Delish, Gluten-Free, Keto, Low Carb Meals, One Pot Meals, Quick & Easy, Weeknight Meals/Dinner Tagged With: one pot, Shrimp

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Reader Interactions

Comments

  1. Deb|EastofEdenCooking

    July 5, 2016 at 12:55 pm

    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!

    Reply
  2. Anna @ shenANNAgans

    July 6, 2016 at 5:12 am

    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. 🙂

    Reply
  3. John/Kitchen Riffs

    July 6, 2016 at 9:36 am

    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.

    Reply
  4. Chris Scheuer

    July 6, 2016 at 2:11 pm

    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…

    Reply
    • Denise Browning

      July 6, 2016 at 4:04 pm

      I hope you can make this and enjoy, Chris!

      Reply
  5. Amira

    July 7, 2016 at 5:15 pm

    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.

    Reply
  6. Sugar et al.

    July 7, 2016 at 6:55 pm

    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.

    Reply
  7. Mi Vida en un Dulce

    July 11, 2016 at 11:52 am

    Bahia…I’m still dreaming with Bahia.

    Reply
  8. Raymund

    July 11, 2016 at 2:42 pm

    I will definitely need a lot of rice with that super delicious sauce!
    Yum!

    Reply
  9. Anne@ASaladForAllSea

    July 13, 2016 at 9:57 am

    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. 🙂

    Reply
  10. Fran @ G'day Souffle'

    July 14, 2016 at 9:57 pm

    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!

    Reply
  11. Arriana

    October 11, 2016 at 12:56 pm

    5 stars
    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!

    Reply
  12. Tara Nair

    April 13, 2017 at 8:47 am

    5 stars
    Loved the recipe, Denise! I will definitely try it out. Thank you so much for sharing this easy and yummy recipe 😀

    Reply
  13. Cydney McClain

    April 26, 2017 at 4:00 pm

    5 stars
    My husband absolutely loves shrimp. This gives me a new way to please his pallegivesSo easy. So delicious.

    Reply
    • Denise Browning

      April 27, 2017 at 10:18 am

      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

      Reply
  14. carrie

    August 23, 2017 at 1:45 pm

    Do you have the nutritional info, calorie,,,carb count?

    Reply
    • Denise Browning

      August 23, 2017 at 1:56 pm

      Carrie, unfortunately not yet. We have been working on this. It will be our next feature here. Thank you for reaching out!

      Reply
      • Jasmine

        September 10, 2018 at 2:44 pm

        What do I do I did everything and realize I needed a blender but I have no blender what do I do

        Reply
        • Denise Browning

          September 10, 2018 at 8:26 pm

          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.

          Reply
  15. Monique

    October 22, 2017 at 4:25 pm

    5 stars
    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 ❤️❤️❤️❤️

    Reply
    • Denise Browning

      October 25, 2017 at 8:46 am

      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!

      Reply
  16. Ester

    November 19, 2017 at 7:09 pm

    I am so exited to make this! I bet it tastes so good. Thank you for sharing this recipe!

    Ester xoxo

    Reply
    • Denise Browning

      November 20, 2017 at 9:28 am

      Thank you for stopping by Ester! I hope you make this dish and enjoy!

      Reply
  17. Lindsey Frankson

    February 14, 2018 at 6:38 pm

    Do you think you could do this without the cream cheese?

    Reply
    • Denise Browning

      February 15, 2018 at 12:59 pm

      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!

      Reply
  18. Pat Fletcher

    April 30, 2018 at 12:05 pm

    5 stars
    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.

    Reply
    • Denise Browning

      April 30, 2018 at 12:45 pm

      Thank you, Pat!
      I am so glad you enjoyed this family favorite. Have a delicious week!

      Reply
  19. Enriqueta Lemoine

    May 14, 2018 at 5:45 pm

    5 stars
    Denisse this is my first time here and trust me: I’ll be back frequently! I’m in love with this recipe! Best, Enri

    Reply
  20. Tiffany

    May 16, 2018 at 9:44 am

    5 stars
    Love this recipe!! I will add some pepper flakes to give it some heat!

    Reply
  21. Alejandra Graf

    May 16, 2018 at 10:20 am

    I’m allergic to shrimp but will try this recipe with tofu.

    Reply
  22. Silvia Martinez

    May 16, 2018 at 10:32 am

    5 stars
    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.

    Reply
  23. Jenalys

    May 18, 2018 at 11:14 am

    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?

    Reply
    • Denise Browning

      May 19, 2018 at 8:15 pm

      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!

      Reply
  24. Caroline

    February 28, 2019 at 7:27 pm

    Hi!

    This looks delicious. Do you think I can use
    Requeijao instead of cream cheese?

    Obrigada!

    Reply
    • Denise Browning

      February 28, 2019 at 8:11 pm

      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!

      Reply
  25. Nina

    April 24, 2019 at 9:07 pm

    5 stars
    Hi, Denise! Thansk for the best shrimp stew recipe ever. It amde our list of top dinner recipes.

    Reply
  26. Kad

    September 29, 2019 at 10:35 am

    Hi
    Can i add pasta to it at the end ?

    Reply
    • Denise Browning

      September 30, 2019 at 6:51 pm

      Yes, you can add cooked, drained pasta or noodles to it. That is a great idea! Enjoy!

      Reply
  27. Cinda C.

    February 14, 2020 at 7:00 pm

    5 stars
    I have already made this shrimp in coconut sauce 3 times in a month. The best seafood stew so far.

    Reply
  28. Kay Novotny

    March 10, 2020 at 11:45 am

    5 stars
    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!

    Reply
    • Denise Browning

      March 10, 2020 at 1:48 pm

      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!

      Reply

Trackbacks

  1. 5-Ingredient Shrimp a la Diabla (Camarones a la Diabla) - Easy and Delish says:
    September 19, 2020 at 12:51 pm

    […] suggests. Serve this over rice or pasta, or with crusty bread to soak up the sauce. Just like our shrimp in coconut sauce is one of those one pot meals you won’t […]

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Hi, I’m Denise Browning!

I'm a professional Chef with an expertise in Brazilian food. I am also a busy mom of two girls, living in Texas. Here you will find budget-friendly, healthy Brazilian and Global Recipes made Easy and Delish! I'd love to help you feed your family healthy dinners (many low carb) with a few splurges because life is all about balance! Join our community and happy cooking!

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