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!
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.
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.
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 tablespoon 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 Easy Shrimp in Coconut Sauce
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
- ½ 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
- 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 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
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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.
Roger says
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.
Denise Browning says
Wow, thank you so much for your feedback, Roger! I am so happy everyone enjoyed this shrimp in coconut sauce.
Paula Bucher says
Are the canned tomatoes drained or undrained???
Denise Browning says
Hi Paula! The canned tomatoes must be drained.
Paula Bucher says
Thank you!
Getting ready to make this tonight for dinner.
Wish me luck!
Luiza says
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.
Denise Browning says
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!
Kay Novotny says
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!
Denise Browning says
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!
Cinda C. says
I have already made this shrimp in coconut sauce 3 times in a month. The best seafood stew so far.
Kad says
Hi
Can i add pasta to it at the end ?
Denise Browning says
Yes, you can add cooked, drained pasta or noodles to it. That is a great idea! Enjoy!
Nina says
Hi, Denise! Thansk for the best shrimp stew recipe ever. It amde our list of top dinner recipes.
Caroline says
Hi!
This looks delicious. Do you think I can use
Requeijao instead of cream cheese?
Obrigada!
Denise Browning says
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!
Jenalys says
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?
Denise Browning says
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!
Silvia Martinez says
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.
Alejandra Graf says
I'm allergic to shrimp but will try this recipe with tofu.