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    Home > Recipes > Brazilian Recipes

    Published: Jul 5, 2016 · Modified: Jan 23, 2024 by Denise Browning

    Shrimp in Coconut Sauce

    Share and Enjoy!

    133303 shares
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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!

    A pot of 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 it hard to choose only one dish.

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

    Table of Contents

    • 1 Why You'll Love This Recipe
    • 2 HOW TO MAKE SHRIMP IN COCONUT SAUCE
    • 3 How to Store Coconut Shrimp
    • 4 BEST Shrimp in Coconut Sauce

    Why You'll Love This Recipe

    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.

    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 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 food recipes. 

    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.

    Stew 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 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 the mixture is smooth.
    • Transfer the blended mixture to the skillet and bring to a boil; then reduce to a 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!

    How to Store Coconut Shrimp

    • Store coconut shrimp in an airtight container in the fridge for 2-3 days. 
    • Freezing is not recommended!

    PIN AND ENJOY!

    One pot shrimp in coconut sauce close up image

    A pot of shrimp in coconut sauce
    Print SAVE Saved Recipe! Pin
    5 from 125 votes

    BEST 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
    Prep Time 20 minutes minutes
    Cook Time 10 minutes minutes
    Total Time 30 minutes minutes
    Servings 4
    Calories539 kcal
    Author Denise Browning

    Equipment

    • 1 large skillet
    • 1 Mixing bowl
    • 1 kitchen blender

    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

    YouTube video

    Recipe Notes

    • STORAGE: 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

    ** 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.

    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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    About Denise Browning

    I'm Denise Browning, a chef with almost 2 decades of experience, a nutrition researcher, and cookbook author. Here you’ll find easy healthy meals with some occasional splurges. More About Me.

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    Reader Interactions

    Comments

    1. Tiffany says

      May 16, 2018 at 9:44 am

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

      Reply
    2. Enriqueta Lemoine says

      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
    3. Pat Fletcher says

      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 says

        April 30, 2018 at 12:45 pm

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

        Reply
    4. Lindsey Frankson says

      February 14, 2018 at 6:38 pm

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

      Reply
      • Denise Browning says

        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
    5. Ester says

      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 says

        November 20, 2017 at 9:28 am

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

        Reply
    6. Monique says

      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 says

        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
    7. carrie says

      August 23, 2017 at 1:45 pm

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

      Reply
      • Denise Browning says

        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 says

          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 says

            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
    8. Cydney McClain says

      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 says

        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
    9. Tara Nair says

      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
    10. Arriana says

      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
    11. Fran @ G'day Souffle' says

      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
    12. Anne@ASaladForAllSea says

      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
    13. Raymund says

      July 11, 2016 at 2:42 pm

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

      Reply
    14. Mi Vida en un Dulce says

      July 11, 2016 at 11:52 am

      Bahia...I'm still dreaming with Bahia.

      Reply
    15. Sugar et al. says

      July 07, 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
    16. Amira says

      July 07, 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
    17. Chris Scheuer says

      July 06, 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 says

        July 06, 2016 at 4:04 pm

        I hope you can make this and enjoy, Chris!

        Reply
    18. John/Kitchen Riffs says

      July 06, 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
    19. Anna @ shenANNAgans says

      July 06, 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
    20. Deb|EastofEdenCooking says

      July 05, 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
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    5 from 125 votes (111 ratings without comment)

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    Portrait of Denise Browning, author of Easy and Delish

    My name is Denise Browning, a Brazilian living in Texas and a mom of 2. I am also the author of this blog, a chef with almost two decades of experience, a nutrition researcher, and a cookbook author. Here you’ll find easy and delish healthy meals with some occasional splurges.

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