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    Home > Easy And Delish

    Published: Jul 5, 2016 · Modified: Nov 22, 2020 by Denise Browning · "This post may contain affiliate links which won’t change your price but will share some commission." · 53 Comments

    One Pot Shrimp in Coconut Sauce

    Gluten FreeKeto

    Jump to Recipe ↓

    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 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 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 shrimp in coconut sauce close up image

    A pot of shrimp in coconut sauce
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    4.06 from 110 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
    • 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

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

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    Reader Interactions

    Comments

    1. Alejandra Graf says

      May 16, 2018 at 10:20 am

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

      Reply
    2. Silvia Martinez says

      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
    3. Jenalys says

      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 says

        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
    4. Caroline says

      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 says

        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
    5. Nina says

      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
    6. Kad says

      September 29, 2019 at 10:35 am

      Hi
      Can i add pasta to it at the end ?

      Reply
      • Denise Browning says

        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
    7. Cinda C. says

      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
    8. Kay Novotny says

      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 says

        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
    9. Luiza says

      March 21, 2021 at 12:51 am

      5 stars
      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.

      Reply
      • Denise Browning says

        March 22, 2021 at 4:41 pm

        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!

        Reply
    10. Paula Bucher says

      March 30, 2021 at 12:56 pm

      Are the canned tomatoes drained or undrained???

      Reply
      • Denise Browning says

        March 31, 2021 at 3:06 pm

        Hi Paula! The canned tomatoes must be drained.

        Reply
        • Paula Bucher says

          March 31, 2021 at 5:26 pm

          Thank you!
          Getting ready to make this tonight for dinner.
          Wish me luck!

          Reply
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