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 it hard to choose only one dish.
When I think about home, several dishes spring right to mind.
Table of Contents
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.
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.
- 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!
BEST Shrimp in Coconut Sauce
- 1 large skillet
- 1 Mixing bowl
- 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)
- 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!
- 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.
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