Shrimp in coconut cream sauce

Shrimp in coconut cream sauce

Today we will cook this coconut, ginger and sriracha cream shrimp recipe. A dish with a creamy texture very tender to the palate and a typical Asian touch of its gastronomy.

Come and discover how to prepare this exotic and delicious dish in a very simple way in only 15 minutes!


  • 500 grams of peeled and deveined shrimp
  • 1 can of 400 milliliters of coconut milk
  • 1 tablespoon coconut oil
  • 1 tablespoon of chopped garlic
  • 1 tablespoon chopped ginger
  • 1 tablespoon sriracha
  • 1 tablespoon soy sauce
  • ¼ cup chopped cilantro
  • 1 tablespoons honey
  • Juice of 4 limes
  • Salt and black pepper to taste


  1. Heat coconut oil over medium-high heat in a large skillet, add ginger, garlic and cook for 1 minute.
  2. Add lime juice, honey, coconut milk, sriracha and soy sauce to pan, bring mixture to a boil.
  3. Bring to a boil, stirring several times until the sauce begins to thicken, about 5 minutes.
  4. Reduce the heat and let the sauce simmer, then add the shrimp to the skillet and let them cook for 5 minutes.
  5. Finally, remove the pan from the heat and add cilantro and black pepper to taste to your coconut cream shrimp.

If you love shrimp dipped in coconut, be sure to check out our exclusive selection of Coconut Shrimp Recipes.


  • While the sauce is thickening, cook some cauliflower in 3 tablespoons of coconut oil, add it to the dish and make a more filling meal.
  • Accompany these coconut cream shrimp with rice, just cook it about 15 minutes before preparing your shrimp.
  • The ideal shrimp to prepare this dish are medium sized, remember to buy them fresh and if they are frozen, thaw 15 minutes before preparation.
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