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Fish, Africa and overseas

Shrimp in coconut milk with rice

Shrimp in coconut milk with rice is a dish of shrimp simmered in a ginger and turmeric coconut sauce, served over rice. It serves 4, takes 40 minutes, costs about €4.30 per person and is rated easy. The key to success is keeping the coconut milk on gentle heat and cooking the shrimp for no more than five minutes.

Tonight, we're escaping to Tahiti with shrimp simmered in coconut milk and ginger, served with rice.

Shrimp in coconut milk with rice
Total time
40 min
Difficulty
Easy
Cost per person
€4.30
Calories per person
740 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

This dish brings island flavors to your table, with a creamy coconut sauce warmed by ginger and turmeric, then brightened with lime at the end. The shrimp stay tender and just turn pink, while the rice soaks up the fragrant sauce. It's a meal that feels like a getaway without requiring any special technique.

This is a good pick for a weeknight when you want something a little different without spending the whole evening cooking. Kids usually love the mild coconut flavor, and you can adjust the ginger to taste. It also works well for casual guests, since everything cooks in one pot while the rice simmers alongside.

The ingredients

4 people

Fish counter

  • Large peeled shrimp 700 g

Pantry

  • Coconut milk 40 cl
  • Turmericoften in the pantry 1 tsp
  • Riceoften in the pantry 280 g
  • Oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 1
  • Garlic 2 cloves
  • Fresh ginger 25 g
  • Lime 1
  • Fresh cilantro 1 sprigs

Allergens Shellfish

The step by step recipe

  1. Sauté the chopped onion, garlic and grated ginger in the oil with the turmeric. 6 min

    Stir often, turmeric colors fast and burns easily.

  2. Pour in the coconut milk, season lightly with salt and let it simmer gently. 8 min

    Low heat keeps the coconut milk from splitting.

  3. Add the shrimp to the sauce and cook until they turn pink. 5 min

    No more than five minutes, or they toughen up.

  4. Cook the rice in salted water while this simmers. 11 min

    Add a splash of coconut milk to the cooking water for fragrant rice.

  5. Serve the shrimp with lime juice and chopped cilantro.

    Lime cuts through the richness of the coconut.

Our tips to get it right

  • Peel the shrimp well and remove the dark vein along the back if it's still there, it can make the texture unpleasant to bite into.
  • Grate the ginger instead of chopping it, it infuses the sauce better and you avoid stringy bits between your teeth.
  • Taste the sauce before adding the shrimp, that's the right moment to adjust the salt, since overcooking the shrimp while fixing seasoning later is an easy mistake.

The variations

  • Swap the shrimp for diced chicken or white fish, just adjust the cooking time to match whichever protein you choose.
  • For a vegetarian version, use chickpeas or firm tofu instead of shrimp, they soak up the coconut sauce nicely.
  • For picky kids, go lighter on the ginger and mix a bit of sauce into the rice for a milder, kid friendly meal.

What to serve it with

  • An extra wedge of lime at the table
  • Shrimp crackers as a starter
  • Sparkling water with a hint of lime

Storage

Store leftovers in a sealed container in the refrigerator for up to 2 days, shrimp don't keep well much longer than that. Reheat gently over low heat or covered so the shrimp don't toughen. Freezing isn't recommended, the coconut sauce and shrimp lose their texture once thawed.

Questions about this dish

Can I use frozen shrimp?

Yes, thaw the shrimp completely and pat them dry before adding them to the sauce. Shrimp that are too wet will dilute the coconut milk and extend the cooking time.

How do I keep the coconut milk from splitting?

Always add the coconut milk off the heat, then warm it gently without ever bringing it to a hard boil. Cooking it too fast is the most common reason the sauce separates.

Can I make the sauce ahead of time?

Yes, you can prepare the base with the onion, garlic, ginger and coconut milk a few hours ahead. Add the shrimp only right before serving so they stay tender.

What kind of rice works best here?

A long grain rice like basmati or jasmine works well, since it stays separate and absorbs the sauce without turning sticky. Short grain rice would be too sticky for this dish.

How long does it take to make shrimp in coconut milk with rice?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in shrimp in coconut milk with rice?

About 740 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does shrimp in coconut milk with rice cost?

About €4.30 per serving, or €17.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish. Always check the labels of the products you buy.

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