Shrimp with Coconut Milk

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| Servings: 2 servings


  • 2 cloves garlic minced
  • 1 teaspoon minced ginger root
  • ½ pound shelled and deveined medium shrimp
  • Oil
  • 1 cup coconut milk
  • ¼ teaspoon turmeric
  • ¼ teaspoons crushed red pepper
  • Salt and pepper to taste
  • Chopped cilantro
  • Rice


  1. Sauté garlic, ginger and shrimp in oil in a large skillet until shrimp turns pink.
  2. Add coconut milk, turmeric and crushed red pepper. Cook over medium low for 2 to 5 minutes or until shrimp are cooked and liquid is hot.
  3. Season to taste with salt and pepper. Sprinkle with cilantro and serve over rice.



  1. This is a Bengali dish, its complex mixture of hot and sweet flavors gives it a flavor much like the dishes of Indonesia. It is best made with very fresh shrimp and cooks astonishingly quickly.