Spicy Coconut Shrimp

Spicy Coconut Shrimp

Health Rating
Prep Cook Ready in Servings
15 min 20 min 35 min 4


1/4 cup Olive oil
1 cup Yellow onion
3 tsp Garlic (minced)
2 tbsp minced Ginger root
3/4 cup Cilantro (coriander)
1/4 tsp Cumin
1/4 tbsp Cinnamon
1/8 tsp Cayenne pepper
1/8 tsp Turmeric, ground
1 cup Tomatoes, canned, stewed (drained)
2 cup Coconut milk
1 fruit Lime (wedges)
1 tsp Salt
681 gm Shrimp (peeled and cleaned)


  1. Add shrimp to simmering soup/sauce base and cook until shrimp turn pink. Turn off heat.
  2. Stir in cilantro, and serve with lime wedges.

Advanced Preparation

1 - 3 days prior [optional], Olive oil 1/4 cup

To make soup/sauce base: Heat oil in large skillet on medium-high heat. Add onions and stir cook for 3 minutes. Add garlic and ginger, cook 2 minutes. Add coriander, cumin, cinnamon, cayenne and turmeric, cook 2 minute (add a little water if spices are sticking to the bottom of the skillet). Add tomatoes, cook 1 minute. Add coconut milk and salt and simmer until thickened 5-10 min. Store in a jar in the fridge.

Nutrition Facts

Per Portion

Calories 623
Calories from fat 401
Calories from saturated fat 239
Total Fat 45 g
Saturated Fat 26.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 12.1 g
Cholesterol 259 mg
Sodium 1015 mg
Potassium 856 mg
Total Carbohydrate 16.8 g
Dietary Fiber 2.4 g
Sugars 4.6 g
Protein 39 g

Dietary servings

Per Portion

Fruit 0.3
Meat 1.9
Vegetables 1.4

Energy sources

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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada