Go Back
Print
coconut shrimp sauce, food order

Coconut Shrimp Sauce

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 Can Coconut milk (15oz)
  • 1 Pound Shrimps (peeled, deveined, and head off)
  • 1 Cup Peas and diced carrot
  • ½ Cup Bell pepper (I used red and gold; diced)
  • 1 Small Onion (chopped)
  • 1 Teaspoon Ginger (minced)
  • 1 Teaspoon Garlic powder
  • 1 Teaspoon Onion powder
  • 1 Teaspoon Thyme
  • 1 Teaspoon Turmeric
  • 1 Tablespoon Coconut oil (or your choice)
  • Salt and pepper

Instructions

  1. Gather the ingredients, and chop the vegetables.  

    Season the cleaned shrimps with garlic, onion powders, salt, and pepper.

     Heat a skillet on medium-high heat, add oil

    coconut shrimp sauce
  2. When the oil is hot, add thyme, ginger, and onion. Sauté for a few seconds until the onion fragrant.
  3. Add the bell peppers and stir for about 1 minute.
    coconut shrimp sauce

  4. Add the coconut milk, season with salt and pepper then allow the mixture to simmer for about 10 minutes. If you think the sauce hasn't thickened enough for your preference you can leave it longer before adding the shrimps in the next step because you don't want to overcook the shrimps.

    coconut shrimp sauce

  5. Add the shrimps, turmeric,  stir and cook for about 2-3 minutes or until the shrimps are pink and opaque.

    coconut shrimp sauce

  6. Add the carrots and peas.  Check the seasonings and readjust if necessary. Heat everything up for about 1 minute and turn off the heat.

    coconut shrimp sauce

  7. You can have it by itself, it is absolutely delicious.

    coconut shrimp sauce
  8. Serve with quinoa, rice or any of your favorite.
    coconut shrimp sauce