Thai Style Coconut Shrimp

  • Servings : 4
  • Prep Time : 2:000 h
  • Cook Time : 30m
  • Ready In : 2:30 h

Found a recipe for Creamy Coconut Shrimp that sounded interesting but really bland. Added some more flavor and came up with this. The whole family loved it. – Kasha


  • 1 lb shrimp - peeled
  • 1 green bell pepper
  • 1 red onion
  • 1/3 lb mushrooms
  • handful of cashews
  • 1 can of coconut milk
  • 3 large garlic cloves
  • oyster sauce
  • fish sauce
  • soy sauce
  • curry powder
  • chili & garlic sauce
  • parsley
  • lime wedges
  • oil


Step 1

Put the peeled shrimp into a bowl where you have mixed equal parts fish sauce, soy sauce and oyster sauce (enough to cover the shrimp) as well as the chili garlic sauce (to taste) and 3 large garlic cloves crushed and some curry powder. Cover with plastic wrap and marinate in the fridge for about 2 hours.

Step 2

Thinly slice the onions, green pepper and mushrooms. Chop the parsley and cashews and set aside.

Step 3

Get a nonstick pan hot, add oil to coat the bottom. Sear the shrimp. Do not overcrowd the shrimp so you may need to do two batches. Set the shrimp aside. Clean the pan. Saute the onions, pepper and mushrooms over med-high heat until done. Add tablespoon oyster sauce, tablespoon soy sauce, 2 teaspoons fish sauce and chili garlic sauce (to taste). Add the can of coconut milk. Add the shrimp back in. Bring everything to a simmer.

Step 4

Serve over rice. Garnish with cashews, parsely and lime.

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