Coconut Shrimp

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Coconut Shrimp

Servings 2

Total Time: 30 minutes

Cook Time: 30 minutes

Nutrition Information

calories 371

carbohydrate 10g

protein 43g

fat 18g


  • 1 pound(s) shrimp raw in shell
  • 1 can(s) coconut milk, full fat (403 mL)
  • 2 medium garlic clove(s) minced
  • 1 teaspoon(s) ginger, fresh peeled and minced
  • 1/4 teaspoon(s) sea salt
  • 1/4 teaspoon(s) black pepper freshly ground


  1. Wash prawns or shrimp, but do not shell them.
  2. Place prawns into a medium saucepan with coconut milk, garlic, ginger, salt, and pepper.
  3. Bring to a boil, stirring frequently.
  4. Reduce heat and simmer uncovered 15 minutes. Stir frequently.
  5. Remove from shells and serve warm.

This recipe inspired in part or in whole from here


  1. Just curious how many servings this dish would be? In general how many servings are the dishes with no specific serving size listed?

    1. The shells are actually edible, and offer a lot of nutrients. But if you’re (understandably) not into that, the reason is that keeping the shells on gives the shrimp another layer of flavor. If you want to take the shells off, go ahead – just watch the cooking time because they may cook more quickly that way.

  2. Possibly one of my favorite meals of all time. Even if I quit Paleo today, I would still continue making this. Thank you for this recipe, it was so good!

  3. Made this tonight and loved the flavor! I followed the cook times, though, and the shrimp were super tough. I’m thinking that you need to bring the broth to a boil before you ever add the shrimp. My shrimp were already turning orange well before I achieved the boil, so the 12-15 minutes of simmering was too long :(

  4. Delicious, but I took the shells off the shrimp and cooked the shells in the coconut broth for 10-12 minutes, then strained out the shells and cooked the shrimp in the broth until shrimp were done. Very tasty!!

  5. I thought this was a very mediocre recipe. It has very little flavor and has a kind of oily after taste. I amuse to more flavorful meals and this coould have used some spices or something.Sorry

  6. This recipe was delicious! Forgot fresh ginger at the store, used powdered ginger instead. Was a suitable substitute but fresh probably would have been better. Served over shaved and sauteed brussel sprouts with a squeeze of lime over all. Delish! You have some great recipes!

  7. I’d agree with the bland comment. Maybe I needed to use a better quality of shrimp. However, on the “inspired by link” there appears to be a better (more flavorful) recipe “Verra Moolee (Kerala Prawns in Coconut Milk)”. I’d like to see that one added here.

  8. I used to make something similar to this and it was something my friends would specifically ask for when coming for dinner. For those looking to make it more of a meal, I suggest serving it over thinly shredded raw green cabbage and chives and adding onions and mushroom halves to the shrimp and coconut. The coconut milk will “cook” the cabbage and it gives the dish a bit more texture.

  9. Would it hurt this recipe if I had all the ingredients marinading?

    To keep up with work, workouts, and hobbies, I like to have as many meals as possible prepared on Sunday so I can just throw them in the skillet, oven, cock pot, crank the heat, and save some time. Any info would be appreciated.

    1. Dew Drop – No, I don’t believe it will hurt it at all. If there was lemon in the marinade, it would start to cook the shrimp, but there’s not so it’s fine. Enjoy!

  10. Made this as our first Paleo meal. I personally didn’t think it tasted much different than plain cooked shrimp, but my husband like it and said he could definitely tell there was a different flavor. Will make this one again.

  11. My reccomendation: SHELL OFF and raw! Marinade all the ingredients overnight and cook until the shrimps turn pink and curl up. Less work with a stronger coconut flavor.

  12. Had this tonight. The family loved it. Added extra ginger and red chilis to spice it up. Took the shells off before cooking which was fine. Also thickened the coconut milk to make a thicker sauce. Threw in some chopped green beans and called it supper!

  13. Hi, could anyone please enlighten me as to why we use full fat products ie coconut milk, and not low fat. I am new to this and am trying to drop some weight and full fat products make me nervous :) and I don’t particularly like the full fat taste.

  14. AMAZING!! I’m not a shrimp lover but this dish makes an easy convert. I did make a few additions:
    3 smedium carrots, sliced
    1 red bell pepper, chopped
    dash of red pepper

    Served it over actual brown rice (we like whole grains)

  15. We don’t eat shellfish but I thought maybe I could still do this with a firm fleshed fish. So that’s what we did and it was quite good. We cut it into small chunks so that there would be more surface area to pick up the flavor and it worked. My kids called it coconut fish chunks.

  16. This dish is absolutely delicious! I took trish665’s advice and cooked the shells in the broth first, removed them from the liquid then added the shrimp. I also added a little more garlic and ginger than what is called for in the recipe. Fantastic

  17. Yikes. I tried this and it was a hot mess. The coconut milk didn’t boil even after 30 minutes. The shrimp came out really chewy. Here are my guesses at the problem:

    (1) I tried to double the recipe. Maybe a saucepan doesn’t distribute the heat evenly enough if you have too much liquid?
    (2) We are at altitude (6,500 ft.)… but I think that makes liquids boil more quickly instead of more slowly. Huh.

  18. Loved it. The can of coconut milk should be 14.3 ounces right? This made a very substantial meal for my husband and me. VERY good!

  19. Just finishing a plate of theses shrimp, im impressed! They are not exploding with flavor, but they have a simple and tasty flavor. I used very fresh, small, unshelled shrimp and cooked for about 7-8 minutes. For a guy in his twenty’s I could probably eat a double recipe, but most would be satisfied with just a single.

  20. I looked at this recipe thinking it was the coconut shrimp like served in restaurants as an appetizer. If I wanted to make that, would it still be Paleo! In my mind yes. Something like this, a beaten egg, free range organic, shrimp or prawn shelled, I would pound out slightly to make thinner, dredge shrimp in egg wash, use organic non sweetened coconut, and a small amt of coconut flour. Dip shrimp into this , then place in hot skillet with coconut oil. Not greasy, and still healthy? Would this still be paleo? I suppose you could spray with olive oil or coconut oil and bake too, thank you!

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