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Creamy Coconut Shrimp


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Rate this recipe 4.2/5 (84 Votes)


  • 1 lb jumbo shrimp (peeled and deveined with tails off)
  • Salt and pepper
  • 1 tablespoon olive oil
  • 1 green onion (chopped)
  • 1 tablespoon amaretto liquor
  • 1/2 cup coconut milk
  • 1/4 cup heavy cream
  • 2 tablespoons sugar (or less)
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract


Adapted from


Step 1

Step 1: In a wok heat olive oil over medium-high heat. Season shrimp with salt and pepper. Add shrimp and sauté for 2-3 minutes. Add green onions and amaretto liquor. Cooking for another 1-2 minutes until the shrimp begins to caramelize.

Step 2: Remove the shrimp from the pan and set aside. Add to the wok- coconut milk, heavy cream, and sugar. Bring to a boil, reduce heat and simmer (stirring occasionally) until the sauce is reduced by half (about 6 minutes).

Step 3: Add shrimp back into the wok and add vanilla and coconut extracts. Simmer for another 1-2 minutes and serve over rice.
(Makes 4 servings)

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