Shrimp in coconut – peanut butter sauce

Prep time; 15 mins
Marinate time; 10 mins
Cooking time; 15 mins
Total time; 40 mins
Recipe inspiration;


Shrimp and marinade

500g shrimp
4 tablespoons olive oil
1 teaspoon garlic
¼ teaspoon salt
¼ teaspoon red chili flakes

Vegetables and sauce

1 medium onion
3x halves bell pepper (red, green, yellow)
1 green onion
2 red jalapeno pepper, (optional)
1 cup coconut milk
4-6 tablespoons fish sauce
2 tablespoons peanut butter
2 tablespoons lime juice
1 tablespoon brown sugar
2 teaspoons ground ginger
2 tablespoons parsley leaves


In a large mixing bowl add shrimp, 1 tablespoon olive oil, 1 teaspoon garlic and red chili flakes. Mix well, leave to marinate for about 10 minutes

In a medium bowl add coconut milk, fish sauce, ground ginger, sugar, peanut butter and lime juice. Mix well, put aside

In a skillet or frying pan over medium high heat, bring 1 tablespoon of oil to boil (if using a bigger pan/ skillet, use 2 tablespoons of oil). Add shrimp, cook on both sides until opaque

Transfer shrimps onto a plate, put aside

Boil the remaining 1 tablespoon in the same pan/ skillet. Add onion and peppers, cook until cooked to your liking; or for about 5 minutes

Add the coconut milk-peanut butter mixture to the pan. Bring to a boil then reduce to simmer and for about 5 minutes; or until well cooked. Add a splash of water if needed

Add spring onion, japaleno chilli and parsley leaves, mix well

Add shrimp. Mix well

Serve hot

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