ONE POT SHRIMP IN COCONUT SAUCE - RECIPE FROM BRAZIL 🇧🇷

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining flavor.

shrimp

🥗Healthier: chicken

💰Cheaper: tofu

Chicken or tofu can be more affordable protein alternatives.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: Worcestershire sauce

Soy sauce is a lower-sodium option that adds umami.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is budget-friendly and neutral in flavor.

Place the peeled shrimp in a bowl with 1 tablespoon of oil, one minced garlic clove, ½ teaspoon salt, and ½ teaspoon black pepper. Toss to coat and let marinate while cooking the vegetables.

Heat a large skillet over medium heat with 2 tablespoons of vegetable oil. Add the onion and bell pepper and let cook for approximately 3 minutes.

Add the 2 coarsely chopped garlic cloves and cook for about 1 minute. Add the canned diced tomatoes, basil, and cilantro/parsley. Let cook for about 2 minutes. Transfer the cooked vegetables to a blender and set aside.

Add the 2 remaining tablespoons of oil to the skillet and cook the shrimp for 2 minutes, then flip and cook for another 1-2 minutes or until it starts getting pink. Transfer the shrimp to a plate or bowl.

Add the coconut milk, chicken/vegetable broth, lime juice, ground ginger, paprika (optional), and the remaining salt and pepper to the cooked, reserved vegetables and blend everything until vegetables are completely ground and mixture is homogeneous.

Transfer blended mixture to the skillet and bring to a boil; then reduce to simmer and cook for about 5 minutes. Add the cream cheese and stir until melted and the sauce is creamy and homogeneous.

Add the cooked shrimp to the skillet and toss to coat. Garnish with basil leaves, chopped cilantro/parsley, and slices of red jalapeno pepper if desired. Serve over white rice (preferably) or noodles.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens