Shrimps In Spicy Coconut Cream Sauce

Shrimps, or any kind of seafood for that matter, paired with Coconut cream is a match made in heaven! I really love this recipe because not only is it extremely delicious, but it is also so easy to make. It is a one-pan dish that is ready in less than 30 minutes, and don’t we all love 30-minutes dinners? The key to nailing this recipe is to use really fresh Shrimps and coconut cream. Of course, you can substitute coconut cream with coconut milk, but you would be sacrificing that delicious creaminess of the coconut cream. Enough talk, let’s get right to the recipe!

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Keyword: bang bang shrimp, Coconut, Seafood, SHrimp
Author: ceefade


  • 1/2 pound of Raw Peeled Jumbo Shrimp
  • 2 cups of Coconut Cream
  • 1/2 cup of Jalapeno (sliced)
  • 2 tbsps of Garlic (minced)
  • 2 tbsps of Onions (minced)
  • 2 tbsps of Red Bell Pepper (minced)
  • 1 small Lemon
  • 1 handful of Parsley (chopped)
  • Paprika, Salt & Black Pepper


  • Saute the shrimps in Olive oil for about 3-5 minutes, flipping the shrimps halfway through the cooking time. Season with paprika, salt, and black pepper. Be careful not to overcook the shrimps so you don’t end up with rubbery shrimps.
  • Once cooked, remove the shrimps from the pan and set aside.
  • Add a knob of butter to the same pan and saute the onions for about 2-3 minutes till translucent and fragrant. 
  • Add the minced Garlic, Jalapenos and red bell peppers. Saute for 1 minute.
  • Add the coconut cream to the pan, stir and let simmer on low for 5 minutes. Season with salt, black pepper, and the juice of one lemon.
  • Return the shrimps to the pan and stir to coat the shrimps with that deliciously spicy sauce.
  • Finish up with a handful of chopped parsley and serve over a bed of steamed basmati rice.
  • Enjoy!


8 Comments Add yours

  1. Edward Minelli says:

    please be aware that the plural of shrimp is shrimp

    1. ceefade says:

      😊😊 Thank you, Edward!

    2. Andrew says:

      So petty…even if it is correct…why not just comment on the wonderful food!

      1. ceefade says:

        Thanks, Andrew. I appreciate it. 💕

  2. Melody Silva says:

    can you use coconut milk instead of coconut cream?

    1. ceefade says:

      Hi Melody. Great question! Yes, you can use coconut milk, but you may have to thicken the sauce a little with about a tablespoon of flour or cornstarch.

  3. Amy says:

    hiya, I think I’m struggling with the quantities as I’m cooking – when I put 2 tablespoons of frozen minced onion in the pan, it didn’t look like very much compared to how it looks on the video – but is that okay? thanks!

    1. ceefade says:

      Hi Amy! Thanks for visiting my page! The great thing about this sauce is you can be flexible with the amount of ingredients you use. You can increase the amount of onions used or use the 2 Tbs. Either way, it would turn out great! Please let me k ow how it turned out. Thanks Amy!

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