Kanwal’s Healthy Corner: Creamy Coconut Shrimp

By Kanwal Ullah

Shrimp is one of my favorite protein choices. You can bake it, fry it or sauté it. However you like shrimp, it’s always a great source of low fat protein. One of my favorite ways to enjoy shrimp is when it is cooked in a creamy sauce and then served on a bed of rice or steamed veggies! My recipe below for Creamy Coconut Shrimp is both light and creamy, thanks to the use of light coconut milk! I hope you enjoy the recipe below for Creamy Coconut Shrimp.


  • 1lb uncooked shrimps, tails and shells removed
  • 1TB canola oil
  • 1/2c unsweetened, shredded coconut
  • 2tsp cumin powder
  • 2tsp coriander powder
  • 2 green chilies, thinly sliced
  • 1 tomato, chopped
  • 1/2c light coconut milk
  • Salt/pepper to taste


Add the oil to a sauté pan and place on medium heat. Once hot, add the coconut, cumin powder and coriander powder. Once the coconut has browned, add the chilies and tomatoes. Sauté for 3-5 minutes. Add the coconut milk and shrimp. If mixture is too thick, add some water. Add salt/pepper to taste. Simmer for 10 minutes. Enjoy over a bowl of steaming vegetables or brown rice. If too spicy, serve yogurt on the side. Enjoy!

Servings: 4

Top image courtesy of FoodAsRX.Blogspot.com

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