65 Reviews of Spicy Shrimp In Coconut Milk

From: Kookaburra

On Mar 3, 2004

Just had this for dinner. It's a winner! I was a bit wary about using 2 tablespoons of ground coriander, but it was fine. I omitted the extra 1/2 cup of water and added 1/2 teaspoon crushed chilli to give it a little bit of heat. I also added 3 teaspoons of lime juice at the end of the cooking time. Next time, for our taste, I'd double the amount of salt. A great recipe that will adapt well to fish, chicken, and vegetable curries. Thanks MizzNezz.

From: Artistyc1

On Dec 10, 2003

This dish is AWESOME. Everyone that I serve it to loves it. Though there appear to be many ingredients, it takes only minutes to make.

From: Kelly M.

On Aug 3, 2004

Wonderful dish! I'm not sure if tasted exactly as it should, as I had to cut the recipe down, but the boldness of flavor was fantastic. I like my food a bit hot, not just spicy, and since others here said it wasnt very hot I just added extra cayenne. I cooked the shrimp exactly as stated and they were done perfectly. I also omitted the water. I had lots of sauce left over to dip my bread in...Delicious MizzNexx!

From: William (Uncle Bill) Anatooskin

On Feb 25, 2004

MizzNezz; This recipe rates a minimum of a 12. The sauce was absolutely superb and I served the shrimp (or prawns as we call them) over Sun Dried Tomato Spaghetti. I used 3 teaspoons of Sambal Oelek instead of the cayenne pepper but followed the rest of the recipe as noted. This is now my favorite Shrimp (Prawn) recipe. Thanks so much for sharing and I don't know why it took me so long to try it out. "Uncle Bill:

From: bydzign

On May 20, 2002

This recipe is delicious. It reminds of a dish I had back home in NY at my favorite Indian restaurant — Shrimp Malai. I've missed the dish and now can make it whenever I like! I've made it with seafood, chicken and will try lamb or veal stew meat. I serve it over Jasmine rice which a perfect accompaniment. This rice is light and fluffy and soaks up the sauce. I adapted the dish by adding extra tumeric and a little less than a tablespoon of sugar...yum . Thank you for submitting this wonderful recipe. I've already made five copies for friends who've tried it. Thanks! And keep them coming! . bydzign

From: Miss Louise

On Jan 9, 2007

I've tried several similar recipes and this one is the BEST!!! So good!

From: Pipcat1

On Jan 22, 2007

Yum. I only used 1 can of coconut milk and 1 cup of water. I also used way less oil, maybe 1 or 2 tablespoons tops. Worked out great. I think it is going to taste even better tomorrow!!

From: Sarah&Hannan

On Jun 22, 2007

I thought this recipe turned out really good, and even my sister who generally doesn't care for shrimp enjoyed this recipe. I used lite coconut milk instead and I believe this to have caused the need to simmer a lot longer to get the sauce to thicken. I thought having so much shrimp was a bit much, maybe next time I will use 1/2 - 3/4 the amount of shrimps and add cauliflower, snap peas, or some other veggie to even out the proportion.

From: Ranikabani

On Aug 26, 2002

If you can't find green coriander (it might be called cilantro in your area), you can use coriander powder. However, since coriander powder tends to be a bit gritty, what I do is to put a tsp in a small bowl of water and stir it around. Then let it settle to the bottom (let it sit for about 5 min) and only pour the water into your shrimp dish. Toss out the gritty spice which is at the bottom of the bowl. I hope that helps.

From: currybunny

On Jan 5, 2005

I just made this for the second time last night, and still really like it! Both DH and I love and normally eat much spicier curries, but we both agree this is perfect just how it is. I pre-cook a chicken breast and just throw it in at the end to heat up. Served with rice and garlic roti, this is such an easy, tasty weeknight dinner, thanks to MizzNezz for posting!