Spicy Shrimp with Tangy Coconut Sauce

Spicy Shrimp with Tangy Coconut Sauce

  • Prep: 10 min
  • Cook Time: 8 min
  • Total: 18 min
  • Serving: 4 Servings

Serve these succulent pieces of jumbo shrimp in a tangy coconut sauce as a delicious starter for your next dinner party.


  • 1/3 cup purchased unsweetened coconut milk
  • 1 teaspoon cornstarch
  • 3 teaspoons wasabi paste
  • 2 teaspoons fresh grated ginger
  • 2 tablespoons lime juice
  • 1 pound fresh or frozen jumbo shrimp in shells (about 15 to 18), peeled and deveined
  • 2 teaspoons cooking oil
  • 1 tablespoon soy sauce
  • 1 tablespoon minced garlic
  • 1/4 to 1 teaspoon crushed red pepper


  1. Make the dipping sauce by mixing the coconut milk and cornstarch together in a small saucepan and then cooking over low heat for 4 minutes. Set aside to cool.
  2. In a small bowl, stir the wasabi paste, ginger and 1 teaspoon of the lime juice together until combined. Stir into the cooled coconut milk mixture and then place in the refrigerator to chill.
  3. Heat the oil in a large wok or sauté pan for 35 seconds, and then add the shrimp and sauté for 2 minutes.
  4. Add in the soy sauce, garlic and red pepper and cook mixture for 1 additional minute.
  5. Remove the shrimp mixture from the heat and toss with the remaining lime juice. Serve immediately along with the coconut dipping sauce.


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