Shrimp in Coconut Sauce


Shrimp in Coconut Sauce
Preparation time
Cooking time


For 4 Person(s)


  • 2 tablespoon(s) Margarine
  • 1 medium onion, chopped
  • 1 small sweet pepper, julienne
  • 1 medium tomatoes, diced
  • 1/8 teaspoon(s) salt
  • 1/8 teaspoon(s) Grace Caribbean Traditions Black Pepper
  • 1 sprig(s) thyme
  • 1 can(s) Grace Coconut Milk
  • 1 teaspoon(s) brown sugar
  • 24 large shrimps, peeled, and deveined
  • 2 teaspoon(s) chives

Shrimp in Coconut Sauce Directions

  1. In a large skillet melt Grace Hello Margarine, add chopped onion, julienne sweet pepper and saute for 2 minutes.
  2. Add diced tomatoes, cook for an additional minute. Add Grace Caribbean Traditions Black Pepper and thyme.
  3. Cook until vegetables are clear and flavours are fully developed, for approximately 3 minutes.
  4. Add 1 can Grace Coconut Milk and stir, add brown sugar, stir until granules are dissolved, lower flame and allow to reduce by half.
  5. Remove thyme sprigs. Add shrimp, cook for 3 minutes or until shrimp tails curl and turn pink.

    To Serve: Serve hot with your favourite Grace Pasta, or starch of your choice, garnished with chives.

    Method Note: How to de-vein shrimp- Use a small scissors (manicure scissors can be used) with a point to slit the back side of the shrimp. As you slit the shells you will cut into meat a bit exposing the vein. Use the tip of the scissors to lift the vein, the grab it with your fingers and discard.

    Recipe Note: Grace Coconut Milk Powder may be substituted for Grace Coconut Milk. Reconstitute powder according to package instructions.

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