Coconut Shrimp

We ate a version of this every night in Placencia, Belize while we were there for our honeymoon. It has become a staple in our household. The coconut cream we use is Coco Lopez. You can find it on Yes, it is processed, but it is such tasty, tasty processed food.


  • 3/4 # (12 jumbo) shrimp, shelled (they call to leave the tails, I like removing everything)
  • 2 T olive oil or peanut oil
  • ½ T ginger (small thumb-size), finely chopped or grated
  • ½ T garlic (2 cloves?), chopped
  • 2 t coconut powder (optional)
  • 1-2 T coconut creme, like Coco Lopez (it can be a little too sweet so bring it down if you like. It’s almost as sweet as my Nonnie, and, man-oh-man is my grandmother sweet)
  • salt & pepper to taste
  • cilantro (optional)
  • hot sauce, like Marie Sharps (which we find at Rainbow Grocery, but you can buy on Amazon)


  1. Chop or grate garlic and ginger.
  2. In a 12″ pan, heat oil over medium flame.
  3. Add ginger and garlic. Cook for a couple minutes, making sure not to brown the garlic.
  4. Add shrimp and coconut cream, cook for 3-5 minutes or so. You want them cooked until a little pink. Over-cooked shrimp will be too tough.
  5. Serve over rice.
  6. Garnish with cilantro and a bit of hot sauce.

Adapted from a Chabil Mar recipe.

Serves 2

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