Tropical Coconut Shrimp Recipe

coconut shrimp over coconut rice

Our coconut shrimp recipe is a tropical delight.

Imagine prawns simmering in our sauce containing diced onion, fresh garlic, mushrooms, pineapple, savory spices, and coconut milk. Served over a bed of coconut rice.

The flavors are subtle yet rich and tropical.

You will think you are in paradise.

This is a fairly quick dish to put together. Just make sure you defrost your shrimp in the refrigerator the night before.

I remove the shells and tails before cooking. I think it is so much nicer having the tails removed so you can get down to eating instead of having to remove them once this wonderful dish is in front of you.

I like to buy my shrimp at Costco. You can use either the 21 to 31 count or 31 to 40 count. I used the latter amount. Just figure about 8 to 10 shrimps apiece. I serve big men more than little ladies.

When you cook the rice, keep the flame low as it will want to stick and even burn a little because the coconut milk is in there. Not much you can do about it. Just know that it may happen.

I purchase my coconut milk from Trader Joe's as they have a lite version which has less fat.

Dice the onion and mushrooms nice and small so they distribute well throughout the recipe.

This dish cooks up rather quickly so you can get a nice dinner on the table in no time. 

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Tropical Coconut Shrimp Recipe

Serves about 4 people


  • 1 and 1/2 lbs. of tiger shrimp, about 30 to a lb.
  • 1/2 yellow onion, diced
  • 2 button mushrooms, diced
  • 1/2 cup white wine
  • 6 cloves garlic, minced
  • 2 Tbs. olive oil or coconut oil
  • 3/4 cup crushed pineapple in it's own juice, include a little juice
  • 1/2 cup coconut milk
  • 1 tsp. chile powder
  • 1 and 1/2 cups of white rice, long grain, jasmine or basmati
  • 3/4 cup chicken broth
  • 1 and 1/2 cups coconut milk
  • handful of parsley or cilantro, chopped
  • salt and pepper to taste

Directions For Coconut Shrimp Recipe: 

Start by cooking the coconut rice as it will take the longest. Follow the directions on the package just substitute the chicken broth and coconut milk for the water and add 1 tsp. salt. Keep warm.

Add 2 Tbsp. oil to a large frying pan over medium heat. Saute the onion and mushrooms for 10 minutes or until the onion is soft and translucent.

Add the garlic and cook 2 minutes longer, stirring frequently.

Remove to a dish and set aside.

Turn the heat up to high and add a tsp of oil to the pan. Then add the shrimp and wine. Cook the shrimp for about 1 minute turning shirmp over after 30 seconds.

Lower the heat to medium and add the onion mixture, coconut milk, chile powder, pineapple (with a little of the juice), and 1/2 tsp of salt or to taste. Add a little pepper too. Stir well and heat through about 5 minutes. Once it's hot it's ready to serve.

To serve our coconut shrimp recipe, spoon out some coconut rice on a warmed plate and top with the shrimp mixture. Garnish with a sprinkle of chopped parsley or cilantro and enjoy. 

More Fish Recipes

Margarita Shrimp
Baja Fish Tacos
Shrimp Salsa
Mexican Shrimp Scampi
Shrimp Tacos

Return from Coconut Shrimp Recipe to More Mexican Food Recipes 

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Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.

I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)

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-C.M. from 
Queens, New York

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I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!

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Karlovac Croatia

Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.

I have made your enchilada sauce a few times now.  We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.

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Adelaide Australia

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Where good Mexican food is hard to find.

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