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Shrimp With Coconut Milk

User Rating 3 Star Rating (2 Reviews)


A simple sauce made with coconut milk, rice vinegar, and honey adds flavor to this easy shrimp stir-fry.


  • 3/4 pound peeled, deveined shrimp, fresh or frozen
  • 1/3 cup coconut milk
  • 4 teaspoons white rice vinegar
  • 1 tablespoon liquid honey
  • 1/8 teaspoon red pepper flakes, or to taste
  • 2 teaspoons cornstarch
  • 2 1/2 tablespoons peanut or vegetable oil for stir-frying, divided
  • 1/2 teaspoon minced fresh gingerroot
  • 1/2 teaspoon salt
  • 1 cup de-seeded, diced tomato
  • 1 - 2 teaspoons Chinese rice wine or dry sherry, optional
  • 2 - 3 teaspoons chopped fresh parsley or cilantro, optional


If using frozen shrimp, thaw under cold running water and pat dry. Remove the tails from the shrimp.
In a small bowl, combine the coconut milk and rice vinegar. Whisk in the honey, red pepper flakes, and cornstarch.
Heat 1 1/2 tablespoons oil over medium-high heat. When the oil is hot, add the ginger and stir-fry for a few seconds. Add the shrimp and the salt. Stir-fry the shrimp for about 2 minutes, until they turn pink. Remove from the wok.
Heat 1 tablespoon oil in the wok. When the oil is hot, add the diced tomato. Stir-fry for a minute, then push to the sides and add the shrimp back into the pan. Stir-fry the shrimp for another minute, splashing with a bit of Chinese rice wine or dry sherry if desired. Push to the sides with the tomato.
Whisk the sauce again and pour into the middle of the wok, stirring quickly to thicken. Stir-fry the sauce with the shrimp and tomato for another minute to mix everything together. Stir in the chopped parsley or cilantro if desired. Serve immediately.

More Chinese Seafood Recipes
Main Chinese Recipes File
User Reviews

Reviews for this section have been closed.

 3 out of 5
Shrimp With Coconut Milk, Member Schmitti

A little bland as is. I added 2 tbsps. or fresh lemon juice to bring up the flavour. I used parsley, but would use cilantro the next time for added flavour. I am going to add junks of fresh pineapple the next time I make this, plus another 1/3 cup of coconut milk to make more sauce.

6 out of 6 people found this helpful.

See all 2 reviews

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