• 3/4 C water
  • 2 C fresh or dried grated coconut
  • 2 lbs. fresh shrimp, shelled and cleaned
  • 2 onion, finely chopped
  • 3/4 tsp, dried ground chili peppers
  • 1 tsp salt
  • 1/2 C heavy cream


Combine the water and coconut in a saucepan. Bring to a boil, remove from the heat and soak for 30 minutes. Press al the liquid from the coconut and discard the pulp.

Place the shrimp in a saucepan, add the coconut milk, onions, chili peppers salt and cream. Cook over low heat for 20 minutes.

Adjust seasonings and serve hot.

If you use a fresh coconut you may serve mixture in the scooped out shell.

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Submitted 6/13/05.
Source: Own Collection
Submitted By: Sandy Wells
Coconut Shrimp