Menu
Shrimp Mozambique Shrimp Mozambique
Portuguese Shrimp Portuguese Shrimp
Louisiana Shrimp Louisiana Shrimp
Jamaican Shrimp Jamaican Shrimp
Thai Shrimp Thai Shrimp
Sesame Shrimp Sesame Shrimp
Tropical Island Shrimp Kabobs Tropical Island Shrimp Kabobs
Coconut Shrimp Coconut Shrimp
Shrimp Cantonese Shrimp Cantonese
Asian Cherry Shrimp Asian Cherry Shrimp
Garlic Lime Shrimp Garlic Lime Shrimp
New Orleans Shrimp Creole New Orleans Shrimp Creole
Garlic Lemon Shrimp Garlic Lemon Shrimp
Shrimp Scampi Shrimp Scampi
Coconut Fried Shrimp Coconut Fried Shrimp
Shrimp Kabobs Shrimp Kabobs
Citrus Garlic Shrimp Citrus Garlic Shrimp
Cajun Shrimp Cajun Shrimp
Sesame Cilantro Shrimp Sesame Cilantro Shrimp
Garlic Almond Shrimp Garlic Almond Shrimp

West African Shrimp

4 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep/Total Time: 30 min.

Makes

4 servings

Updated: Oct. 15, 2022
My girls have always loved seafood, so I invented a shrimp dish with coconut milk and ginger. They raved; I was delighted. It's great with jasmine rice. —Sharon Scaletta, Johnstown, Pennsylvania
West African Shrimp
West African Shrimp Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 3 garlic cloves, minced
  • 1 tablespoon grated fresh gingerroot
  • 1 tablespoon olive oil
  • 1 can (28 ounces) petite diced tomatoes, drained
  • 1 can (13.66 ounces) coconut milk
  • 2 tablespoons tomato paste
  • 1/2 teaspoon salt
  • 2 teaspoons cornstarch
  • 1 tablespoon cold water
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • Hot cooked rice
  • Minced fresh cilantro, optional

Directions

  1. Place garlic, ginger and oil in a large skillet. Cook and stir over medium-low heat 5-7 minutes or until fragrant. Add tomatoes, coconut milk, tomato paste and salt; bring to a boil.
  2. In a small bowl, mix cornstarch and water until smooth; stir into tomato mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.
  3. Add shrimp. Reduce heat; simmer, uncovered, 4-6 minutes or until shrimp turn pink. Serve with rice and, if desired, cilantro.

Nutrition Facts

1-1/4 cups (calculated without rice): 373 calories, 26g fat (19g saturated fat), 138mg cholesterol, 763mg sodium, 17g carbohydrate (7g sugars, 3g fiber), 23g protein.