Select Category

Shrimp in Coconut Sauce

Shrimp in Coconut Sauce

  • Yield: 4 servings
  • Prep Time: 10 minutes
  • Cooking Time: 25 minutes
  • Print


  • 1 1/2 lb Large shrimp, peeled and deveined
  • 1 tsp Goya® Adobo All-Purpose Seasoning with Pepper
  • 3 tbsp Goya® Olive Oil
  • 2 cups Onion, finely chopped
  • 3 Scallions, sliced very thin, reserve 1 tbsp green part for garnish
  • 3 cloves Garlic, minced
  • 1/2 cup Goya® Tomato Sauce
  • 1 cup Clam broth
  • 13.5 oz can Goya® Coconut Milk
  • 4 cups Cooked white rice, hot


  1. Season shrimp evenly with adobo and set aside.
  2. Heat oil in a pan over medium heat. Add the onion, scallion and garlic and cook, stirring often, until onion is translucent, about 10 minutes.
  3. Stir in tomato sauce and cook for another 5 minutes.
  4. Add the clam broth and coconut milk and bring to a boil. Then, lower heat and simmer for 5 minutes.
  5. Add shrimp and cook, flipping once, until shrimp are just cooked through, about 5 minutes.
  6. Move to a serving plate, garnish with scallion and serve with prepared rice.


Recipe adapted from