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Coconut Vanilla Shrimp

4 servings


Gluten Free Low Sodium Dairy Free Featuring BC Products

Nutritional Facts Per Serving

46.8 g
6.3 g
2.2 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 448
  • Fat 36.7 g 56 %
    • Saturated   23.3 g
    • + Trans 0.2 g 24 %
  • Cholesterol 119 mg
  • Sodium   131 mg 5 %
  • Carbohydrate 6.3 g 2 %
    • Fibre   2.2 g 9 %
    • Sugars   2.5 g
  • Protein 46.8 g
    • Vitamin A 4 %
    • Vitamin C 7 %
    • Calcium 5 %
    • Iron 38 %


  1. Place oil in a large skillet or wide pot set over medium-high heat. When hot, add shrimp and cook about 1 to 2 minutes per side, just until cooked through. Transfer shrimp to a plate.
  2. Add rum and vanilla to the pan, bring to a boil and cook until rum is reduced to about 2 Tbsp. (If using a gas stove, be careful not to let the flame ignite the rum, which could happen if you swirl the pan too much.)
  3. When rum has reduced, combine orange juice and cornstarch in a small bowl. Add the mixture to the pan, along with coconut milk and cayenne pepper. Bring to a simmer and cook sauce 2 minutes, until lightly thickened. Season sauce with salt, to taste.
  4. Return shrimp to the pan and heat through 1 to 2 minutes. Serve garnished with a few mint or cilantro leaves and some toasted coconut. Serve the rest of the toasted coconut at the table.

Note: To toast coconut, place in a non-stick skillet set over medium heat. Cook and stir coconut until lightly toasted, about 3 to 4 minutes.

Serving Suggestions

Make a meal of these shrimp by serving them with steamed rice and a green vegetable, such as our Broccoli with Almonds, Orange Zest and Butter recipe.

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