Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in place of soy sauce and gluten-free hoisin sauce in this dish.


"Pounding fragrant things - particularly garlic, basil, parsley - is a tremendous antidote to depression." -Patience Gray, Author and artist

The refrigerator light goes on...

The combination of the rich Asian flavors of the coconut milk, garlic, lime, ginger, hoisin and basil work amazingly well with the sweet shrimp.

Roasting the shrimp in the oven is a perfect way to cook the shrimp, but they are also great on the grill. It is best to put them on skewers first. Use two skewers and arrange the shrimp like the rungs of a ladder before putting them in the marinade. This makes them easy to handle on the grill.

These shrimp are great served with the peanut sauce but are terrific as leftovers. They make great sandwiches or you can cut them up and toss them into salads.


Thai Coconut Shrimp

Servings: 4 | Serving size: 4 ounces shrimp and 2 tablespoons peanut sauce

Cooking Time: 30 Minutes (does not include marinating time)

This recipe can easily be multiplied and the chilled leftover shrimp are delicious in salads or sandwiches.

We recommend serving with Coconut Rice [Coconut Rice - Low Sodium Version] as well as Thai Cucumber Salad or Bok Choy Slaw and garnished with Thai Peanut Sauce.

Thai Coconut Shrimp recipe from Dr. Gourmet


  • 1/2 cup reduced-fat (lite) unsweetened coconut milk
  • 2 cloves garlic (minced)
  • 2 Tbsp fresh lime juice
  • 1 Tbsp fresh ginger (peeled and minced)
  • 1 Tbsp low-sodium soy sauce orr gluten-free tamari sauce
  • 1 tsp hoisin sauce or gluten-free hoisin sauce
  • 1 Tbsp pure maple syrup
  • 1 cup Thai or sweet basil (finely chopped)
  • 16 ounces large shrimp (peeled and deveined)

Place the low-fat coconut milk, minced garlic, lime juice, minced ginger, low-sodium soy sauce, maple syrup and basil in a blender and puree until smooth.

Put the shrimp in a zipper bag and add the marinade.

Seal tightly and place in the refrigerator for at least 3 hours (overnight is best). Turn the bag from time to time to redistribute the marinade.

When ready to cook, preheat the oven to 400°F.

Place a large skillet in the oven and let heat for at least 10 minutes.

Add the marinated shrimp to the skillet.

As they sear on one side, top the other with about half of the marinade.

The shrimp will grill fast and should be turned after about three minutes.

Spread the remaining marinade over the top of the shrimp and grill for another 4 – 5 minutes.

Serve over Coconut Rice with 2 tablespoons of Thai Peanut Sauce.

Nutrition Facts

Serving size: 4 ounces shrimp with sauce

Servings: 4

Amount Per Serving

Calories 130 Calories from Fat 14
% Daily Value
Total Fat 1.5g 0%
    Saturated Fat 1g 4%
    Monounsaturated Fat 0g
    Trans Fat 0g
Cholesterol 185mg 61%
Sodium 300mg 13%
Total Carbohydrates 6g 2%
    Dietary Fiber 0g 0%
    Sugars 4g
Protein 24g
Vitamin A 0% Vitamin C 4%
Calcium 7% Iron 6%
Vitamin K 20mcg Potassium 400mg