Shrimp With Coconut-Vanilla Sauce
35 mins (prep 15, cooking 20)
11 ingredients
4-6 servings
Recipe from "The Vanilla Chef" written by Patricia Rain (The Vanilla Queen.) You can find this and more at This is a very rich dish based on a Tahitian recipe. You can use light coconut milk or substitute evaporated milk for the cream if you wish to lighten the recipe some.

Categories:  served-hot , <-60-mins , fruit , coconut , shrimp , taste~mood , romantic , nuts , equipment , appetizer , south-west-pacific , time-to-make , presentation , main-dish , shellfish , seafood , savory , stove-top ,
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Serving Size (112.42 g)
Servings 4
Amount per Serving
Calories 372.94 Calories from Fat 360.09
% Daily Value *
Total Fat 40.01g 246.21%
Saturated Fat 24.16g 483.15%
Trans Fat 0.0g %
Cholesterol 81.04mg 108.05%
Sodium 29.37mg 4.9%
Total Carbohydrate 4.14g 5.52%
Dietary Fiber 0.99 g 15.84%
Sugars 3.15 g %
Protein 2.24g 17.94%
Vitamin A 869.51IU% Vitamin C 1.61mg%
Calcium 45.72mg% Iron 0.8mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large shrimp, dark rum, vanilla bean, freshly ground black pepper, lemon wedge