Shrimp in Cilantro Coconut Sauce


  • 1 1/4 lbs raw shrimp, peeled and deveined
  • 3 shallots, diced
  • 1/2-16 oz box (8 oz) Rice Noodles, any size
  • 2 tablespoons finely chopped cilantro
  • 2 tablespoons finely chopped garlic
  • 1/2 teaspoon black pepper
  • 1-13.5 oz can Andre Prost Coconut Milk (found in the baking section)
  • 2 tablespoons Fish Sauce

This simple recipe uses Andre Prost Coconut Milk and Fish Sauce to create an elegant Thai flavor.


  • 15 minutes to assemble
  • 10 minutes to cook
  • Total time: 25 minutes


  • 4 Servings


  1. Pour noodles onto a serving tray. Top with reserved shrimp and serve.
  2. Soak the Rice Noodles according to package for sauté.
  3. Using a mortar and pestle (or blender) grind cilantro and garlic into a paste. Add a drop of oil or water, if needed, to ease the blending process. Mix in black pepper.
  4. In a large skillet, heat Coconut Milk over medium-high heat.
  5. Add the cilantro mixture and Fish Sauce. Bring to a boil. Reduce heat and simmer until the sauce thickens slightly.
  6. Add the shrimp and shallots. Stir constantly until the shrimp are well coated with sauce and have just turned pink. With a slotted spoon, remove shrimp to bowl, covering to keep warm.
  7. Drain Rice Noodles and add to cilantro sauce. Stirring constantly, cook until noodles are coated with sauce and firm but tender.
  8. Pour noodles onto a serving tray. Top with reserved shrimp and serve.

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