Shrimps with Coconut Milk and Avocado

Coconut is one of my favorite ingredients. I love the flavor, that it’s dairy free and healthy.  Coconuts are highly nutritious and rich in fibre, vitamins and minerals. Unlike cow milk, coconut milk has no lactose so it can be used as a milk substitute by those with lactose intolerance or those of you who want to limit your lactose intake.


Serves 2

  • 12 oz cooked shrimps
  • 1/2 cup sweet onions
  • 1 tbsp coconut oil
  • 1  jalapeño chopped and seeds removed
  • 1 tsp garlic
  • 1 ripe avocado
  • 1/2 cup cilantro
  • 1/2 tsp chili pepper
  • 1 tsp cumin
  • 1/2 tsp black pepper
  • 1/2 tsp sea salt
  • 3/4 light coconut milk


  1. Heat the pan on medium heat and add the coconut oil
  2. Once the coconut oil is melted, add the sweet onions and sauté them for about 3 minutes
  3. Add the jalapeño, garlic, black pepper, cumin, chili peppers, salt, and sauté them all until they’re soft
  4. Put the cooked shrimps and sauté them together with everything else for another 4 minutes
  5. Add the coconut milk and sauté for another 5 minutes and until it turns to a thicker sauce
  6. Serve it with cooked brown rice and top it with avocados and cilantro
  7. Serve and enjoy 🙂