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Prawns with Vanilla Coconut Sauce

© 2024 |

If you think preparing prawns during workweek is too hard, think again. This easy delicious sauce made with dark rum, vanilla bean and coconut milk goes beautifully with plump white tiger prawns and is done in 15 minutes. Dinner is ready. Serve over some garlic rice, pasta or some crusty bread to dip into the sauce!

  • 600 g White tiger prawns, peeled, deveined, tails intact
  • 1 Vanilla bean, sliced lengthwise
  • 2 tbsp Coconut or olive oil
  • 120 ml Dark rum (I used Captain Morgan)
  • 240 ml Coconut milk (preferably full-fat)
  • 1 Organic lemon, zested and juiced
  • 2 tbsp Ginger root, peeled and grated
  • Sea salt
  • Lemon wedges for garnish
  • Parsley, chopped, for garnish
  1. Peel, devein and clean shrimp, keeping tails on. Use the paper towels to dry them. Cut thevanilla bean lengthwise and scrape seeds out of the vanilla.
  2. Heat the coconut oil in a large frying pan over medium-high heat. Add the prawns and saute for 2-3 minutes and or until they have turned pink. Remove them from the pan and set aside.
  3. Add dark rum and the scraped vanilla seeds together with the husk to the pan and reduce the rum to about 2 tablespoons. Add the coconut milk, lemon zest, juice, and ginger and reduce the mixture by half. Taste and season with salt.
  4. Return the prawns to the pan and cook for 1-2 minutes or until heated through. Garnish with lemon wedges and parsley.

© 2024 |

© 2024 |


Tom 24/6/24 12:38's time for prawns, thanks for the reminder.

Lola Martínez 24/6/24 14:04

Eres especialista en combinar ingredientes para mí inimaginables, pero estoy segura que aciertas al presentar el plato. El marisco no le gusta a todo el mundo pese a lo que pueda parecer y hay que prepararlo apetecible para que atraiga la atención de los comensales. Como el tuyo.

[Reply] 24/6/24 14:38

The sauce sounds really wonderful Angie, what a great summer recipe!

Brian's Home Blog 24/6/24 15:05

OH! That's gotta be so darn good!

eileeninmd 24/6/24 15:59

Sounds delicious, I love shrimp! Take care, have a wonderful week!

papillonmyosotis 24/6/24 16:40

So yummy, a nice et delicious recipe.
Have a great week.

Anonymous 24/6/24 16:43

So yummy.

LoveT. 24/6/24 18:49

This is a very aromatic dish, the recipe sounds great.

Pedro 24/6/24 21:29

Wow! What prawns so well accompanied! I love the dish,

valentina 24/6/24 21:59

I love vanilla is savory dishes. This looks really incredible! :-) ~Valentina

DEZMOND 24/6/24 22:51

Very unusual combo for a savory dish indeed.

Cooking Julia 24/6/24 23:34

That looks absolutely fabulous!!

roentare 25/6/24 00:32

Cant imagine what the flavour will be like

Ben | Havocinthekitchen 25/6/24 01:28

Wow - I never would have thought of using vanilla seeds for savoury dishes especially seafood. This sounds unique and intriguing!

Citu 25/6/24 01:51

Me gusta los langostinos. Gracias por la receta. Te mando un beso.

babYpose 25/6/24 07:06

This looks good, vanilla coconut sound tempting. Thank you for the recipe.

Margaret D 25/6/24 09:39

That's a really yummy one for me Angie.

Paola 25/6/24 11:13

Adoro questa ricetta!!! E' fantastica...

David M. Gascoigne, 25/6/24 12:22

We had a dish with shrimp and coconut milk for dinner last night. We hadn’t made it for a while and it was delicious!

My name is Erika. 27/6/24 02:56

This looks yummy. I love how you always have something (which to me) is unique for the dish. I never heard of vanilla bean and prawns.

David 28/6/24 18:28

Hi Angie, We love prawns and we like them with coconut so this is a highly desirable entree for us! The problem is that we rarely cook seafood at home. Take Care, Big Daddy Dave

sherry 1/7/24 02:43

Rum and coconut milk and vanilla and ginger? I am all in!

Anonymous 11/7/24 01:52

This is another dish I want to make soon. We just bought some beautiful shrimp from our farmers market (from Alaska) and I’m very excited to try some different dishes with them. David


As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!

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