Part of meal planning is watching and taking advantage of sales. This last week, one of our local grocery stores had a coupon to buy one pound of shrimp and get a second pound free. Considering most meals we have with shrimp we only use a half a pound, this was a huge savings. I’ll admit, we decided to splurge and focus an entire meal around one of the pounds of shrimp.

Most of the rest of our meal plan was already done when we started considering the shrimp. We didn’t need to produce any leftovers either for a meal or to re-purpose. So, we looked backwards at what we had remaining from the week prior and considered our options.  We had green beans that needed consumed and hadn’t been spoken for yet. And we almost always have a bit of coconut milk in the pantry. So, we cleaned the shrimp, tossed the shells into a stockpot with an onion, covered with water, and simmered for an hour. We strained out the shells, returned the stock to the pot, and added the coconut milk to make a base for the soup. Shrimp, green beans, ginger, and garlic when into a cast iron skillet just until the shrimp were cooked, and then everything in to the pot. If you’re short on time, you could easily use a stock that’s already prepared and save the shells for a later stock (trust me on making a seafood stock –  it’s super simple and is incredibly decadent for the time and effort investment).

Shrimp and Coconut Soup



  • 1.0 pound shrimp
  • 0.5 pound fresh green beans
  • 1.0 clove garlic
  • 8.0 oz coconut milk
  • 8.0 oz stock or broth
  • 2.0 limes
  • 1.0 tsp fresh ginger
  • coconut oil or butter
  • scallions
  • cilantro

Make It!

Peel and devien the shrimp. Take off the tails. Use the tails and shells to make a stock (or save them to make a stock later).

Bring the coconut milk and stock or broth to a simmer. Add the ginger, juice of 1 and 1/2 of the limes (save the last half of the second lime for serving), and smashed garlic. Keep warm.

Saute the shrimp in the butter or coconut oil until they just start to curl. Add the green beans and garlic and continue to saute until the shrimp just starts to turn pink. Pour the coconut milk over the shrimp and be sure to loosen any flavor that may have stuck to the bottom of the pan. Salt and pepper to taste, and serve with scallions, cilantro, and a lime wedge.