Prawns In A Coconut Creole Sauce

We are continuing our Caribbean season with one of my favourites…. prawns in a coconut creole sauce. Prawns are one of the staple dishes in the Caribbean and taste different each time. I had something similar served to me in an amazing restaurant in Ponce in Puerto Rico and I wanted to recreate something similar but with a twist. The restaurant was called the Patio Bar and the chef was so chuffed when I praised him… and even more so when I told him it was my favourite dish of the Caribbean! It tastes sweet and tangy with a hint of spice and is utterly delicious served with plantain crisps and coconut rice. Mmmmmm!

I implore you to use fresh prawns if you can …. uncooked is even better as prawns become rubbery when reheated and then you can control your level of salt intake as they add a bucket load of salt to preserve the prawns. Even using frozen raw prawns (they freeze brilliantly) is better than cooked ones. If you are using frozen ones just pop them in a bowl of boiling water for 2 minutes and then they’re half defrosted and easy to peel. Since moving to Spain I only use fresh raw prawns (which I sometimes freeze) as they are so abundant and good value, however, I do know they are not always readily available in some countries so choose your highest quality prawns wherever you are. There are lots of different varieties but the ones I am using here are gumbas and are large prawns but you can use any variety.

raw prawns
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Peel your prawns and set them aside while you are making your sauce. Chop your onions, garlic and chilli and sweat in coconut oil over a low heat for 7 minutes or until soft checking every minute to avoid burning. Add freshly grated (if possible) turmeric and cook for 1 minute. Add the chopped herbs, tomato pureé and chopped tomatoes (I always grate mine as it saves removing the skins which are intact when grated).



Add the stock and white wine and cook for 10 minutes until it thickens slightly. Add the cayenne and coconut cream. The sauce is not meant to be thick which is why I don’t add any thickening agents, however, if you want a thicker sauce add some flour or arrowroot to the onion mixture before you add the liquid.

Add your prawns and cook for 5-10 minutes until cooked through.


This is delicious served with my coconut rice and plantain crisps…. even with a mojito on the side!




plantain nutritional value


Prawns In A Coconut Creole Sauce
Serves 4
Prawns in a tropical creole sauce
  1. 1 kilo uncooked prawns
  2. 1 medium onion
  3. 2 cloves garlic
  4. 3 tablespoons coconut oil
  5. handful chopped parsley
  6. handful chopped coriander
  7. 1 small red chilli
  8. 1 teaspoon grated turmeric
  9. Flesh of 2 tomatoes
  10. 2 tablespoons tomato pureé
  11. 200 ml white wine
  12. 400 ml fish or chicken stock
  13. 100 ml coconut cream
  14. 1/2 teaspoon cayenne pepper
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  1. Chop the onion, garlic and chilli and cook for 7 minutes in the coconut oil until soft.
  2. Add turmeric and cook for 1 minute,
  3. Add herbs, tomato purée and chopped tomatoes and mix thoroughly.
  4. Add stock and wine and cook for 10 minutes until slightly reduced.
  5. Add coconut cream, cayenne pepper and seasoning and cook for 2 minutes stirring continuously.
  6. Add the prawns and simmer for 5-10 minutes until cooked through.
  7. Delicious served with coconut rice and topped with plantain chips.
  1. If you wish to make a thicker sauce add 1 tablespoon of flour, arrowroot or cornflour before adding the liquids.
  2. If you wish to save time, instead of peeling your tomatoes, cut them in half and grate them holding onto the skin as the skin remains intact when grating.
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