Tahitian Coconut Shrimp

Shrimp farming came to French Polynesia in the 1980s, and the islands’ warm, clean water quickly made Tahitian shrimp famous for their size and sweetness. Island cooks, as always, turned to coconut cream, and crevettes à la coco became one of the most loved dishes in local restaurants and homes alike.

What makes it great is the speed and the sauce: in barely fifteen minutes, sweet shrimp are wrapped in a rich, gently sweet coconut cream sauce brightened by lime and ginger. It is the perfect casual lunch — a bowl of rice, a pile of shrimp, and sauce enough to spoon over every grain.

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