Description
Creamy coconut shrimp recipe brings Southeast Asian flavors to your dinner table. Succulent prawns swim in rich coconut milk sauce, delivering complex spices and delightful textures you’ll savor with each delectable bite.
Ingredients
Scale
- 1 lb (454 g) large shrimp, peeled and deveined
- 1 can (13.5 oz or 400 ml) full-fat coconut milk
- 1 tbsp (15 ml) red curry paste
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) coconut oil
- 1 tbsp (15 ml) fresh ginger, grated
- Juice of 1 lime
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 tsp (5 ml) brown sugar
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Warm coconut oil in a spacious skillet at medium temperature until it shimmers slightly.
- Introduce minced garlic, grated ginger, and diced onion, allowing them to dance and release aromatic flavors for 2-3 minutes.
- Incorporate vibrant red bell pepper, sautéing until it softens and becomes slightly translucent.
- Blend in rich red curry paste, stirring vigorously to activate its deep, complex flavors.
- Stream coconut milk, splash fish sauce, and sprinkle brown sugar into the pan, creating a harmonious sauce that gently bubbles.
- Carefully nestle shrimp into the simmering liquid, cooking until they transform from translucent to a beautiful coral pink, approximately 3-4 minutes.
- Finish the dish with a bright squeeze of fresh lime juice, then delicately season with salt and pepper to taste.
- Transfer the fragrant, creamy mixture over fluffy jasmine rice, crowning the plate with a generous handful of fresh cilantro leaves for a burst of herbaceous freshness.
Notes
- Swap coconut oil with vegetable or olive oil if unavailable, maintaining the same cooking temperature for consistent flavor.
- Reduce red curry paste for milder palates, adjusting spiciness to personal preference without compromising the dish’s authentic taste.
- Use frozen shrimp as a convenient alternative, thawing completely and patting dry to prevent excess moisture during cooking.
- Transform into a vegetarian version by replacing shrimp with firm tofu or mixed vegetables like zucchini and eggplant, preserving the creamy coconut sauce’s rich essence.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 290 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 18 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 195 mg