Description
This Thai Inspired Creamy Coconut Shrimp recipe features succulent shrimp cooked in a fragrant, creamy coconut milk sauce infused with fresh ginger, garlic, lime juice, and a hint of chili paste. It’s a quick and flavorful dish perfect for a comforting yet exotic weeknight meal, served best over rice or noodles.
Ingredients
Scale
Shrimp and Sauce
- 1 lb large shrimp, peeled and deveined
- 1 can (13.5 oz) full-fat coconut milk
- 2 tsp fresh ginger, grated
- 4 cloves garlic, minced
- 2 tbsp lime juice (freshly squeezed)
- 1 tbsp chili paste (adjust for spice preference)
- 3 green onions, chopped
- 1/2 cup vegetable broth
- 2 tbsp olive oil (for sautéing)
Instructions
- Prepare Ingredients: Gather all ingredients on your counter to ensure everything is ready to cook.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add minced garlic and grated ginger, sautéing for about one minute until fragrant but not browned.
- Cook Shrimp: Add the peeled and deveined shrimp to the skillet. Cook for approximately three minutes on each side, until they turn pink and opaque.
- Add Liquids and Simmer: Pour in the full-fat coconut milk and vegetable broth while stirring gently. Then add freshly squeezed lime juice and chili paste according to your spice preference. Let the mixture simmer gently for five minutes to allow the sauce to thicken slightly and the flavors to meld.
- Garnish: Remove from heat and garnish the creamy coconut shrimp with chopped green onions for a fresh, vibrant finish.
- Serve: Serve the dish hot over cooked rice or noodles, spooning extra sauce over the top for added flavor.
Notes
- Adjust chili paste amount to control spiciness.
- Use full-fat coconut milk for a richer and creamier sauce.
- For an even more authentic flavor, consider adding fresh Thai basil or cilantro as garnish.
- This dish pairs beautifully with jasmine rice or rice noodles.
- Ensure shrimp are fully cooked and opaque before serving to avoid undercooking.
