Description
A recipe for making shrimp coated in a creamy coconut sauce.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 shallot, minced
- 1/2 cup chicken broth
- 1/2 cup full-fat coconut milk
- 1/4 cup unsweetened shredded coconut
- 1 tbsp lime juice
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
- Salt and pepper to taste
Instructions
- Pat the shrimp dry and season lightly with salt and pepper.
- Heat olive oil in a large skillet over medium heat.
- Add shrimp and cook for 1-2 minutes per side until pink. Remove shrimp from the skillet and set aside.
- Add minced garlic and shallot to the same skillet and cook until fragrant, about 1 minute.
- Pour in chicken broth and bring to a simmer. Cook for 2 minutes, scraping up any browned bits from the bottom.
- Stir in coconut milk and shredded coconut. Simmer for 3 minutes.
- Whisk in the cornstarch slurry and cook until the sauce thickens slightly, about 1 minute.
- Stir in lime juice. Taste and adjust seasoning with salt and pepper if needed.
- Return the cooked shrimp to the skillet and toss to coat in the sauce. Cook for 1 minute to heat through.
- Serve immediately.
Notes
- You can toast the shredded coconut separately before adding it to the sauce for a deeper flavor.
- For a richer sauce, use heavy cream instead of some of the coconut milk.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 450
- Fat: 22
- Saturated Fat: 15
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 2
- Protein: 25
- Cholesterol: 200
Keywords: coconut shrimp, creamy sauce, quick seafood, shrimp recipe