Creamy coconut shrimp is a shrimp lover's dream. The coconut sauce, delicately flavored with ginger, garlic, and peppers, perfectly complements the briny shrimp.
1jalapeño pepper, finely diced, more for garnish if desired
1tablespoonminced fresh ginger root
3clovesgarlic, minced
1can(14 oz.) coconut milk (shake well before opening)
1teaspoonbrown sugar or coconut sugar
2tablespoonsfresh lime juice
1teaspooncornstarch
Cooked rice and fresh basil for serving
Instructions
If shrimp is frozen, thaw under cold running water and pat dry with paper towels.
Heat oil in a large skillet over medium high heat. Add shrimp, season with salt and pepper, and cook until opaque and curled up, about 4 minutes, stirring or flipping shrimp occasionally. Remove shrimp from pan and place on a plate.
Return pan to medium heat and add more oil if desired/necessary. Add onion, bell pepper, and jalapeño and cook until onions are softened, about 4 to 5 minutes. Add ginger and garlic and cook until fragrant, about 1 minute.
Add coconut milk and brown sugar and bring to a simmer.
Meanwhile, combine lime juice and cornstarch in a small bowl. When coconut milk is simmering, add lime juice and cornstarch, stirring. Cook for 2 minutes or until thickened.
Return shrimp and any accumulated juices to pan to warm through, and turn off heat.
Serve immediately with rice and garnish with fresh basil and jalapeños, if desired.
Video
Notes
Nutrition information does not include rice.
For a stir fry style dish: Instead of dicing vegetables, cut them into 1 inch chunks. If desired, additional veggies can be added.
Variations: Add a tablespoon of red or green curry paste with the ginger and garlic. Thai basil can be substituted for basil.
Farm-raised shrimp can be rather high in sodium. Wild-caught shrimp contain about half as much sodium. If you are watching your sodium intake, omit the salt in this recipe and use wild-caught shrimp.