Shrimp In Coconut Milk

This vibrant Shrimp in Coconut Milk dish brings the bright, comforting flavors of Southeast Asian cuisine to your dinner table. Large, succulent shrimp are gently poached in a fragrant broth made from a homemade shrimp shell stock, infusing the dish with deep seafood essence. The rich coconut milk creates a luxurious, velvety sauce that balances perfectly with the zesty punch of fresh lime juice and the subtle heat of Aji pepper. Aromatics like onion, scallions, and garlic provide a savory foundation, while fresh peas add a touch of sweetness and color. This meal is quick to assemble yet feels sophisticated enough for entertaining. It pairs beautifully with steamed jasmine rice, which soaks up the creamy sauce. Ideal for weeknight suppers or when you crave something exotic yet simple, this recipe highlights fresh ingredients and bold, harmonious flavors without requiring hours of preparation.

Cooking Method: Boiling, Stewing

Cuisine: Thai

Courses: Main Courses

Difficulty: Intermediate

Servings: 3

Calories: 144.7

Description

This vibrant Shrimp in Coconut Milk dish brings the bright, comforting flavors of Southeast Asian cuisine to your dinner table. Large, succulent shrimp are gently poached in a fragrant broth made from a homemade shrimp shell stock, infusing the dish with deep seafood essence. The rich coconut milk creates a luxurious, velvety sauce that balances perfectly with the zesty punch of fresh lime juice and the subtle heat of Aji pepper. Aromatics like onion, scallions, and garlic provide a savory foundation, while fresh peas add a touch of sweetness and color. This meal is quick to assemble yet feels sophisticated enough for entertaining. It pairs beautifully with steamed jasmine rice, which soaks up the creamy sauce. Ideal for weeknight suppers or when you crave something exotic yet simple, this recipe highlights fresh ingredients and bold, harmonious flavors without requiring hours of preparation.

Ingredients

Large shrimp, peeled and deveined, shells reserved
Fresh thyme
Bay leaves
Black peppercorns
Vegetable oil
Onion, finely chopped
Scallions, finely chopped
Coarse salt
Freshly ground black pepper
Garlic, crushed
Tomatoes, peeled, seeded and chopped
Aji (or red pepper flakes)
Coconut milk
Juice of
Peas, fresh or frozen

Directions

1
Place the reserved shrimp shells in a saucepan along with the thyme sprigs, bay leaves, and black peppercorns.
2
Add 3 cups of water to the saucepan. Bring to a boil over high heat.
3
Reduce the heat to low and simmer until the liquid is reduced by one-third, about 30 minutes.
4
Strain the liquid through a fine-mesh sieve into a measuring cup or bowl. Discard the shells and solids. You should have about 1 cup of shrimp stock.
5
Heat the vegetable oil in a large skillet over moderate heat.
6
Add the chopped onion, scallions, coarse salt, and ground black pepper. Sauté until the vegetables are soft and translucent, about 3 to 5 minutes.
7
Add the crushed garlic, chopped tomatoes, Aji pepper, and the reserved shrimp stock. Simmer until the mixture thickens slightly, about 5 minutes.
8
Stir in the coconut milk, peeled shrimp, lime juice, and peas.
9
Cook until the shrimp turn pink and are just cooked through, turning the shrimp once halfway through. This should take about 3 minutes.
10
Serve immediately over steamed white rice.

Nutrition Facts

Servings 3 cups

Amount Per Serving
Calories 144.7kcal

% Daily Value *
Total Fat 1.2g2%
Saturated Fat 0.2g1%
Cholesterol 258.8mg87%
Sodium 532.9mg23%
Total Carbohydrate 0.3g1%
Dietary Fiber 0.0g0%
Sugars 0.3g
Protein 34.0g68%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/shrimp-in-coconut-milk-2/