This comforting dish features tender fresh shrimp coated in a velvety, homemade coconut milk sauce. Unlike many recipes that rely on canned coconut milk, this version extracts fresh coconut milk by steeping grated coconut in boiling water, resulting in a brighter, more authentic flavor profile. The sauce is lightly thickened with rice flour and enriched with butter, creating a luxurious texture that clings perfectly to the shrimp. A tablespoon of sweetened condensed coconut adds a subtle depth of flavor, though this can be omitted for a savory preference. Its an elegant yet simple meal that comes together in under forty minutes, making it perfect for a romantic dinner or a special weeknight treat. Serve over steamed rice to soak up every drop of the aromatic sauce.
Shrimp In Coconut-Milk Sauce
Description
This comforting dish features tender fresh shrimp coated in a velvety, homemade coconut milk sauce. Unlike many recipes that rely on canned coconut milk, this version extracts fresh coconut milk by steeping grated coconut in boiling water, resulting in a brighter, more authentic flavor profile. The sauce is lightly thickened with rice flour and enriched with butter, creating a luxurious texture that clings perfectly to the shrimp. A tablespoon of sweetened condensed coconut adds a subtle depth of flavor, though this can be omitted for a savory preference. Its an elegant yet simple meal that comes together in under forty minutes, making it perfect for a romantic dinner or a special weeknight treat. Serve over steamed rice to soak up every drop of the aromatic sauce.Ingredients
Directions
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Grate fresh coconut (about 2 cups from 1 coconut) and combine with the boiling water.
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Let the mixture stand for 15 minutes, then strain, pressing the liquid from the solids to extract the coconut milk.
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In a small bowl, mix the rice flour with the cold water to create a smooth slurry.
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Heat a large skillet or wok over medium heat and melt the butter.
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Add the chopped onion to the skillet and saut until softened and fragrant, about 2 minutes.
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Pour the strained fresh coconut milk into the skillet with the onions.
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Stir the rice flour slurry again to ensure it is smooth, then slowly stir it into the coconut milk mixture.
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Bring the sauce to a gentle simmer, stirring constantly until it thickens slightly, about 3-5 minutes.
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Add the fresh medium shrimp to the simmering sauce.
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Cook the shrimp, turning occasionally, until they are pink and opaque, about 3-4 minutes.
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Stir in the canned sweetened coconut if desired, or omit for a savory sauce.
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Season with salt and pepper to taste.
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Serve immediately over steamed rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 769.3kcal
- % Daily Value *
- Total Fat 32.8g51%
- Saturated Fat 19.9g100%
- Cholesterol 754.6mg252%
- Sodium 1620.8mg68%
- Total Carbohydrate 27.4g10%
- Dietary Fiber 2.0g8%
- Sugars 2.6g
- Protein 94.7g190%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
