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Shrimp Recipe

Shrimp Recipe recipe image
This vibrant shrimp dish combines the rich, creamy texture of coconut milk with the bold, savory punch of dried shrimp and fresh ginger. The addition of chopped dried chili provides a gentle warmth that perfectly complements the sweetness of the seafood. It is an incredibly fast weeknight meal that feels indulgent yet simple to prepare. The aromatic blend of ingredients creates a fragrant sauce that coats the shrimp beautifully, making it a satisfying centerpiece for your dinner table. Serve it over steamed rice or noodles for a complete, comforting meal that balances heat, creaminess, and umami in every bite.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 255.8
Description
This vibrant shrimp dish combines the rich, creamy texture of coconut milk with the bold, savory punch of dried shrimp and fresh ginger. The addition of chopped dried chili provides a gentle warmth that perfectly complements the sweetness of the seafood. It is an incredibly fast weeknight meal that feels indulgent yet simple to prepare. The aromatic blend of ingredients creates a fragrant sauce that coats the shrimp beautifully, making it a satisfying centerpiece for your dinner table. Serve it over steamed rice or noodles for a complete, comforting meal that balances heat, creaminess, and umami in every bite.
Ingredients
  • 2 tablespoons grated fresh ginger
  • 1 pound large shrimp, peeled and deveined
  • 1 dried red chili, seeded and chopped
  • 1/2 cup (120 ml) coconut cream
  • 1 tablespoon dried shrimp, soaked and drained
  • 1 tablespoon vegetable oil
Directions
  1. 1
    Pat the fresh shrimp dry with paper towels and season lightly with salt and pepper.
  2. 2
    Heat the vegetable oil in a large skillet or wok over medium-high heat.
  3. 3
    Add the dried shrimp and chopped dried chili to the hot oil and stir-fry for 30 seconds until fragrant.
  4. 4
    Add the grated ginger and cook for another 30 seconds, being careful not to burn it.
  5. 5
    Add the fresh shrimp to the pan and cook for 2-3 minutes until they turn pink and opaque.
  6. 6
    Pour in the coconut cream and reduce the heat to low.
  7. 7
    Simmer gently for 1-2 minutes until the sauce thickens slightly and coats the shrimp.
  8. 8
    Remove from heat and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 255.8kcal
% Daily Value *
Total Fat 25.8g40%
Saturated Fat 14.2g71%
Cholesterol 58.8mg20%
Sodium 602.8mg26%
Total Carbohydrate 15.2g6%
Dietary Fiber 8.5g34%
Sugars 5.5g
Protein 5.1g11%

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

Note

For a milder version, omit the seeds from the dried chili or reduce the amount used.

Dried shrimp adds a deep umami flavor; if unavailable, you can substitute with a teaspoon of fish sauce or shrimp paste, though the texture will differ.

Ensure the shrimp are fully cooked but not overcooked to maintain a tender texture.

Serve hot with steamed jasmine rice or noodles to soak up the coconut sauce.

Keywords: shrimp, coconut cream, stir fry, spicy, seafood, dinner, quick, easy, ginger, chili, umami, asian style
Read it online: https://www.chefs-mate.com/recipe/shrimp-recipe-24/