Creamy Coconut Shrimp

Velvety coconut shrimp is a shrimp fans dream. The coconut sauce, delicately seasoned with ginger, garlic, and peppers, completely complements the briny shrimp.

Creamy Coconut Shrimp

Creamy coconut shrimp is typically found on Chinese-style buffets, its not really traditional Chinese cuisine but more of a blend meal. It advises me of Thai recipes that have creamy curry sauces made with coconut milk.

Creamy Coconut Shrimp

Why youll like it: A favorite on Chinese buffets, creamy coconut shrimp is easy to prepare in your home therefore much better.
The length of time it takes: 40 minutesEquipment youll need: large skilletServings: 6 (generous).

Recipe Overview

This recipe is not a curry although you might easily add curry powder or curry paste to it. In addition, in contrast to the bite-sized veggies you d find in a Thai curry, in this meal, diced veggies are included right into the sauce.

Im really thrilled about this recipe since velvety coconut shrimp is very excellent! Wouldnt you concur that coconut and shrimp go truly well together?

Lets gone through the recipe here to get you started and respond to some typical concerns. Look for the recipe card near completion of the post for measurements, guidelines, and nutrition information.

When its hot, add the shrimp to the pan. Cook the shrimp, stirring regularly, up until its pink, nontransparent, and curled up. Do not overcook the shrimp because it tends to get chewy.

Make It Your Own.

Storage & & Reheating Tips.

Reheat individual portions in the microwave in thirty-second increments, stirring each time, up until warmed through. Do not overheat it. Bigger parts can be warmed up in a frying pan.

Idea: If you prepare ahead, take the shrimp out of the freezer the night prior to and refrigerate it. It will probably still be gently frozen by dinner time however will thaw a lot more rapidly.

Youll require a big frying pan to prepare in, a sharp knife and a cutting board, and a colander to wash the shrimp in if its frozen. Thats basically it. Sounds easy?

More Shrimp Recipes.

If you have leftovers, refrigerate them without delay in a covered container for as much as three days.

Stir the lime juice/cornstarch mixture into the sauce. It will help thicken the sauce somewhat.

About This Recipe.

Pour in the coconut milk and include the sugar. Stir well and bring the sauce to a simmer. While thats happening, squeeze a couple tablespoons of lime juice from the lime halves into a little bowl. Stir the cornstarch into the lime juice up until its smooth.

All that shrimp and creaminess may sound rather decadent however in fact one generous serving is only 277 calories. The shrimp is gently sautéed (not breaded and deep fried!) in your option of coconut oil or olive oil. The sauce obtains its creaminess from delicious coconut milk rather than butter and cream.

Shake the can of coconut milk vigorously before you open it. Get the brown sugar and cornstarch out of the pantry.

Leftover Love.

Velvety coconut shrimp is surprisingly easy to make though it sounds kinda fancy. A bit of slicing, a little bit of sautéing, and a little bit of stirring, and youre practically there. No fancy techniques to discover or unique components to buy, its just plain cooking.

Simmer for a couple of minutes, then put the shrimp back into the pan. Briefly heat up the shrimp (it will still be pretty hot). Turn off the heat; your velvety shrimp is prepared to serve.

Make-Ahead Ideas.

Serve the creamy shrimp with fluffy steamed rice. Oh, its so great! I cant wait on you to attempt it.

This will make more of a stir fry dish with a velvety sauce. You can include more veggies if you like.If youre a fan of curry, modification things up by adding curry powder or curry paste to the sauce, to taste.

How To Make It.

Get that began right away if youre going to serve the shrimp with rice. It takes about twenty-five minutes to cook rice. Its okay if the rice occurs to get done initially; it can just steam until youre prepared to serve it.

Okay, lets get going on our velvety coconut shrimp. Put the shrimp into a big colander and run cold water over it up until its defrosted.

Browse All.


Okay, now that you have whatever prepped, youre ready to start cooking! Things will move quickly when we get going.

While the shrimp is thawing, prep the veggies. Peel and chop the onion; slice the red bell pepper. Get rid of the seeds and ribs from the jalapeño pepper; thats where most of the spicy heat resides. Chop it finely. Do be careful not to get any of the juice in your eyes. It can burn like crazy.

What Youll Need.

If you desire, include another splash of oil to the pan. Include the garlic and ginger to the pan.

Make shrimp tostadas. Gently fry or bake corn tortillas. Warm up the creamy coconut shrimp and put a dollop on the crisp tortilla. Add garnishes: carefully chopped red bell pepper, sliced peanuts, cilantro or basil, a drizzle of sweet chili sauce, shredded lettuce, avocado, whatever sounds great. If you prefer, wrap everything up in a warm flour tortilla to make a burrito rather.

Shrimp: Either fresh or frozen shrimp is fine. Try to find large shrimp, 20/30 count per pound. Youll need 2 pounds. The shrimp should be peeled, deveined, with the tails off (we left the tails on for images, though). Coconut Milk: Buy canned coconut milk, not the cooled type that you consume. Onion: Choose a sweet white onion or a red onion for best flavor.Red Bell Pepper: A red bell pepper includes visual appeal in addition to taste and nutrition. If red bell peppers are not available, yellow or orange can be substituted.Jalapeño Pepper: These little green peppers are slightly hot and add simply a little heat to the dish.Ginger Root: Fresh ginger root is slightly spicy too. Peel it with a veggie peeler, sharp paring knife, or the edge of a spoon before mincing or grating it. Garlic: Youll need three cloves of fresh garlic. Boost or reduce the quantity to match your taste.Brown Sugar: Just a teaspoon of sugar balances out the tastes. If you choose, use coconut sugar instead.Fresh Lime Juice: A touch of acidity and fresh citrus balances the rich coconut milk. Cornstarch: Used to thicken the sauce, cornstarch is a white tasteless powder generally found in the baking aisle. Steamed Rice: Serve your coconut shrimp with steamed rice. Try using your pressure cooker to make rice. Immediate Pot white rice turns out well every time.Basil, For Garnish: If you want, garnish the shrimp with strips of fresh basil or Thai basil.

If youre planning ahead, thaw the shrimp in the fridge over night. You can also cut the onions and peppers a day head and refrigerate them.

Did you make this? Make sure to leave a review listed below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Preparation Time: 20 minsCook Time: 20 minsTotal Time: 40 mins.

6 portions.

Creamy coconut shrimp is a shrimp lovers dream. The coconut sauce, delicately flavored with ginger, garlic, and peppers, completely matches the briny shrimp.

Im really thrilled about this dish because velvety coconut shrimp is super good! Creamy coconut shrimp is surprisingly easy to make even though it sounds kinda fancy. Shrimp: Either frozen or fresh shrimp is great. Okay, lets get going on our velvety coconut shrimp. Add shrimp, season with salt and pepper, and cook up until opaque and curled up, about 4 minutes, stirring or turning shrimp sometimes.

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Nutrition InformationCalories: 277kcal, Carbohydrates: 8g, Protein: 22g, Fat: 18g, Saturated Fat: 15g, Polyunsaturated Fat: 0.4 g, Monounsaturated Fat: 1g, Trans Fat: 0.01 g, Cholesterol: 191mg, Sodium: 1060mg, Potassium: 402mg, Fiber: 1g, Sugar: 2g, Vitamin A: 922IU, Vitamin C: 32mg, Calcium: 103mg, Iron: 3mg.

Include shrimp, season with salt and pepper, and cook up until opaque and curled up, about 4 minutes, stirring or turning shrimp sometimes. Eliminate shrimp from pan and place on a plate.Return pan to medium heat and add more oil if desired/necessary. Cook for 2 minutes or until thickened.Return shrimp and any accumulated juices to pan to warm through, and turn off heat.Serve instantly with rice and garnish with fresh basil and jalapeños, if desired.

Nutrition information does not consist of rice.
For a stir fry style meal: Instead of dicing veggies, cut them into 1 inch pieces. If desired, extra veggies can be included.
Variations: Add a tablespoon of green or red curry paste with the ginger and garlic. Thai basil can be replacemented for basil.
Farm-raised shrimp can be rather high in sodium. Wild-caught shrimp consist of about half as much salt. Leave out the salt in this recipe and use wild-caught shrimp if you are viewing your salt intake.

Did You Make This?Be sure to submit a photo & & tag me at @RachelCooksBlog. I like seeing what you made!

This website provides approximate nutrition info for benefit and as a courtesy just. Nutrition information is gathered mainly from the USDA Food Composition Database, whenever readily available, or otherwise other online calculators.

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