Shrimp In Thai Coconut Sauce #dinner #lunch

Shrimp In Thai Coconut Sauce #dinner #lunch

Coconut milk enhanced with nutty spread makes an exemplary Thai-enlivened, rich sauce. When hurled with shrimp and chime peppers, it makes for a simple supper!

You're correct. I owe you this coconut curry shrimp formula. What's more, I'm conveying it in two distinct renditions, one that was the first from a grain cooking challenge I was a piece of and the other variant short the oat for those of you searching for a less difficult form.

This formula was my perfect motivation when I was put on the spot for a cooking challenge at General Mills HQ. We were entrusted to make plans utilizing a General Mills grain, ANY oat. What's more, that is a ton of oats!


Shrimp In Thai Coconut Sauce #dinner #lunch


  • 1 pound jumbo shrimp shell and tail on
  • 4 tablespoons vegetable oil divided
  • 2 gloves garlic minced or pressed
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon red chili flakes
  • 1/2 onion peeled and sliced
  • 1/2 red bell pepper seeded and sliced
  • 1/2 orange bell pepper seeded and sliced
  • 1/2 yellow bell pepper seeded and sliced
  • 1 cup coconut milk
  • 4-6 tablespoons high quality fish sauce start with 4 tablespoons and add more to taste
  • 2 tablespoons peanut butter
  • 2 tablespoons lime juice about 1/2 large lime, juiced
  • 1 tablespoon brown sugar
  • 2 teaspoons ground ginger
  • 2 tablespoons basil leaves chopped
  • 2 tablespoons cilantro chopped
  • 1 green onion chopped
  • Red jalapeno pepper thinly sliced (optional)


  1. Peel and devein shrimp, leaving tails on. Place the shrimp in a bowl with 1 tablespoon of the oil, garlic, kosher salt and red chili flakes. Toss to coat and let marinate for 10 minutes.
  2. Heat a 12-inch skillet over medium high heat with 1 tablespoon of oil. Add the onion and peppers and cook until softened, about 5 minutes. Transfer the peppers and onion to a bowl.
  3. Add 1 tablespoon of oil to the skillet and cook half of the shrimp for 2 minutes, then flip and cook for another 2 minutes or until opaque. Transfer the shrimp to a plate. Add the remaining tablespoon of oil and cook the remaining shrimp then add to the other shrimp.
  4. In another bowl or 4-cup measuring cup mix the coconut milk, fish sauce, peanut butter, lime juice, brown sugar and ground ginger and stir well.
  5. Transfer the cooked onion and peppers to the skillet and pour the coconut milk mixture of the peppers. Bring to a boil then reduce to simmer and cook until reduced by half, about 5 minutes.
  6. Add the shrimp to the skillet with the basil and cilantro and toss to coat. Serve over rice or noodles. Garnish with more cilantro and basil, chopped green onion and sliced red jalapeƱo of desired.

For more detail :

Read More Our Recipe : Strawberry Coconut Butter

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