20 May, 2016
Spicy Shrimp in Coconut Sauce
This is a family staple, and even if it isn’t pre-prepped, it isn’t a long cook time and can make a weekday meal seem amazing!
I have the recipe entered with the sauce doubled, because we like sauce in this house!
We also have the spice pretty high – so take care if you don’t like it too spicy!
This recipe is basically enough for 2 people, if you have more, scale the ingredients to match the number of people. If the shrimp don’t fit in the pan all at once, just remove those that are complete and keep warm until all the shrimp are done and then add them back in with the sauce.
Spicy Shrimp in Coconut Sauce
A delightful asian meal, i double the sauce, cause we like it so much! Great over white rice, cauliflower rice, or lentil cakes! I doubled the spice as well, so choose your level to you and your family tastes!
1/2 cup light coconut milk
1 tablespoon fresh lime juice
1 teaspoon bottled minced ginger
1 teaspoon low-sodium soy sauce
1 teaspoon honey
1/2 teaspoon cornstarch
1/2 teaspoon chile paste with garlic (such as Sambal oelek)
1/2 teaspoon bottled minced garlic
1/4 teaspoon salt
2 teaspoons canola oil
1/2 pounds large shrimp, peeled and deveined (i usually go with 10 shrimp a peice)
2 tablespoons chopped green onions (about 1 onion)
1/2 teaspoon crushed red pepper
- If shrimp are not defrosted, put them in a bowl of cold water.
- Should take about 30-60 minutes to defrost.
- Personally i don’t like any left over “shrimp” water in my shrimps, so i take a towel folded in half, 2 to 3 layers of paper, line up the shrimp, place 1-2 layers of paper towels over that, another dish towel, a cutting board and a then place a heavy book. Let that sit for an hour or until you just can’t wait any more!
- Combine the first 9 ingredients in a medium bowl; set aside.
- Heat canola oil (of slicy EVOO) in a large nonstick skillet over medium-high heat. Add shrimp, and saute 2 minutes. Add red pepper; cook 1 minute. Add coconut milk mixture to pan; bring to a boil. Reduce heat, and simmer 1 minute or until shrimp turn pink. Serve immediately with rice.
- Once the sauce thickens a little, it’s ready!
- Defrost the shrimp (place in a bowl of water for about an hour)
- “Squish the shrimp” (place in a single layer between dishtowels covered in paper towels, top with a cutting board, and then a heavy book – leave for about an hour – can also place in the fridge between 2 plates in a similar fashion – covered in plastic wrap)
- Make the sauce and store it in a container – combine the following:
- 1/2 light coconut milk
- 1 tablespoon fresh lime juice
- 1 teaspoon bottled minced ginger
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon honey
- 1 tablespoon chili garlic sauce
Place squished shrimp in a baggie with paper towels to capture any residual water!
- If you are making rice or cauliflower rice, start that before you start dinner.
- Combine cornstarch with the sauce.
- Heat the oil. When hot, add the shrimp and red pepper flakes.
- I usually place the shrimp side by side and circle around the pan.
- After a couple minutes, pretty much as long as it takes you to line up the shrimp in said circle, flip the shrimps to the other side!
- Once the shrimp are done, pour in the sauce and stir until the sauce thickens.
- Eat at once over rice or cauliflower rice or lentil cakes!
- Cauliflower Rice
- Asian Cucumbers
- Lentil Cakes