Coconut Milk Shrimp

Firm, pearly shrimp coated in a creamy sauce that clings to the spoon. The aroma of ginger and fresh coriander balances perfectly with the heat of the chili.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 442
• Protein: 33 g
• Carbs: 9 g
• Fat: 28 g

Ingredients

• 600 g Shrimp ( peeled )
• 400 ml Coconut milk ( canned )
• 1 piece Yellow onion ( finely chopped )
• 2 piece Garlic ( minced )
• 1 piece Thai chili ( seeded and sliced )
• 1 tsp Ginger powder
• 2 tbsp Peanut oil
• 1 tbsp soy sauce
• 10 g Fresh cilantro ( leaves only )
• 15 g Fresh ginger ( peeled and grated )

Instructions

1. Sear the shrimp

   Heat peanut oil in a wok or large pan. Sear the shrimp over high heat until they turn pink and opaque. Remove and set aside.

2. Sauté aromatics

   In the same pan, sauté onion, garlic, chili, and ginger. The onion should become translucent without browning, releasing its juices.

3. Reduce the sauce

   Pour in the coconut milk and soy sauce. Bring to a simmer and let reduce slightly until the sauce thickens and coats the back of a spoon.

4. Combine and serve

   Return the shrimp to the sauce to warm through. Sprinkle with fresh coriander just before serving to keep the herb's freshness.

Chef's tips

• Do not overcook the shrimp at the start, or they will turn rubbery.
• The sauce is ready when it coats the back of the spoon evenly.

Storage

Keeps for 2 days in the refrigerator in an airtight container. Reheat gently in a pan.