Shrimp in Coconut Sauce recipe
This is a Thai-inspired entrée that’s creamy, sweet, and deliciously satisfying. For those afraid of the intense curried flavors of similar Eastern dishes, this one is a must-try; it’s lighter on the spice and easy to digest. Makes 4 servings.
Ingredients:
- 1 cup unsweetened coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- ¼ teaspoon sea salt
- 1/8 teaspoon cayenne pepper
- 2 tablespoons olive oil
- 1 pound medium uncooked shrimp, peeled and deveined
- ½ cup chopped onion
- 4 cloves garlic, minced
- 2 cups chopped asparagus
- 2 cups chopped mushrooms
- 2 cups cooked rice
- ¼ cup chopped fresh cilantro
Directions:
In a small bowl, whisk together coconut milk, fish sauce, sugar, salt, and cayenne. Set aside.
Heat olive oil in a large skillet over medium heat; add shrimp and cook until pink, about 3 minutes. Remove and set aside.
Add onions and garlic to skillet; cook 2 minutes, stirring, until fragrant. Add asparagus and mushrooms and cook 2 minutes, until slightly browned. Return cooked shrimp back to skillet and add coconut milk mixture; bring to a boil over high heat, reduce to a simmer, and cook until thickened, 2 to 3 minutes.
Serve over cooked rice and topped with fresh cilantro.
Back to the Shrimp Recipes home page.
Add a Review or Comment:
Reviews and Comments:
I made this with a few substitutions. I am gluten intolerant, so I substituted the fish sauce for Braggs gf sauce. I also substituted the asparagus with green beans, and then last, I made a healthier version with brown rice. It was so so so yummy!!
Just finished dinner and everyone really liked it...
Soft flavor.
I sautéed the mushrooms first with some shallots.
Very good. Love it. Different.
This dish was very easy to make and very tasty.
We just made this for our evening meal. It was very nice, although the mushrooms might need to be cooked a little longer than directed. We will definitely make this again!