Description
A delightful recipe for creamy coconut shrimp served over jasmine rice, perfect for a quick and flavorful meal.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (13.5 ounces) coconut milk
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon lime juice
- Salt and pepper to taste
- 2 cups cooked jasmine rice
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the shrimp to the skillet and cook until they turn pink, about 2-3 minutes.
- Pour in the coconut milk, red curry paste, fish sauce, and brown sugar. Stir well to combine and bring to a gentle simmer.
- Cook for another 5 minutes, allowing the sauce to thicken slightly. Stir in the lime juice and season with salt and pepper to taste.
- Serve the creamy coconut shrimp over cooked jasmine rice, garnished with fresh cilantro and lime wedges on the side.
Notes
- For a spicier dish, add sliced red chili peppers or a dash of sriracha when cooking the shrimp.
- Substitute the shrimp with chicken or tofu for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 200mg