Coconut Milk Shrimp
Coconut Milk Shrimp Recipe by Sheila Inman from AWE-Health Style
|To taste||Olive Oil|
|2 Clove or to taste||Garlic|
|1 Tbsp||Fish Sauce|
|1 Can||Coconut Milk|
|1/2 Teaspoon||Lime Zest|
|To Taste||Lime Juice|
|2 Scallions thinly Sliced||Scallions|
|1/4 Tsp||Red Pepper Flakes|
Set Your Table
Hi, Angels Working on Earth Family,
Happy Soul Sunday! I’m having such a wonderful day! Last week I made a pork roast coconut dish! I guess I’m still in a coconut kind of mood. I found a great recipe by “Little Broken.” My measurements will differ from that recipe. I tasted it as I went and added a little more or less. I enjoy experimenting with different recipes. Change things up to create something new.
- The first step is to toss the shrimp with olive oil, honey, garlic, ginger, red chili flakes, and salt in a bowl. I did not add salt to the shrimp, instead, it was added to the sauce. Let marinate for 15 minutes at room temperature.
- Next, melt the butter over medium-high heat in a large non-stick skillet or not. If the butter isn’t your thing then, leave it out! Add the shrimp with a pair of tongs when the butter is hot. Leave the liquid from the shrimp inside the bowl. Cook the shrimp for 1-2 minutes per side or until pink on the outside. Since the shrimp will be raw on the inside, then drain the pan from the shrimp, before adding butter. Garnish with parsley and serve with pasta or rice.
- To make the sauce, reduce the heat to medium and add butter to the skillet. Add shallots, white parts of scallions, and chili flakes. Cook until fragrant. Stir in coconut milk and fish sauce. Season with salt to taste. Simmer until thickened.
- Stir in lime zest, juice, and shrimp. Simmer until the shrimp is cooked through. Make sure not to overcook the shrimp. Add green parts of scallions and cilantro.
The video tutorial is available at AWE-TV on my main YouTube channel.
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