Spicy Coconut Shrimp

Name: Spicy Coconut Shrimp
Total time: 4500 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 each fresh jalapeno sliced; 3 clove garlic, thinly sliced; 1/2 inch piece ginger, peeled and grated; 2 tbsp dark brown sugar; 2 tbsp soy sauce; 1 lime, zested; 1/4 cup coconut milk; 8 basil leaves, chopped; 2 tbsp vegetable oil; 1/2 tsp salt; 1 lb shrimp, peeled & deveined

NCCook @NC_Cook

Wake Forest, North Carolina

Slightly modified from Dave Lieberman recipe

Ingredients

1 hour 15 mins

4 servings

1 eachfresh jalapeno sliced
3 clovegarlic, thinly sliced
1/2inch piece ginger, peeled and grated
2 tbspdark brown sugar
2 tbspsoy sauce
1lime, zested
1/4 cupcoconut milk
8basil leaves, chopped
2 tbspvegetable oil
1/2 tspsalt
1 lbshrimp, peeled & deveined

Cooking Instructions

1 hour 15 mins

1

Combine all ingredients in a bowl. Marinate shrimp in refrigerator for about an hour, but no longer than 4 hours.
2

Heat a nonstick skillet over med-high heat.
3

Remove shrimp from marinade and add to dry pan.
4

Cook 2 minutes on one side, flip and cook another 1-2 minutes on other side. Adjust cooking time for the size of your shrimp.
5

Remove shrimp from pan and keep warm.
6

Add marinade to pan and bring to a boil. Cook 2-3 minutes until slightly thickened.
7

Serve with Lime Coconut Jasmine Rice and Pineapple Salsa
https://cookpad.wasmer.app/us/recipes/352021-pineapple-salsa
https://cookpad.wasmer.app/us/recipes/353354-lime-coconut-jasmine-rice

Pineapple Salsa

Linked Recipes

Pineapple Salsa

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NCCook

Served this spicy shrimp on a salad of spring mix, cucumber, toasted ramen and almonds with an Asian dressing made with sweet chili sauce, rice vinegar, soy sauce and sesame oil.

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Comments

pippa.harris.75 @cook_3731888

April 23, 2015 18:49

Absolutely gorgeous. The whole family loved it. I will probably put a little less sugar in next time though.

Written by

NCCook @NC_Cook

on April 21, 2015 15:31

Wake Forest, North Carolina

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