Coconut Shrimp With Crispy Shallot, Basil And Sesame Sprinkle Recipe

Name: Coconut Shrimp With Crispy Shallot, Basil And Sesame Sprinkle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large shallots, thinly sliced crosswise; 2 tablespoons vegetable oil; 3/4 cup shredded sweetened coconut (2 ounces); 2 tablespoons sesame seeds; 1 cup chopped basil; 3 tablespoons minced candied ginger; 2 red or green chiles with seeds, such as Thai chiles or jalapenos, thinly sliced; 1 cup unsweetened coconut milk; 1 1/2 pounds shelled and deveined medium shrimp; 2 tablespoons fresh lemon juice; Salt and freshly ground pepper

Servings: persons

2 large shallots, thinly sliced crosswise
2 tablespoons vegetable oil
3/4 cup shredded sweetened coconut (2 ounces)
2 tablespoons sesame seeds
1 cup chopped basil
3 tablespoons minced candied ginger
2 red or green chiles with seeds, such as Thai chiles or jalapenos, thinly sliced
1 cup unsweetened coconut milk
1 1/2 pounds shelled and deveined medium shrimp
2 tablespoons fresh lemon juice
Salt and freshly ground pepper

1
Preheat the oven to 450u00b0. On a large rimmed baking sheet, separate the sliced shallot into rings and toss with the oil. Spread the shallots on the baking sheet and bake for 10 minutes, stirring once, until most of the rings are deeply browned. Transfer to a medium bowl.
2
Meanwhile, in a medium skillet, toast the coconut over moderately high heat, stirring, until lightly browned, about 2 minutes. Transfer to the bowl with the shallots and wipe out the skillet. Add the sesame seeds and toast over moderately high heat, shaking the pan, until golden, about 30 seconds. Transfer to the bowl with the shallots and coconut. Stir in the basil, ginger and chiles.
3
Add the coconut milk to the skillet; bring to a boil over moderately high heat. Add the shrimp and simmer, stirring, until just cooked through, about 3 minutes. Stir in the lemon juice. Season with salt and pepper. Spoon the shrimp into bowls, top with the shallot and sesame seed sprinkle and serve.
4
Serve With: Steamed rice.
5
Notes: Variations: The shallot, basil and sesame seed sprinkle can be served over Asian noodles or grilled pork chops or used as a garnish for curries.

339

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large shallots, thinly sliced crosswise, 2 tablespoons vegetable oil, 3/4 cup shredded sweetened coconut (2 ounces), 2 tablespoons sesame seeds, and more.

Yes, Coconut Shrimp With Crispy Shallot, Basil And Sesame Sprinkle falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Shrimp With Crispy Shallot, Basil And Sesame Sprinkle

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