Grilled Shrimp and Steamed Mussels in Coconut Broth

Name: Grilled Shrimp and Steamed Mussels in Coconut Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound large shrimp, shelled and deveined, shells reserved; 2 tablespoons extra-virgin olive oil; Finely grated zest of 1 lemon; Salt and freshly ground pepper; 3 cups water; 1/4 cup pickled ginger from a jar; 1 large onion, finely chopped; 1 fennel bulb, cored and finely chopped; 3 tablespoons unsalted butter; 4 garlic cloves, minced; 2 tablespoons minced ginger; 1 medium carrot, thinly sliced crosswise on a mandoline; 3/4 cup unsweetened coconut milk; 1/2 cup dry white wine; 1 pound mussels, scrubbed; 2 tablespoons chopped parsley

Servings: persons

1 pound large shrimp, shelled and deveined, shells reserved
2 tablespoons extra-virgin olive oil
Finely grated zest of 1 lemon
Salt and freshly ground pepper
3 cups water
1/4 cup pickled ginger from a jar
1 large onion, finely chopped
1 fennel bulb, cored and finely chopped
3 tablespoons unsalted butter
4 garlic cloves, minced
2 tablespoons minced ginger
1 medium carrot, thinly sliced crosswise on a mandoline
3/4 cup unsweetened coconut milk
1/2 cup dry white wine
1 pound mussels, scrubbed
2 tablespoons chopped parsley

1
In a medium bowl, toss the shrimp with the olive oil and lemon zest and season with salt and pepper.
2
Cover and refrigerate for 30 minutes.
3
In a medium saucepan, combine the water, shrimp shells, pickled ginger and half of the chopped onion and fennel.
4
Cover and simmer over moderate heat for 15 minutes.
5
Strain the broth and discard the solids.
6
In a large, deep skillet, melt the butter.
7
Add the garlic, minced ginger, carrot and the remaining chopped onion and fennel and cook over moderately high heat, stirring occasionally, until the vegetables begin to brown, about 3 minutes.
8
Add the shrimp broth and boil over high heat until slightly reduced, about 4 minutes.
9
Add the coconut milk and boil over high heat until thickened, about 4 minutes.
10
Heat a grill pan.
11
In a medium saucepan, bring the wine to a boil.
12
Add the mussels, cover and cook over high heat until they open, about 3 minutes.
13
When the grill pan is very hot, grill the shrimp over high heat until lightly charred and barely cooked, about 1 minute per side.
14
Transfer the shrimp to the coconut broth.
15
Add the mussels and their cooking liquid and simmer over moderate heat until the shrimp are just cooked, about 2 minutes.
16
Season with salt and pepper.
17
Spoon into bowls, sprinkle with the parsley and serve right away.

470

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 pound large shrimp, shelled and deveined, shells reserved, 2 tablespoons extra-virgin olive oil, Finely grated zest of 1 lemon, Salt and freshly ground pepper, and more.

Yes, Grilled Shrimp and Steamed Mussels in Coconut Broth 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.

That's it — enjoy your meal!