Jumbo Shrimp With Coconut and Chili Recipe

Name: Jumbo Shrimp With Coconut and Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon sesame oil; 12 ounces large raw shrimp, in their shells; 2 teaspoons fresh ginger, finely chopped; 2 garlic cloves, minced; 1 lime, juice and zest; 3 teaspoons coriander seeds, crushed; 1 red bell pepper, cored, deseeded and thinkly sliced; 6 tablespoons coconut milk; 2 teaspoons hot chili sauce (or to taste); 2 teaspoons sugar; 1 lettuce, shredded (any lettuce will do but use chinese if available); 1 tablespoon basil leaves, shredded; 1 lime, sliced, to garnish

Servings: persons

1 tablespoon sesame oil
12 ounces large raw shrimp, in their shells
2 teaspoons fresh ginger, finely chopped
2 garlic cloves, minced
1 lime, juice and zest
3 teaspoons coriander seeds, crushed
1 red bell pepper, cored, deseeded and thinkly sliced
6 tablespoons coconut milk
2 teaspoons hot chili sauce (or to taste)
2 teaspoons sugar
1 lettuce, shredded (any lettuce will do but use chinese if available)
1 tablespoon basil leaves, shredded
1 lime, sliced, to garnish

1
Heat the oil in a large frying pan.
2
Add the shrimp with the ginger and garlic and cook over a moderate heat for 1 min each side, until they turn pink.
3
Add the lime zest and juice, coriander seeds, pepper, coconut milk, chili sauce and sugar to the pan.
4
Cook for 2 mins then remove the shrimp and keep warm.
5
Continue to cook the pepper strips for another two mins until they are just cooked and the liquid has almost evaporated.
6
Serve the shrimp on a bed of chinese lettuce, surrounded by the pepper slices and sprinkled with shredded basil leaves.
7
Garnish with lime slices.

245

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 13 ingredients. The key ingredients include: 1 tablespoon sesame oil, 12 ounces large raw shrimp, in their shells, 2 teaspoons fresh ginger, finely chopped, 2 garlic cloves, minced, and more.

Yes, Jumbo Shrimp With Coconut and Chili 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!

Jumbo Shrimp With Coconut and Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions