Shrimp in Coconut Milk Recipe

Name: Shrimp in Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds large shrimp, peeled and deveined, shells reserved; 3 to 4 sprigs fresh thyme; 2 bay leaves; 2 tablespoons black peppercorns; 1/4 cup vegetable oil; 1 large onion, finely chopped; 3 scallions, finely chopped; 1 teaspoon coarse salt; 1/2 teaspoon freshly ground black pepper; 3 cloves garlic, crushed; 3 medium tomatoes, peeled, seeded and chopped; 2 teaspoons Aji; 1 1/2 cups coconut milk; Juice of 6 limes; 1 1/2 cups peas, fresh or frozen

Servings: persons

1 1/2 pounds large shrimp, peeled and deveined, shells reserved
3 to 4 sprigs fresh thyme
2 bay leaves
2 tablespoons black peppercorns
1/4 cup vegetable oil
1 large onion, finely chopped
3 scallions, finely chopped
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
3 cloves garlic, crushed
3 medium tomatoes, peeled, seeded and chopped
2 teaspoons Aji
1 1/2 cups coconut milk
Juice of 6 limes
1 1/2 cups peas, fresh or frozen

1
Place the shrimp shells in a saucepan, along with the thyme, bay leaves and peppercorns.
2
Add 3 cups of water, bring to a boil, reduce the heat and simmer until reduced by a third, about 30 minutes.
3
Strain the liquid (you should have about 1 cup) and discard the shells.
4
Heat the oil in a large skillet over moderate heat.
5
Add the onion, scallions, salt and pepper and saute until soft, about 3 to 5 minutes.
6
Add the garlic, tomatoes, aji and reserved shrimp stock and simmer until thickened, about 5 minutes.
7
Stir in the coconut milk, shrimp, lime juice and peas, and cook until the shrimp are pink and just cooked, turning the shrimp once as they cook, about 3 minutes.
8
Serve over white rice.

532

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 15 ingredients. The key ingredients include: 1 1/2 pounds large shrimp, peeled and deveined, shells reserved, 3 to 4 sprigs fresh thyme, 2 bay leaves, 2 tablespoons black peppercorns, and more.

Yes, Shrimp in Coconut Milk 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.

Shrimp in Coconut Milk

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