Thai Shrimp Recipe

Name: Thai Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kaffir lime leaf, finely minced or ground (about 1/4 teaspoon), see headnote; 1/2 cup canned coconut cream or coconut milk; 1 teaspoon Thai green curry paste; 2 teaspoons sugar; 1 red Thai chile, minced; 1/2 teaspoon nam pla (Thai fish sauce); 3 large sprigs Thai basil (about 20 leaves), bruised with the back of a knife to release some of the oils; 4 ounces fresh or frozen and thawed Gulf shrimp (2630 count), peeled and deveined; 8 (5 1/2-inch) soft white corn tortillas (page 13), for serving; Garnish: Thai Slaw (page 144) and whole leaves of Thai basil

Servings: persons

1 kaffir lime leaf, finely minced or ground (about 1/4 teaspoon), see headnote
1/2 cup canned coconut cream or coconut milk
1 teaspoon Thai green curry paste
2 teaspoons sugar
1 red Thai chile, minced
1/2 teaspoon nam pla (Thai fish sauce)
3 large sprigs Thai basil (about 20 leaves), bruised with the back of a knife to release some of the oils
4 ounces fresh or frozen and thawed Gulf shrimp (2630 count), peeled and deveined
8 (5 1/2-inch) soft white corn tortillas (page 13), for serving
Garnish: Thai Slaw (page 144) and whole leaves of Thai basil

1
In a bowl, combine the kaffir lime, coconut cream, curry paste, sugar, chile, nam pla, and basil.
2
In a large, heavy skillet, add the sauce mixture and the shrimp and bring to a boil slowly over medium heat.
3
Decrease the heat to low and simmer the shrimp until just pink, about 2 1/2 minutes per side.
4
Transfer the sauce and shrimp to a container and let the shrimp cool in the sauce in the refrigeratorabout 1 hour.
5
You can prepare the shrimp and sauce up to 1 day ahead, stored airtight in the refrigerator.
6
To serve, lay the tortillas side by side, open face and overlapping on a platter.
7
Spoon some Thai slaw on each tortilla and top each with 4 shrimp with some coconut sauce.
8
Top with salsa and basil, grab, fold, and eat right away.
9
Or build your own taco: lay a tortilla, open face, in one hand.
10
Spoon on some slaw, then shrimp and sauce, salsa, and basil, and eat right away.

336

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 10 ingredients. The key ingredients include: 1 kaffir lime leaf, finely minced or ground (about 1/4 teaspoon), see headnote, 1/2 cup canned coconut cream or coconut milk, 1 teaspoon Thai green curry paste, 2 teaspoons sugar, and more.

Yes, Thai Shrimp 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.

Thai Shrimp

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