Spicy Coconut Shrimp Delight
Indulge in the vibrant flavors of Southeast Asia with this Spicy Coconut Shrimp Delight. Succulent shrimp are bathed in a creamy, spicy coconut milk sauce that combines the heat of chili with the aromatic richness of ginger and garlic. This dish is elevated by a touch of sweetness from brown sugar and a squeeze of fresh lime juice, making it the perfect balance of flavors. Whether enjoyed over a bed of fluffy steamed rice or paired with crusty bread, this delightful shrimp dish is sure to impress at your dinner table. Don't be surprised if you find yourself sneaking spoonfuls of the irresistible sauce along the way!
4
Servings
175
Calories
14
Ingredients
Ingredients
dried red chilies
3 small (such as cayenne or use 1 1/2 teaspoons dried hot red pepper flakes)
fresh ginger
1 inch (peeled)
garlic cloves
6
macadamia nuts
5
ground cumin
1 1/2 teaspoons
turmeric
1/2 teaspoon
large shrimp
1 1/2 lbs ((about 30, shelled and deveined))
red onions
1 1/2 medium (peeled, halved lengthwise, and cut into julienne strips)
corn oil
2 tablespoons
canned unsweetened coconut milk
1 cup (well-stirred)
light brown sugar
1 tablespoon (packed)
salt
1 teaspoon
fresh lime juice
2 tablespoons (to taste)
steamed rice
to accompany
Instructions
1
Start by making the spice paste: In a food processor, combine the dried red chilies, fresh ginger, garlic cloves, and macadamia nuts. With the motor running, add the ground cumin and turmeric, then process until you achieve a smooth, cohesive paste.
2
Shell the shrimp, leaving the tail segment intact for a beautiful presentation, and devein them. Once done, rinse the shrimp in a colander and allow them to drain well.
3
In a large skillet, heat the corn oil over medium-low heat. Once hot, add the prepared spice paste to the skillet and sauté, stirring frequently, until it becomes fragrant, about 5 minutes.
4
Add the julienned red onions to the skillet and continue to cook, stirring occasionally, until they soften, about 3-4 minutes.
5
Stir in the well-stirred coconut milk, brown sugar, and salt. Bring the mixture to a gentle boil, allowing the flavors to meld.
6
Add the shrimp and freshly squeezed lime juice to the skillet. Cook over moderate heat, stirring occasionally, until the shrimp turn pink and are just cooked through, about 5 minutes.
7
Serve the Spicy Coconut Shrimp Delight over steamed rice, ensuring to ladle plenty of the rich sauce over the top. Enjoy this dish hot for the perfect culinary experience!
Nutrition Information
7.5
Fat
20
Carbs
12.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Coconut Shrimp Delight?
Spicy Coconut Shrimp Delight is a Southeast Asian-inspired dish featuring succulent shrimp in a creamy, spicy coconut milk sauce flavored with ginger, garlic, and chilies.
How many servings does this recipe yield?
This recipe makes 4 servings.
What are the primary ingredients for the spice paste?
The spice paste is made from dried red chilies, fresh ginger, garlic cloves, macadamia nuts, ground cumin, and turmeric.
Can I substitute the dried red chilies?
Yes, you can substitute 3 small dried red chilies with 1 1/2 teaspoons of dried hot red pepper flakes.
What type of shrimp should I use?
The recipe calls for 1 1/2 lbs of large shrimp, which is approximately 30 shrimp.
How do I prepare the shrimp?
Shell the shrimp, leaving the tail segment intact for presentation, then devein and rinse them thoroughly.
What kind of coconut milk is required?
Use 1 cup of canned unsweetened coconut milk that has been well-stirred.
How many calories are in one serving?
Each serving contains approximately 175 calories.
How long does it take to cook the shrimp?
The shrimp take about 5 minutes to cook over moderate heat until they turn pink.
What type of nuts are included in the recipe?
The recipe uses 5 macadamia nuts in the spice paste.
How should the red onions be cut?
The 1 1/2 medium red onions should be halved lengthwise and then cut into julienne strips.
Is there any sugar in the recipe?
Yes, it uses 1 tablespoon of packed light brown sugar.
What kind of oil is recommended for sautéing?
The recipe recommends 2 tablespoons of corn oil.
What is the fat content per serving?
There are 7.5 grams of fat per serving.
How much protein is in this dish?
Each serving provides 12.5 grams of protein.
What are the carbohydrate counts for this recipe?
There are 20 grams of carbohydrates per serving.
How do you make the spice paste?
Combine chilies, ginger, garlic, and macadamia nuts in a food processor, then add cumin and turmeric while running until smooth.
How long should I sauté the spice paste?
Sauté the paste in corn oil for about 5 minutes until it becomes fragrant.
When is the lime juice added?
The lime juice is added at the same time as the shrimp, after the coconut milk mixture has reached a gentle boil.
What should I serve with Spicy Coconut Shrimp Delight?
It is best served over a bed of fluffy steamed rice.
How much salt is needed?
The recipe calls for 1 teaspoon of salt.
Can I use fresh ginger?
Yes, the recipe specifies using a 1-inch piece of fresh, peeled ginger.
How many garlic cloves are in the recipe?
The recipe requires 6 garlic cloves.
What is the flavor profile of the dish?
It is a balance of creamy, spicy, savory, and a touch of sweetness with a hit of citrus.
How much turmeric is used?
The recipe uses 1/2 teaspoon of turmeric.
Is this dish considered an easy recipe?
Yes, it is tagged as an easy recipe and a one-pot dish.
What provides the yellow color to the sauce?
The turmeric in the spice paste provides the vibrant yellow color.
How much lime juice is recommended?
The recipe suggests 2 tablespoons of fresh lime juice, or to taste.
Is this recipe quick to make?
Yes, it is categorized as a quick meal suitable for dinner.
Can I use ground cumin or seeds?
The recipe specifically calls for 1 1/2 teaspoons of ground cumin.