Coconut Milk Poached Shrimp
Coconut Milk Poached Shrimp is a delightful, creamy dish that combines succulent shrimp with aromatic spices and vibrant flavors. Poached in rich coconut milk, this recipe transforms everyday ingredients into a stunning meal perfect for any occasion. Whether you’re hosting a dinner party or enjoying a cozy night in, this dish promises to impress with its delicious taste and beautiful presentation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Poaching
- Cuisine: Asian
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 can (13.5 oz) full-fat coconut milk
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp lime juice (freshly squeezed)
- 1 tsp red chili flakes (adjust to taste)
- ¼ cup fresh cilantro, chopped
Instructions
- Prep your ingredients: Mince the garlic, grate the ginger, and have the shrimp ready.
- Sauté aromatics: Heat a drizzle of oil in a medium saucepan over medium heat. Add minced garlic and grated ginger; sauté until fragrant.
- Add coconut milk and spices: Pour in the coconut milk and stir in red chili flakes. Simmer gently for about 5 minutes.
- Poach the shrimp: Add shrimp to the sauce and cook until pink and opaque, about 3-5 minutes.
- Finish with lime juice and cilantro: Remove from heat, add lime juice, and toss in chopped cilantro before serving.
- Serve: Ladle into bowls or onto plates with rice or crusty bread.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 175mg
Keywords: Feel free to add vegetables like bell peppers or snap peas for extra crunch. Substitute shrimp with scallops or firm white fish for variety. Store leftovers in an airtight container for up to three days; reheat gently on low heat.