Coconut Chili Shrimp

5 from 1 vote

This easy and quick coconut chili shrimp is savory and spicy, with a perfect combination of succulent shrimp in a delightful coconut chili sauce, garnished with zesty lime and fresh cilantro. The recipe is ready in under 20 minutes, making it perfect for busy weeknight dinners.

Prep Time10

Cook Time10

Course: Shrimp

Cuisine: Asian Recipes

Keyword: Coconut Chili Shrimp

Servings: people

Author: Bee Yinn Low

Ingredients

1 tablespoon vegetable oil
1/2 brown onion coarsely chopped
3 cloves garlic minced
1 teaspoon ginger grated
2 teaspoons sambal asli sambal oelek or chili garlic sauce
1 teaspoon tomato sauce
1/2 teaspoon turmeric
200 ml coconut cream
1 tablespoon fish sauce
1/2 teaspoon sugar
8 ounces large shrimp peeled and deveined
1 lime cut into wedges for serving
1 tablespoon cilantro leaves for garnishing

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Instructions

Heat a skillet with vegetable oil over medium-high heat. Add the onion, garlic, and ginger, and sauté for 1 minute until fragrant. Then stir in the sambal, tomato sauce, and turmeric. Mix well to combine.
Stir in the coconut cream, fish sauce, and sugar, and let the sauce simmer for 2 to 3 minutes until slightly thickened. Taste the sauce and add an additional 1/2 teaspoon of fish sauce if it's too sweet.
Pat the shrimp dry with paper towels and add them to the sauce. Cook for 2 to 3 minutes, or until the shrimp turn pink and opaque. Spoon the sauce over the shrimp while cooking. Turn off the heat, then dish out and serve immediately with lime wedges and cilantro leaves sprinkled on top.

Video

Notes

Recipe Adapted from Gourmet Traveller January 2004

Tips:

Use large, fresh tiger shrimp for the best result. If using frozen shrimp, make sure to thaw them properly before cooking. You can thaw them overnight in the refrigerator or soak them in cold water. After thawing, pat dry the shrimp with paper towels to remove any excess moisture. This step helps to prevent the sauce from becoming watery.
Both coconut cream and full-fat coconut milk work well for this recipe. Using coconut milk, you can thicken the sauce with cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of cold water). Stir in cornstarch slurry while simmering the sauce to achieve a nice consistency.
Avoid overcooking the shrimp to prevent them from getting tough and drying out. Once the shrimp are just cooked and turn pink, turn off the heat immediately, as the heat will continue to cook them.

Nutrition