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This decadent seafood creation features plump shrimp in a smooth coconut milk blend, perfectly complemented by bright lime and fragrant garlic. The whole dish takes just 20 minutes to whip up, perfect for busy weeknights or fancy dinner parties.
Throughout my time cooking for private clients, this became my favorite dish to wow them with. The trick is getting that golden exterior on the shrimp while keeping them juicy inside.
Crucial Ingredient Picking Advice
- Shrimp: Go for big (16-20 count) wild-caught ones.
- Coconut milk: Use the full-fat kind without guar gum for smoother results.
- Fish sauce: Grab quality brands such as Red Boat.
- Garlic: Only use fresh cloves, skip the pre-minced stuff.
- Lime: Squeeze it yourself, don't use the bottled kind.
- Honey: Pick raw honey for richer sweetness.
Detailed Cooking Guide
- Getting Shrimp Ready:
- Thoroughly dry shrimp with paper towels. Wetness stops good browning and waters down flavors. Add plenty of garlic powder, paprika, salt, and fresh black pepper, making sure it's evenly spread.
- Choosing and Heating Your Pan:
- Use a sturdy skillet with a thick bottom. Heat it until water droplets skitter across it. Mix butter and oil in equal amounts - this gives taste while stopping the butter from getting burnt.
- First Cooking Phase:
- Put shrimp in the hot pan with space between them. Cook in batches if needed. Brown for exactly 2 minutes on each side until they get a nice crust. Take them out and set them aside.
- Creating the Sauce:
- In the same pan, cook fresh garlic and onion until see-through. Pour in coconut milk, scraping all the tasty bits off the bottom. Mix in lime juice, fish sauce, and honey. Let it bubble until it thickens a bit.
- Finishing Your Sauce:
- Mix cornstarch with cold water until smooth. Slowly pour into the bubbling sauce, stirring all the time until it's as thick as you want. Put shrimp back in, coat them well. Warm through for 2-3 minutes.
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My years near the ocean taught me that fresh seafood needs just a little cooking. When shrimp are done right, their natural sweetness paired with coconut brings back memories of beachside meals in Thailand.
Tasty Pairing Options
Rice: Jasmine or basmati rice drinks up all that yummy sauce.
Noodles: Rice noodles or udon go great with the coconut flavor.
Vegetables: Throw in some quick-cooking greens at the end.
Managing Your Heat
Keep your stove at medium the whole time. Too hot and the sauce breaks apart, too cool and you won't get those rich flavors.
Keeping Leftovers Fresh
Keep any extras away from rice or noodles. Warm up slowly to avoid sauce splitting and shrimp getting chewy.
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After making this dish countless times in pro kitchens, I've learned it all comes down to watching the clock and managing heat. The mix of rich coconut, juicy shrimp, and zingy lime makes something that's both cozy and fancy at once.
Frequently Asked Questions
- → Can I cook this with frozen shrimp?
- Sure thing! Just make sure they're fully thawed and patted dry before you add the seasonings. Frozen shrimp turn out just as good as fresh ones.
- → What's a good swap for fish sauce?
- Try soy sauce or coconut aminos instead. The taste won't be exactly the same. Start with half what the recipe calls for and add more if needed.
- → How should I plate this dish?
- This goes great on a bed of rice, over cauliflower rice, or with some crusty bread to soak up all that yummy sauce.
- → Why should I use full-fat coconut milk?
- Full-fat gives you that thick, creamy sauce we're after. The light stuff makes everything too watery and less tasty.
- → When are the shrimp done cooking?
- Your shrimp are ready when they turn pink and form a loose 'C' shape. If they curl up tight like an 'O', you've cooked them too long.