Garlic Coconut Milk Shrimp (Print Version)
# Ingredients:
→ Shrimp Seasoning
01 -
1.1 pounds shrimp, shells off and cleaned
02 -
1 teaspoon salt
03 -
1 teaspoon black pepper
04 -
1 teaspoon sweet paprika
05 -
1 teaspoon garlic powder
→ Sauce Base
06 -
1 tablespoon unsalted butter
07 -
1 tablespoon olive oil or cooking oil
08 -
4 garlic cloves, finely chopped
09 -
1 small brown onion, diced small
10 -
1 can (14 oz/400 ml) regular coconut milk
11 -
2 teaspoons cornstarch
→ Seasonings & Garnish
12 -
2 tablespoons fish sauce
13 -
1 teaspoon honey
14 -
2 tablespoons lime juice
15 -
2 tablespoons chopped cilantro, plus extra for topping
16 -
Chili flakes for topping
17 -
Fresh ground black pepper for topping
# Instructions:
01 -
Toss shrimp in a bowl with salt, pepper, paprika and garlic powder until they're coated evenly. Leave them be while getting everything else ready.
02 -
Chop up the garlic, dice the onion small, and cut up the cilantro.
03 -
Warm up oil and butter in a big skillet on high. Lay shrimp flat and cook quickly for just 60 seconds on each side. Take them out and put aside.
04 -
Turn heat down, cook garlic and onion till soft. Pour in most of the coconut milk. Mix leftover coconut milk with cornstarch and add it in. Stir in fish sauce, honey and lime juice. Let it bubble for 2 minutes to get thicker.
05 -
Throw in cilantro and put shrimp back in pan. Mix everything together and warm up for a minute. Check the taste and add more fish sauce or lime if needed. Sprinkle with extra cilantro, chili flakes and black pepper.
# Notes:
01 -
Always go for regular coconut milk for a richer sauce
02 -
Make sure you don't cook your shrimp too long - 60 seconds each side is plenty
03 -
You can always add more fish sauce or lime at the end to make it perfect