Description
Sizzling Coconut Chili Shrimp delivers a tropical explosion of flavors that dance across palates with zesty Thai-inspired excitement. Crisp succulent shrimp nestled in a creamy coconut sauce promise a culinary adventure you won’t soon forget.
Ingredients
Scale
Seafood:
- 1 lb shrimp, peeled and deveined
Produce:
- 2 jalapeño peppers, chopped
- 3 cloves garlic, minced
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
Pantry and Dairy:
- 1 cup unsweetened coconut milk
- 2 tbsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1/4 cup shredded coconut
- 2 tbsp honey
Instructions
- Prepare a large skillet by heating olive oil over medium-high heat, ensuring an even coating on the cooking surface.
- Add minced garlic and chopped jalapeño peppers to the skillet, sautéing for 1-2 minutes until fragrant and slightly softened.
- Introduce the peeled and deveined shrimp to the skillet, cooking for 2-3 minutes on each side until they turn pink and develop a light golden exterior.
- Sprinkle chili powder, salt, and black pepper over the shrimp, gently tossing to distribute the seasonings evenly.
- Pour coconut milk into the skillet, allowing the liquid to simmer and create a rich, creamy sauce around the shrimp for 2-3 minutes.
- Drizzle honey into the mixture, stirring to incorporate and create a subtle sweetness that balances the spicy and tangy flavors.
- Squeeze fresh lime juice over the shrimp, infusing the dish with a bright, citrusy note.
- Reduce heat to low and let the sauce thicken slightly, coating the shrimp in a luxurious glaze for an additional 1-2 minutes.
- Sprinkle shredded coconut and chopped cilantro over the top, adding texture and a burst of fresh herbaceous flavor.
- Remove from heat and serve immediately, ensuring the shrimp remain tender and the sauce is warm and inviting.
Notes
- Adjust the heat level by controlling the amount of jalapeño and chili powder for those with different spice tolerances.
- Swap shrimp with tofu or chicken to create a versatile protein option for varied dietary preferences.
- Toast the shredded coconut beforehand to enhance its nutty flavor and add an extra layer of crunchiness to the dish.
- Use light coconut milk for a lower-calorie version without compromising the creamy texture and rich taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 180 mg