Thai Creamy Coconut Shrimp Recipe

2013-04-29
Thai Coconut Shrimp Recipe
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  • Servings : 4
  • Prep Time : 5m
  • Cook Time : 15m
  • Ready In : 20m

Nutritional Info

This information is per serving.

  • Calories

    260
  • Calories from Fat

    189
  • Total Fat

    21.0 g
  • Saturated Fat

    18.3 g
  • Trans Fat

    0.0 g
  • Cholesterol

    111 mg
  • Sodium

    1091 mg
  • Total Carbohydrates

    4.8 g
  • Sugars

    1.6 g
  • Protein

    15.6 g
  • Vitamin A

    3%
  • Vitamin C

    7%
  • Calcium

    6%
  • Iron

    29%
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This is a lovely Thai coconut shrimp recipe.

Unlike our other recipe for fried coconut shrimp, which you will find here, this one is cooked in a creamy coconut and ginger sauce.

The recipe easily multiplies to serve as many people as you wish.

Coconut Shrimp Recipe

gluten free labellow carb labeldiabetic recipe

Ingredients

  • 1 - 14 ounce can chicken broth
  • 1 - 13.5 ounce can coconut milk
  • 2 tablespoons Thai style fish sauce
  • 1 fresh Thai Chile, seeded & minced or jalapeno pepper (optional)
  • 1 teaspoon grated fresh ginger root
  • 1 pound raw shrimp
  • 1 teaspoon sugar (optional)
  • Fresh parsley or cilantro for garnish

Method

Step 1

Put broth and coconut milk into a medium saucepan and bring to a boil over high heat. Reduce heat and stir in fish sauce, chile & ginger root. Cover and simmer 10 minutes.

Step 2

Add shrimp and sugar. Cook for 3-4 minutes. Garnish with cilantro & parsley.

Step 3

Serve over hot Jasmine rice.

Variation:

  • Use pre-cooked shrimp and cook for just 1 minute to heat through.
  • If you don’t have Jasmine rice, feel free to use white or brown rice in its place.

I would use plump large shrimp in this recipe.

The recipe calls for fresh, raw shrimp and that is best, but you can certainly substitute pre-cooked shrimp if that is what you have on hand.

Just add the pre-cooked shrimp to the sauce and cook until it is heated through, taking care not to over cook it.

This wonderful Thai shrimp recipe is great served over rice. The Thai would serve it over hot cooked Jasmine rice, but you can substitute cooked white rice or brown rice if you prefer.

This is one of those great 30 minute meals that you will come back to over and over again.

Don’t forget to get your rice cooking before you begin cooking the coconut sauce. The shrimp recipe really does take just a few minutes to make and you really do want everything ready to put together at the same time.

For diabetic recipes, serve this coconut shrimp with lots of shrimp and very little rice. Serve with lots of vegetables on the plate with it. This is also a great low carb recipe without the rice. The rice is fine if you need gluten free.

I hope you enjoy it. If you like this recipe, I’d love you to Pin it to Pinterest, Tweet about it, Like it on Facebook and leave a comment and your favorite recipes below.

Look here for our other coconut shrimp recipe.

You will find all of our seafood recipes here.


Thai Coconut Shrimp Recipe



diabetic recipe

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