I know that Thai cuisine is not really in my wheelhouse of Mediterranean expertise, but oh my gosh do I love it. We have a couple of great Thai places near us that I adore, but eating out gets expensive. So I’ve really been making an effort to try to learn how to make my favorites from those restaurants at home. You all know that shrimp is my favorite protein in the world, so this week I tackled making a gorgeous version of Thai coconut shrimp. I could not have been more thrilled with the results and it was easy to make!
I also happened to have quinoa on hand, so I served it over that instead of rice. It really was such an incredibly flavorful, satisfying and light dish for summer. Marc and I both went nuts for it and loved that we had plenty of leftovers. It’s even better the next day. Hope you all enjoy this quick and simple dinner too! xoxo
This is a simple and amazing version of Thai coconut shrimp with lots of vegetables and seasoning in the most sensational broth.
- 3 tablespoons vegetable oil divided
- 1 whole lime juiced
- 3 cloves garlic minced
- 1.5 pounds large shrimp peeled, deveined and tails removed
- 2 whole red bell peppers thinly sliced
- 1 whole onion thinly sliced
- 1 tablespoon fresh basil roughly chopped
- 1 tablespoon fresh cilantro roughly chopped
- 1 teaspoon ground ginger
- 1 pinch salt
- 1 pinch crushed red pepper flakes
- 1 can coconut milk 13.66 fl ounces
- 1/4 cup Thai fish sauce
- 2 tablespoons dark brown sugar
- 2 tablespoons almond butter or peanut butter
- cooked quinoa or brown rice for serving
- thinly sliced scallions as needed for garnish
First, marinate the shrimp. Combine 1 tablespoon of the oil, the garlic, lime juice and shrimp in a medium bowl and stir it all together to coat it. Let it sit for 10 minutes. Meanwhile, heat the remaining oil in a large skillet with deep sides over medium high heat. Add the red peppers, onion, basil and cilantro. Let them get fragrant for a few minutes, until fragrant and soft. The shrimp should be done marinating at this point, so add them in and let them cook for about 4-5 minutes until pink and opaque, stirring everything together often. Season the whole mixture with the ground ginger, salt and pepper.
While that all cooks whisk the coconut milk, fish sauce, brown sugar and almond butter together in a bowl until smooth. Pour it into the skillet with the shrimp mixture and let it come to a low boil. Reduce it to a simmer and allow all of those gorgeous flavors to simmer together for 10-15 minutes, stirring occasionally. When it is done, take it off of the heat and serve in pretty bowls over quinoa or rice! It makes great leftovers too. Enjoy!!