Garlic Shrimp in Coconut Milk Recipe
Prep Time:
10 minutes
Cook Time:
10 minutes
Servings:
4 servings
Ingredients
  • 1 lb shrimp
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp sweet paprika
  • 5 garlic cloves, divided
  • 1 tbsp butter
  • 1 tbsp vegetable oil
  • 1 small onion, finely chopped
  • 1 can (14 oz/400 ml) full-fat coconut milk
  • 1-inch piece of lemongrass, minced finely
  • 1-inch piece of ginger, grated
  • 1 tbsp fish sauce
  • 1 tsp sugar
  • 2 tbsp lime juice
  • ¼ tsp chile flakes
  • 1 Scallion, diced, for serving
Directions
  1. In a bowl, mix shrimp, salt, black pepper, paprika, and 1 garlic clove. Set aside.
  2. Heat oil and butter in a big pan on high. Add shrimp in a single layer. Sear for 1 minute on each side.
  3. Lower heat to low. Add the remaining minced garlic, ginger and chopped onion to the pan. Cook for around 3 minutes, until soft and fragrant.
  4. Pour the coconut milk into the pan. Stir in fish sauce, sugar, and lime juice. Simmer for 2 minutes. Add lemongrass, scallions, and chile flakes, and let cook for another 2 minutes.
  5. Add cilantro and return shrimp to the pan. Stir and simmer for 1 more minute until heated through.
  6. Top with more cilantro, fresh red chile rings, and a pinch of black pepper. Serve immediately.
  7. Leftovers will keep in an airtight container in the refrigerator for 3-4 days.