Thai Style Shrimp

Thai Style Shrimp

50 Reviews 5 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Colleen Moir
Recipe by  Colleen Moir

“A dish made in half an hour! Plump shrimp are sauteed quickly and then simmered in coconut milk infused with garlic and ginger. Serve with white rice and steamed broccoli for a luscious quick dinner.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Combine the garlic, ginger, jalapeno, salt and turmeric in the container of a food processor or blender. Process to a smooth paste. Set aside.
  2. Heat oil in a skillet over medium heat. Add onion, and cook until translucent, stirring frequently. Mix in the spice paste, and cook for a few minutes to release the oils.
  3. Add shrimp, and cook for a few minutes until pink, then add the tomatoes and coconut milk. Cover, and simmer for about 5 minutes, then remove the lid and simmer an additional 5 minutes to thicken the sauce. Stir in the fresh basil during the last minute of cooking.

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Reviews (50)

Rate This Recipe
christine
20

christine

this is my favorite dish to cook. i substitute the turmeric with ground cumin, simmer at a higher temp for thickness, and serve over rice. good stuff.

kharma.cat
15

kharma.cat

Although this wasn't bad, I was disappointed. I followed the recipe to the T, except I used a 5.5 oz can of coconut milk, which I believe is less than 1 cup. Still, the mixture came out soupy and had to be strained. My food processor (a standard Cuisinart) wouldn't blend the ginger and jalepeno to a paste, the best I could get was a fine dice. I expected more flavor from the recipe, but it turned out rather bland. Perhaps the shrimp should be marinated in the coconut milk/jalepeno/tumeric/ginger mixture?

Eileen in OK
13

Eileen in OK

This was just an "okay" dish that I will probably not make again. I too could not get a paste in my blender and added two Tbsp. of the coconut milk to the mix to get a paste. I also used a can of diced tomatoes. The color was wonderful, it was a little soupier than I'd hoped, and even though it smelled fantastic, my husband and I both felt it lacked flavor. Overall, not a bad recipe, but needs some tweaking, I think.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 289 cal
  • 14%
  • Fat
  • 20.1 g
  • 31%
  • Carbs
  • 8.2 g
  • 3%
  • Protein
  • 20.9 g
  • 42%
  • Cholesterol
  • 173 mg
  • 58%
  • Sodium
  • 502 mg
  • 20%

Based on a 2,000 calorie diet

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