Seared Shrimps with Coconut Lemongrass Sauce

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

400 g

Jumbo Shrimp

1 stalk

Lemongrass

2

Fresh Ginger , sliced

1 can
(12 fl oz)

Coconut Milk

1

Lime

2 mL

Fish Sauce

to taste

Red Chili Peppers

15 mL

Coconut Oil

to taste

Salt

to taste

Ground Black Pepper

8

Fresh Thai Basil

to taste

Kaffir Lime Leaves

(optional)

Cooking Instructions

HIDE IMAGES

Step 1

Zest the Lime (1) , and save the juice.

Step 2

In a small saucepan, bring Coconut Milk (1 can) , half of the lime zest (save the rest for garnish), the smashed Lemongrass (1 stalk) , and the Fresh Ginger (2) to simmer on medium-low heat for 5 minutes. Do not over boil.

Step 3

Stir in Fish Sauce (2 mL) and 1 tablespoon lime juice, turn the heat off and taste. Adjust with more lime or fish sauce if you want.

Step 4

Add a few slices of Red Chili Peppers (to taste) for heat. Set aside and let flavors infuse while the rice is cooking.

Step 5

Gently rinse and pat dry the Jumbo Shrimp (400 g) . Season with Salt (to taste) and Ground Black Pepper (to taste) .

Step 6

Grab some Coconut Oil (15 mL) and in a skillet, heat over medium heat.

Step 7

When the skillet is hot add the shrimp and sear each side 2-3 minutes (depending on the size). When done to your liking, set aside and give a little squeeze of lime.

Step 8

When ready to serve, warm up the sauce just a bit, and strain. Garnishing with Fresh Thai Basil (8) , Kaffir Lime Leaves (to taste) , and remaining lime zest.