A quick and delicious Thai-inspired meal can be prepared in just half an hour – shrimp sautéed in a savory sauce made from coconut milk with garlic and spicy herbs!
One of the best things about stir fries is that their blend of spices makes them so delicious, and the prep time is minimal since all you need is one skillet.
How to make these Garlic and Coconut Milk Shrimp:
Add all the ingredients for the sauce except the coconut milk in a bowl, mix and set aside
Cook the prawns on all sides, set aside
Start by sautéing the mushrooms, then stir in the sauce and cook until it has thickened and reduced in volume. Finally, add the prawns and heat through.
What kind of shrimp did I use:
For this particular dish, I chose to use raw size 16/20 shrimp because I personally prefer to cook them just before serving. I find commercially cooked shrimp are usually overcooked.
I incorporated cooked and deveined shrimp into my meal to increase the quantity of the dish while keeping the cost and calorie count down. Including shrimp and mushrooms is a great way to get plenty of nourishment with minimal expense.
The prawns I used were freshly caught, but if you’re using frozen prawns, you need to put them in cold water to thaw them, then squeeze them out of the liquid and pat them dry with paper towel.
Can these coconut milk shrimps be made in advance?
You can cook your prawns and prepare your sauce in advance, but I advise you to separate them. When ready to serve, heat the sauce, and when it has reached a warm temperature, add the prawns and cook for two minutes.
Regarding the sauce ingredients:
Sweet and sour sauce: can be replaced by 1 tsp additional sugar or honey
Oyster sauce: this is the sauce used in Thailand instead of fish sauce (nam pla), its flavor and smell are less pronounced, I much prefer it and use it instead of fish sauce for all my recipes
I like spicy food, that’s why I added sriracha sauce (my favourite), you can use any hot sauce you like, it’s also optional, if you don’t like too spicy dishes, omit it
Ingredients:
12 shrimp, size 16/20, raw, peeled, deveined
200g. small shrimp, cooked, peeled
1 crushed garlic clove
Salt and pepper to taste
3 large button mushrooms, sliced
Sauce:
1 tsp ginger powder
1 tbsp soy sauce
1 tbsp sweet and sour sauce
1 tbsp oyster or fish sauce (nam pla)
1 tsp sriracha or other chilli sauce
1 c.c. sucre
120 ml vin blanc
400ml coconut milk
Preparation :
In a medium bowl, add all the ingredients for the sauce except the coconut milk , mix and set aside
In a sauté pan, heat 2 tbsp vegetable oil over medium/high heat, add the prawns and garlic, cook on all sides just until the prawns turn orange, add the baby prawns, cook 1 minute, remove from the pan and set aside
In the same pan, add a little oil if necessary, cook the mushrooms until they have released their water, add the sauce, cook until reduced by half, add the coconut milk, bring to the boil, cook 3 minutes, stirring, taste and adjust seasoning, add prawns, cook just to reheat
Serve with your choice of jasmine rice, basmati, rice noodles or any other noodles you like
