Description
Indulge in a flavorful dish of creamy coconut garlic shrimp with succulent shrimp and a rich coconut milk sauce.
Ingredients
Scale
- 1.5 lbs Large Shrimp (16/20 count), peeled and deveined
- 1 can (13.5 oz / 400ml) Full-Fat Coconut Milk
- 6 cloves Garlic, thinly sliced
- 2 tbsp Avocado Oil
- 1/2 tsp Dried Red Chili Flakes
- 1/4 cup Fresh Cilantro, finely chopped
- 1/2 tsp Kosher Salt
Instructions
- Prepare the shrimp: Pat the shrimp dry and season with kosher salt.
- Heat the oil in a large skillet over medium-high heat.
- Sear the shrimp for about 1-2 minutes on each side until pink and opaque.
- Remove the shrimp from the skillet and set aside.
- Sauté garlic and chili flakes for 30-60 seconds until fragrant.
- Add coconut milk, stirring and scraping up browned bits.
- Simmer for 3-5 minutes until thickened.
- Combine the shrimp with the sauce and heat through for 1 minute.
- Garnish with cilantro and serve immediately.
Notes
Serve over rice or with sautéed vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 200mg