Coconut Shrimp Surprise
Submitted by trevstull
Shrimp simmered in a coconut milk sauce with tomatoes, leeks, orange juice concentrate, mint, and Thai chili paste, served over basmati rice. A one-skillet dinner with sweet, spicy, and creamy notes in every spoonful.
YIELD
1 batchPREP
15 minCOOK
30 minREADY
45 minThe surprise here is a sauce that somehow manages to be sweet, spicy, creamy, and bright all at once, and shrimp that cook in it in under five minutes.
Softened leeks form the base, then chopped tomatoes, concentrated orange juice, lemon juice, and a touch of Thai chili paste simmer down into a thick, aromatic sauce. Coconut milk and fresh mint go in at the end, followed by the shrimp, which need just a few minutes to turn opaque.
Ladled over basmati rice, each bowl is a swirl of tropical flavors that hits every part of your palate. The orange concentrate is the secret weapon here, adding a depth of sweetness you can’t quite place but absolutely can’t stop eating.
Pro Tips
- Frozen shrimp can go straight into the sauce. No thawing needed. Just cover and simmer a minute or two longer.
- Pull the shrimp the moment they turn opaque. They keep cooking from residual heat and go rubbery fast if overdone.
- Use fresh mint if you can find it. Dried works, but fresh mint stirred in at the end lifts the whole dish with a burst of cool, herbal brightness.
- Substitute cilantro for the mint if that’s more your speed. Both pair well with coconut and citrus.
Ingredients
Directions
Note: Pop frozen shrimp directly into the sauce, still frozen, and simmer on medium heat, covered, until they just turn opaque, 4 to 5 min depending on the size of the shrimp.
Heat the oil in a large heavy skillet over medium heat.
Add the leeks and sauté until softened, 8 to 10 min, stirring.
Add the tomatoes and their juice, orange juice concentrate, lemon juice, dried mint (fresh mint is added later), chili paste, salt and pepper.
Cook the sauce, uncovered, until slightly thickened, about 10 min, stirring occasionally.
Stir in the coconut milk with the fresh mint and heat for 2 min.
Add the shrimp, cover and cook until they just turn opaque, 2 to 4 min; the shrimp will continue to cook on standing, so avoid overcooking.
Spoon the rice into individual bowls and ladle the shrimp and sauce on top.
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