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Thai Coconut Shrimp
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Prep Time:
15
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
30
minutes
minutes
Course:
Dinner, Lunch, Main Dish
Servings:
4
people
Calories:
345
kcal
Ingredients:
2
tbsp
Coconut Oil
divided
1
lb
Shrimp
peeled and deveined
1
tsp
Sea Salt
1
c
Onions
1 onion, chopped
2
cloves
Garlic
minced
1
tsp
Fresh Ginger
peeled
1
tbsp
Coconut Sugar
2
tsp
Red Curry Paste
1
tsp
Cumin
ground
1
c
Full Fat Canned Coconut Milk
1
tbsp
Fish Sauce
(nam pla)
Instructions:
Heat 1 tbsp of the oil in a large skillet over medium heat.
Add shrimp and sprinkle with the salt; sauté until opaque and cooked through, about 5 minutes.
Transfer the shrimp to a plate.
Heat the remaining oil in the same skillet over low heat then add the onion, garlic, and ginger.
Sauté until fragrant and the onions are softened, about 3 minutes.
Stir in the coconut sugar, curry paste, and cumin; cook 1 minute, stirring constantly.
Add coconut milk and fish sauce; bring to a boil.
Reduce heat, add shrimp; heat through.
Nutrition
Calories:
345
kcal
|
Carbohydrates:
10
g
|
Protein:
25
g
|
Fat:
22
g
|
Saturated Fat:
18
g
|
Cholesterol:
285
mg
|
Sodium:
1833
mg
|
Potassium:
328
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
395
IU
|
Vitamin C:
10
mg
|
Calcium:
194
mg
|
Iron:
3.9
mg
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