Shrimp with Coconut Vanilla Sauce
Immerse your taste buds in a tropical flavor fusion with this exquisite Shrimp with Coconut Vanilla Sauce recipe. Juicy, perfectly sautéed shrimp are enveloped in a creamy coconut milk sauce infused with aromatic vanilla, zesty lime, and a hint of warming ginger and garlic. A dash of optional red chili flakes adds a subtle kick, balancing the sweet and savory notes of this unique dish. Quick and easy to prepare in just 25 minutes, this recipe is perfect for busy weeknights or an elegant dinner. Serve it over fluffy white rice for the ultimate pairing, and garnish with fresh cilantro for a vibrant finishing touch. Indulge in this irresistible blend of tropical ingredients and elevate your seafood game today!
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Recipe Information
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 cup unsweetened coconut milk
- 1 teaspoon vanilla extract
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 0.5 teaspoon red chili flakes (optional)
- 1 tablespoon lime juice
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons cilantro, chopped
- 2 cups cooked rice (optional, for serving)
Instructions
Rinse the shrimp under cold water and pat dry with a paper towel.
In a large skillet, heat the olive oil over medium heat.
Add the minced garlic and grated ginger. Sauté for 1 minute until fragrant.
Add the shrimp to the skillet. Sprinkle with salt, pepper, and red chili flakes if using. Cook for 2-3 minutes on each side until they turn pink and are fully cooked. Remove the shrimp from the skillet and set aside.
In the same skillet, add the coconut milk and vanilla extract. Stir well to combine.
Allow the sauce to simmer for 3-4 minutes, stirring occasionally, until it slightly thickens.
Add the lime juice to the sauce and stir. Taste and adjust seasonings if necessary.
Return the cooked shrimp to the skillet, gently tossing to coat them in the sauce. Let cook for 1 more minute to heat through.
Sprinkle the chopped cilantro over the shrimp and sauce.
Serve immediately over cooked rice, if desired.
Nutrition Facts
Calories |
1255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 2047 mg | 89% | |
| Total Carbohydrate | 119.6 g | 43% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 1.6 g | ||
| Protein | 120.4 g | 241% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1409 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
