Spicy Peanut Coconut Shrimp
Dive into a world of bold flavors with this Spicy Peanut Coconut Shrimp recipe, a tantalizing fusion of creamy coconut milk, nutty peanut butter, and a fiery kick of sriracha. Delicately seasoned shrimp are sautéed to perfection before being smothered in a luscious, velvety sauce infused with fresh ginger, garlic, and lime juice for a zesty twist. Sweet red bell peppers and fresh cilantro add vibrant color and freshness, while crushed peanuts provide a delightful crunch. Ready in just 35 minutes, this easy yet exotic dish can be served over rice or noodles for a satisfying and restaurant-quality meal. Perfect for weeknight dinners or impressing guests, this recipe is a must-try for fans of spicy, flavorful cuisine!
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Recipe Information
Ingredients
- 1 pound raw shrimp, peeled and deveined
- 1 cup coconut milk
- 1 4 cup peanut butter (creamy or chunky)
- 2 tablespoons soy sauce
- 2 tablespoons sriracha or your favorite hot sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 2 tablespoons vegetable oil
- 1 unit red bell pepper, diced
- 2 units green onions, chopped
- 2 tablespoons cilantro, chopped
- 2 tablespoons crushed peanuts (optional, for garnish)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups cooked rice or noodles (optional, for serving)
Instructions
In a small bowl, whisk together the coconut milk, peanut butter, soy sauce, sriracha, lime juice, and brown sugar until smooth. Set aside.
Season the shrimp with salt and black pepper.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they are pink and fully cooked. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the minced garlic and ginger for 1 minute until fragrant.
Add the diced red bell pepper and cook for 2-3 minutes until slightly softened.
Pour the peanut-coconut sauce into the skillet and bring it to a simmer. Cook for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
Return the cooked shrimp to the skillet and toss to coat them in the sauce. Cook for an additional 2 minutes to heat the shrimp through.
Remove the skillet from heat and stir in the chopped green onions and cilantro.
Serve the Spicy Peanut Coconut Shrimp over cooked rice or noodles, if desired. Garnish with crushed peanuts for added texture.
Nutrition Facts
Calories |
2921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.3 g | 199% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 4532 mg | 197% | |
| Total Carbohydrate | 220.6 g | 80% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 61.1 g | ||
| Protein | 188.1 g | 376% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 608 mg | 47% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3733 mg | 79% | |
*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.
