Tahitian Shrimp in Coconut Vanilla Sauce
Transport your taste buds to the tropics with Tahitian Shrimp in Coconut Vanilla Sauce, a luxurious and aromatic dish that's both elegant and easy to prepare. Tender, juicy shrimp are simmered in a velvety coconut milk sauce infused with the delicate sweetness of real vanilla bean, fragrant lime zest, and hints of fresh ginger and garlic. The combination of creamy, citrusy, and subtly spiced flavors creates a tantalizing harmony reminiscent of Tahiti's lush landscapes. Served over fluffy jasmine rice and finished with a sprinkling of fresh cilantro, this dish is perfect for a quick weeknight meal or a standout dinner party entrée. With just 15 minutes of prep and a unique blend of tropical ingredients, this recipe offers a gourmet escape in every bite.
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Recipe Information
Ingredients
- 1 pound large shrimp (peeled and deveined)
- 1 cup unsweetened coconut milk
- 1 whole vanilla bean
- 1 large lime (zested and juiced)
- 2 cloves garlic
- 1 teaspoon ginger (freshly grated)
- 0.5 cup yellow onion (finely chopped)
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 2 cups jasmine rice (optional, for serving)
Instructions
If serving with jasmine rice, prepare it according to the package instructions and keep warm.
Slice the vanilla bean lengthwise, scrape out the seeds, and set both the seeds and pod aside.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and freshly grated ginger to the skillet, stirring for 1 minute until fragrant.
Pour in the coconut milk and add the vanilla bean seeds and pod. Stir well to combine.
Add the lime zest, lime juice, salt, and black pepper to the skillet and bring the mixture to a gentle simmer.
Pat the shrimp dry with paper towels and gently add them to the skillet. Cook for 3-4 minutes, turning once, until they turn pink and opaque.
Remove the vanilla pod from the skillet and discard.
Taste and adjust seasoning as needed. Remove the skillet from heat.
Serve the shrimp and sauce over cooked jasmine rice, if desired, garnished with freshly chopped cilantro.
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.4 g | 7% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 464 mg | 20% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 1.3 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 75 mg | 6% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 404 mg | 9% | |
*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.
