Shrimp in Coconut Broth is one of my favorite easy weeknight dinners!
Man, I love the Twitters! So many interesting people with lots to share. In fact, my most recent follow is Gordon Ramsay (@GordonRamsay01). I bloody love him, especially on Hell’s Kitchen where he curses and kicks people out of the kitchen!
Today he posted a delish-looking recipe for “Mussels in an Aromatic Coconut Broth”, to which I immediately started salivating.
I headed to the market to pick up my shellfish, took one look at the sad, mostly wide-open mussels and asked the fish guy when they were delivered. When he stared blankly at me, I became worried. He left to ask the boss, came back and said, “Tuesday.” Folks, it’s Friday here. Not to mention, when I pressed my face to the glass and looked at the tag buried deep among the shells it said, “Harvested 6/4”!!! It’s the 15th. In true Ramsay style, I wanted to tell the guy to piss off, but instead I bought shrimp and went to town on modifying the recipe.
How I Make This Shrimp in Coconut Broth
This recipe varies in technique from the original and also substitutes a couple key ingredients.
Since shrimp meat on its own is not super flavorful, I used the shells to infuse the broth with shrimpy goodness. Later, I strained the liquid and used that to create the base for the dish.
When I plunked the bowl down in front of the Mister, he took a few bites, then launched into a very long story about his shrimp-eating past. The point of the story: he said it was the best shrimp he had ever tasted. Ever.
Shrimp in Coconut Broth
Shrimp in Coconut Broth is a delicious and flavorsome way to enjoy shrimp tonight. This recipe is paleo, gluten-free, and so easy!
- 2 lb raw shrimp
- 2 cloves garlic peeled and cut in half
- 3 sprigs fresh thyme
- 1/4 cup dry white wine or chicken broth
- 14 oz coconut milk
- 1 stalk lemongrass sliced down the middle
- 1 red chili pepper I used Thai, sliced
- 3 green onions sliced thinly
- Sea salt and pepper
- 1 Tbsp ghee
- Cilantro as garnish
- Set aside a large skillet. Peel the shrimp of their shells and put the shells into the skillet (do not throw them out…yet). Save the peeled shrimp in a bowl for later use.
- Add the can of coconut milk, white wine, thyme and garlic to the shrimp shells. Put the pan on medium heat and let it simmer for ~10 minutes until the shells turn pink and the broth is infused with flavor.
- Strain the shells and herbs out by pouring the mixture through a strainer. Save the broth!!! Discard the shells.
- Return the broth to the skillet. Add the shrimp, lemongrass, chili pepper, green onion and salt/pepper to taste. Cook over medium-high heat until the shrimp is pink and the broth has thickened just a bit.
- Add the ghee (clarified butter) and stir so it melts into the broth. Be sure to remove the lemongrass prior to serving as it’s very tough…nobody wants to eat that!
- Sprinkle with cilantro leaves and serve.
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