Coconut Pepper Shrimp
A tropical and aromatic dish featuring plump shrimp coated in a creamy coconut sauce with a bold kick of black pepper. This quick and elegant recipe brings restaurant-quality flavors to your table in under 30 minutes.
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Equipment
Ingredients
- 1 lb large shrimp peeled and deveined, tails on or off
- 2 tbsp coconut oil divided
- 1 tbsp freshly cracked black pepper plus more for garnish
- 3 cloves garlic minced
- 1 tbsp ginger freshly grated
- 1 shallot shallot finely minced
- 1 red chili red chili thinly sliced, or 1/2 tsp red pepper flakes
- 1 can (13.5 oz) coconut milk full-fat for best flavor
- 1 tbsp soy sauce or tamari for gluten-free
- 1 tsp fish sauce optional, for umami
- 1 tsp brown sugar or palm sugar
- 2 tbsp fresh lime juice from about 1 lime
- 1/4 cup fresh cilantro chopped
- 2 tbsp fresh basil Thai basil if available, chopped
- 2 tbsp green onions sliced, for garnish
- 1/2 tsp salt or to taste
Instructions
- Prepare the Shrimp: Pat the shrimp dry with paper towels and season with 1 teaspoon of the black pepper and salt. Toss to coat evenly.
- Sear the Shrimp: Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, until pink and just cooked through. Remove shrimp from the skillet and set aside.
- Sauté Aromatics: Reduce heat to medium. Add the remaining 1 tablespoon of coconut oil to the same skillet. Add shallot, garlic, ginger, and red chili. Sauté for 2-3 minutes until fragrant and softened.
- Create the Sauce: Pour in the coconut milk, scraping up any browned bits from the bottom of the pan. Whisk in the soy sauce, fish sauce (if using), brown sugar, and the remaining black pepper. Bring to a gentle simmer.
- Simmer and Thicken: Let the sauce simmer for 5-7 minutes, stirring occasionally, until it thickens slightly and the flavors meld.
- Finish the Dish: Return the cooked shrimp to the skillet along with any accumulated juices. Stir in the fresh lime juice, half of the cilantro, and basil. Cook for 1 more minute until the shrimp are heated through.
- Garnish and Serve: Taste and adjust seasoning if needed. Garnish with the remaining cilantro, green onions, and an extra crack of black pepper. Serve immediately over jasmine rice or noodles.
Notes
🔹 Don't Overcook the Shrimp: Shrimp cook very quickly and become rubbery if overcooked. They are done when they turn pink and opaque.
🔹 Freshly Cracked Pepper is Essential: The bold flavor of freshly cracked black pepper is key to this dish. Pre-ground pepper won't provide the same aromatic punch.
🔹 Coconut Milk Tip: Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined.
🔹 Spice Level: Adjust the heat by removing the seeds from the red chili for a milder dish, or adding more chili for extra heat.
🔹 Make it a Complete Meal: This dish is excellent served over steamed jasmine rice, coconut rice, or rice noodles to soak up the delicious sauce.
Nutrition
Calories: 380kcalCarbohydrates: 9gProtein: 32gFat: 25gSaturated Fat: 20gCholesterol: 285mgSodium: 1250mgPotassium: 520mgFiber: 2gSugar: 3gVitamin A: 15IUVitamin C: 20mgCalcium: 12mgIron: 18mg
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